FOOD MADE GOOD BY…….

Rescuing surplus food from foodservice

Like many restaurants when lockdown struck, Lexington Catering‘s sites had surplus ingredients which were destined for the bin. Step in OLIO and their army of volunteers, to make sure the surplus food had homes to go to.

HOW WAS IT DONE?

  • When Lexington Catering's sites had to close, OLIO's army of trained volunteers redistributed their food surplus
  • Site managers liaised with OLIO to organise collections

WHAT WAS THE IMPACT?

  • Working together since lockdown, Lexington and OLIO have saved over 13,000 meals

Top Tip

  • Unpredictable footfall may increase waste, so think about redistribution ahead of time to make sure you feed bellies, not bins.
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