Steven Edmunds leads operations at The Shippons, where he has trialled out different management styles to increase their sustainable operations. One of these trials was the collecting and weighing of all plate waste. Steve and the team sat down and reviewed the findings and found they were staggered by the amount of food being sent to landfills on a weekly basis. As a result of this, their first step in changing operations was to review the menu and the actual waste itself, which ultimately lead to a number of adjustments to the menu.
Findings from the trial revealed that 90% of diners left most of the garnish served with starters. This led Steve to reduce the 2oz serving of coleslaw with some dishes to 1oz and removed the additional tomato with others, saving 2 boxes of tomatoes per week from landfill. Other savings from cabbage, carrots and mayonnaise have resulted in a total of over £25 per week saved, equating to £1300 per year, along with 700kg worth of food not
going to waste.
Another area where Steve has made huge reductions is with oil. At The Shippons, oil is now double filtered. This extends the life of oil and saves 20 litres a week, with any waste recycled through Bookers, the pub’s catering supplier.
Steve found that the pub was generating a huge amount of food waste on Sundays from vegetable prep, particularly Cauliflower and Cabbage. After he reached out into the local community, Steve has now arranged for this waste to be collected by the local pig farmer and sausage supplier, to be used as pig feed.
Steve has made some impressive changes to The Shippons, and we are proud to share his achievements.
You can view The Shippons website here.