Held in conjunction with Resource London - the partnership between WRAP (Waste and Resources Action Programme) and LWARB (London Waste and Recycling Board) - conversations focused around reducing the £2.5 billion worth of “perfectly edible” food that the hospitality industry throws away each year, equating to one in six meals and 75% of its food waste.
The line-up included chefs Cyrus Todiwala and Stephen Scuffell (executive chef for Crown Moran hotels;) chef and consultant Silla Bjerrum; chef proprietor of sustainable restaurant Poco, Tom Hunt; Paul Jervis, programme manager for Professional Chefs diploma at Westminster Kingsway College, and Geoff Booth, chief executive of PACE (Professional Association for Catering Education.)
Offering advice on food waste prevention, reducing food surplus and recycling inedible food waste, the event also shared insight into TRiFOCAL’s ‘Your Business Is Food’ campaign, which can be accessed via the WRAP website http://www.wrap.org.uk/ybifbusiness for more information.