REDUCE REUSE RECYCLE
for the most impactful way of keeping as much as possible out of landfill.
Belmond Le Manoir aux Quat’Saisons, Oxfordshire
Not one scrap of waste from the Michelin Star hotel ends up in landfill
thanks to a wholesale, hotel-wide review which saw staff teams
taking responsibility for their own waste streams.
Paul Wilkinson Photography
ODE- true food, Devon
This coastal café engaged the whole community in its bid to get drastic with plastic.
Now the beach is cleaner and plastic straws and bottles are a rare site in the village.
University of Winchester
Students at this pioneering university have been guinea pigs in a successful trial
of a latte levy which has seen a 25p surcharge on disposable cups result in uptake
of reusable cups increase by more than a third.
Sponsored by Paper Round
FIND THE WINNERS HERE
FOODMADEGOOD18
value natural resources
for the business innovating to better preserve energy and water.
Eden Caterers, London
A canny mix of state-of-the-art energy efficient kitchen equipment
and behaviour change training for staff has seen this caterer
dial down its environmental footprint.
Nando’s, UK-wide
More than 3,000 chairs and 1,000 tables have been rescued and almost
200 people helped into work, thanks to a peri peri good scheme to refurbish the chain’s furniture.
Sticklebarn at the Langdales, Cumbria
This National Trust pub in the Lake District now runs on
hydro electricity generated a stone’s throw away.
Sponsored by Quorn
FIND THE WINNERS HERE
FOODMADEGOOD18
WASTE NO FOOD
rewarding the very best ways of ensuring food stays out of the bin.
Petersham Nurseries, London
Sharpening up the chefs’ knife and butchery skills, combined with
a rigorous nose to tail philosophy means if the meat isn’t on the main menu
it feeds the staff or is donated to a local community centre.
Vacherin, London
A peer to peer, incentivised chef training programme has produced popular new menu items
like veggie pulp burgers, keeping way more food on the plate.
JD Wetherspoon, UK-wide
As well as introducing recycling across all 800 plus pubs and donating surplus food
to 100 charities the pub, two simple moves have slashed customer plate waste:
offering smaller portions of favourite dishes and allowing kids to choose their own veg option.
