Just Hospitality recently held its first Waste Week, with the ultimate aim of changing habits and behaviours around waste reduction. Activities during the Week included the launch of sustainability training; a food waste audit; a talk by First Mile and visit to its recycling depot; a zero-waste challenge; a waste segregation competition between its two production kitchens; and an invention challenge to cook meals from rescued produce with the charity FoodCycle.
Another significant development to come out of the Week is a line of condiments made from food trimmings that would otherwise go to waste. Chef Susi Hester-Lloyd was inspired by the invention challenge with FoodCycle, saying: “Trying to use every bit of the produce we were given during the invention challenge made for some creative food ideas that we can translate into our business. From here on in we’ll be looking for ways to do more with our trimmings.”
According to Cristina Covello, the caterer’s manager of marketing and strategy, the idea behind the Week wasn’t just to raise awareness about waste in the business, but also to get staff to think differently about waste at work and at home. She explained: “The zero-waste challenge provided the opportunity for staff to think about waste issues that matter most to them – we had people giving up everything from beauty products to tea bags, even toilet paper! We hope that by personalising waste in this way, we’ll have an easier time changing habits at work.”