BaxterStorey's Food Waste Fight Gains Momentum

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by KnowESG
KnowESG_BaxterStorey's Food Waste Fight Gains Momentum
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BaxterStorey, a leading food service provider in the UK, has taken significant steps to reduce food waste. The company has saved the equivalent of almost 6,500 meals this year, feeding the equivalent of 800 households.

BaxterStorey's efforts are part of Zero Waste Week, a national campaign to raise awareness of food waste. The company is encouraging its locations to participate in the scheme, which has helped avoid over 11 tonnes of CO2e emissions and save up to 2 million litres of water.

At the heart of BaxterStorey's efforts is its partnership with Olio, a food waste app that connects people with surplus food. This partnership has helped the company repurpose food that would otherwise have gone to waste, providing much-needed access to fresh and nutritious food for families struggling with the rising cost of living.

Oana Duta, General Manager at Pearson, London, said: "We have been able to minimise food waste that would otherwise end up in landfills, helping both the environment and community. Embracing the Olio food waste recycling programme at Pearson has not only minimised our environmental impact but also contributed to the well-being of our local community. Together, we're turning surplus food into opportunities for positive change."

Ronan Harte, CEO at BaxterStorey, said: "The hospitality sector is at its strongest when we come together and collaborate. Our partnership with Olio ensures that surplus food reaches people who genuinely want and need it. It's truly remarkable to know that countless families have been fed as a direct result of our food donations, providing a powerful solution to an industry-wide problem."

BaxterStorey's commitment to reducing food waste is a welcome step in the fight against climate change. The company's efforts are an inspiration to others in the hospitality sector, and they show that it is possible to reduce food waste while also helping to feed those in need.

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Source: Hospitality and Catering News


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