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Case Studies
Turning waste into taste
Wasting no food in our farm shops & cafes
Keeping things simple
Lowering tasting menu price to increase accessibility
Keeping a lid on single-use
Rescuing surplus food from foodservice
Saving food waste from ‘no shows’
Taking (some of the) beef out of the burger
Championing local, sustainable veg
Completing a low-cost, high impact refurb by upcycling
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