Archives: 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