Robert Kornreich (Kings Heath) recommended ‘The Third Plate’, a programme on BBC Radio 4: American Chef Dan Barber, who had early success as a ‘farm to table’ chef, is currently in the UK with a project called ‘WastED London’ – an unusual temporary restaurant taking aim at the problem of food ‘waste’.
Food is ‘Too Good To Waste’
The Priory Rooms is a busy meeting and conference venue in Bull Street, Birmingham city centre and in their latest newsletter, Joanna adds more information about their commitment to sustainable meetings.
As customers are provided with a substantial and varied catering, a huge amount of food passes through its kitchen but waste is avoided.
One of the ways they do this is by offering free, cardboard food boxes and paper bags, made of recycled or biodegradable materials. Customers can then take away leftover food to enjoy later – something they really appreciate.
Food waste is a serious national issue. For every meal eaten in a UK restaurant, nearly half a kilo of food is wasted – through preparation, spoilage and what’s left behind on the plate.
600,000 tonnes of food waste are being thrown out from restaurants every year, most of it filling up scarce landfill space. As well as the cost to the environment, this waste is costing restaurants and diners a fortune.
If this subject is of interest to other workplaces, more information is given here: www.toogood-towaste.co.uk