Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef masterclasses to get practical tips and ideas on how to get the most from ingredients, waste less and save money.
These masterclasses are part of the support we provide for signatories to the Hospitality and Food Service Agreement (HaFSA) which works with the sector to prevent food waste, optimise packaging and recycle more.
View the trailer
Making the most of your meat
Take a look at the chicken liver recipe here
Making the most of your fish
Take a look at the hake, samphire and red pepper salsa recipe here
Making the most of your vegetables
Take a look at the green oil recipe here
WRAP’s Love Food Hate Waste campaign has carried out research into the behaviours, attitudes and barriers for consumers around the food wasted when eating away from home. As a result we have developed a Resource Pack to help you work with your customers to reduce plate waste: Engaging with consumers to help reduce plate waste
......................................................................................................
We would like to thank the following for their time and support in the making of these masterclasses:
- Oliver Gladwin, Head Chef of The Shed and Rabbit restaurants.
The Shed is a member of the Sustainable Restaurant Association (SRA) and is taking part in Greater London Authority (GLA) FoodSave programme. Both SRA and GLA are supporters of the HaFSA
- Brakes Group
Brakes Group is a founding signatory of WRAP’s Hospitality and Food Service Agreement and is working towards its targets.
