Food Waste News


Restaurants, cafés, pubs, hotels and fast food chains are coming under scrutiny for the amount of food they waste. Here in Brighton & Hove, with our high level of visitors and a thriving food scene, we have the highest number of restaurants per person in the country. Now Government wants to see cuts in the amounts of food wasted by the hospitality sector. New statistics show that the hospitality


sector produces 600,000 tonnes of food waste every year – the vast majority (two-thirds) of which could have been eaten if it had been better portioned, managed, stored and/or prepared. Not only is this a shocking waste of


resources, this food waste also produces a powerful greenhouse gas – methane – when it’s dumped in landfill sites. And it also costs businesses millions of pounds. Research shows that hotels, pubs, restaurants and quick service eateries could save an estimated £724 million a year by increasing recycling rates and preventing food waste. These staggering statistics come from WRAP –


the Waste Resources Action Programme – the people behind the Love Food, Hate Waste campaign. Clearly this level of food waste doesn’t make


sense and WRAP is working with the hospitality and food service sector to help further reduce food and packaging waste and reduce greenhouse gas emissions. Government has made cutting food waste a priority and has asked WRAP


to explore the possibility of a ‘Voluntary Responsibility Deal’ with caterers, in the public as well as the private sector


by next Spring to stop so much food waste and packaging going to landfill. Ideas include offering customers more flexible portion sizes, the option to take home uneaten food and training staff on how to waste less food. For more


information on WRAPs work with the hospitality sector, please visit www.wrap.org.uk/hospitality or email hafs@wrap.org.uk. The Food Partnership will look to work with


local hotels and restaurants on a food waste reduction initiative over the next year. The Real Bread Campaign


The Real Bread Campaign is launching their Loaf Mark this autumn which will help customers select bread that is free from additives and processing aids. To learn more about the their campaign as well as places to buy real bread, visit www.realbreadcampaign.org


The Lewes Bread Club runs weekly bread making sessions covering recipes such as sourdough, bagels, Indian breads, gluten free breads, festive breads and more. Each week is themed differently. They offer a three tier price system £40/£30/£20. Saturday, 10-2pm. www.lewesbreadclub.org.uk


Baking Communities – one loaf at a time 9th November 2011, Lewes Town Hall, 7pm-9pm, £5 Together with the Real Bread


Campaign, Community Chef – Good Food for All will be hosting a public event celebrating the revival of real bread and the steady rise in community food projects which are creating a more sustainable and ethical food system for us all.


Real Bread for you and your community – why and how to bake it 9 – 10 November 2011, Lewes, 9am- 5pm, £400 or £300 concession led by Andrew Whitley, Bread Matters and facilitated by Robin Van Creveld, Community Chef A hands-on course where you’ll learn how to make real bread and why led by Andrew Whitley, of the famous Village Bakery. You will make a range of hand-crafted breads from flour to loaf. Complete beginners will receive a sound introduction, while professionals and experienced


bakers can improve their range and understand of the architecture of good bread. You will cover the five crucial stages of proper bread- making, mixing, fermenting, shaping, proving and baking by way of basic yeasted and sourdough breads. Then, you will move on to other recipes, each demonstrating a different and delicious way of using the fermentation process. You will take home a delicious


assortment of your own bread and a better understanding of the processes involved. There will be plenty of time for general questions plus a special session looking at how to start a community bakery to share real bread in your neighborhood. Places are limited. For more


information on any of the above and to book contact: robin@communitychef.org.uk


www.bhfood.org.uk 7


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