BM’s catering teams are supporting the Food Waste Action Week 2022 campaign.  Our chefs are saving food, money and the planet by stopping food from being wasted.

During Food Waste Action Week, led by BM’s own Guardian of Grub Pete Redman our team have really stepped up their efforts to stop food from going in the bin. Our teams are showing customers how they Love Food Hate Waste. Whether it’s tasty chutneys made from banana peel, delicious bread made from left over porridge or pimped-up pastries, our teams are coming up with ever more imaginative and delicious ways to prevent food waste.

Small changes make a big difference

We can all make small changes – from serving the right portion size, to careful prepping and using all waste – which add up to big savings for ourselves and our planet.

In the UK, the Hospitality and Food Service sector throws away over one million tonnes of food, 75% of which could have been eaten.  It’s a shocking statistic, but it’s a problem that can be solved. Measuring and reducing food waste is an everyday practice in our kitchens. This saves money, and it’s a tangible way to play our part in tackling the climate crisis.

Wasting food feeds climate change

The production of every pea, potato and slice of bread releases CO2e into the atmosphere. If we help to make sure this food feeds our customers and not bins, it’s a win-win for people and the planet.

Tools to make it easy

Pete Redman, BM’s Chef Director is a Guardian of Grub. We are working with the Guardians of Grub – using their tools to train and inspire our teams and to take even more action to reduce waste.

We all have a role to play and we are all part of the solution. The UK’s goal is to halve food waste by 2030, and by working together we can make this happen.

Look out for our teams’ ideas which they are sharing on social media using the #FoodWasteActionWeek and #GuardiansOfGrub hashtags.

For household top tips head to and follow @LFHW_UK for tonnes of ideas and inspiration.

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