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Overview
Overview
We are seeking to reduce back of house food waste by utilising typical ‘off-cuts’ of fruits and vegetables in tasty, innovative dishes. Naturally, this will result in an increase in fibre contents of our dishes, and subsequently an increase in fibre consumption for our population. This tackles both the lack of fibre in the UK population’s diet and improves sustainability by reducing waste.
Alignment with the EAT-Lancet Commission
Alignment with the EAT-Lancet Commission
Our story aligns with strategy 5, to at least halve food losses and waste. We are currently undergoing analysis to measure and determine the effects of our project on food waste.
Key actors
Key actors
Chefs have a crucial role of turning typical waste products into tasty dishes.
Front of house required to understand the project and be able to communicate its purpose with guests.
Dietitian required to look at the effects of including these ingredients, on nutrition.
Lessons Learned
Lessons Learned
When guests understand the purpose of the project, they are very receptive to the idea and dishes – effective communication is important!
Next steps
Next steps
Test pesticide levels on products used such as rinds and skins
Assess receptiveness from guests by looking at consumer waste
For more information contact: Graeme Collie at graeme.collie@kcl.ac.uk
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