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Reducing food waste: Advice from chefs and catering professionals

The document contains wise words and inspiration from GreenCook Food Waste Ambassadors in the UK and Netherlands. These are networks of skilled and passionate food professionals, who have a wealth of knowledge about the industry. They share their advice on how to create more sustainable dishes whilst curbing food waste.

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This report contains personal contributions, based on professional experience of what works in practice, from: 

  • Miranda Godfrey - International Culinary Art Diploma Lecturer, Westminster Kingsway College, and UK GreenCook Food Waste Ambassador
  • Sarah Moore - Artisan Caterer, and UK GreenCook Food Waste Ambassador
  • Tom Fletcher - Founder of Rejuce, and UK GreenCook Food Waste Ambassador
  • Marianne Karstens - De Vale Ouwe, GreenCook Netherlands project co-ordinator
  • Jan van de Kreeke - F&B (manager) and Banqueting coordinator, for Hotelschool The Hague in Amsterdam and Netherlands GreenCook Food Waste Ambassador
  • Gerhard van den Broek - Chef, Landgoed Rhederoord and Netherlands GreenCook Food Waste Ambassador
  • Marnetta Braks - Chef, Streekrestaurant De Hofkaeme and Netherlands GreenCook Food Waste Ambassador

The GreenCook project was funded by the European Regional Development Fund Interreg IVB.

 

 

 

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Reducing food waste: Advice from chefs and catering professionals
2014 - 12pp | 907Kb

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Published 13 Feb 2014

Ethical Eats: Ethical Eats ran a network of London restaurants and catering businesses that care about sustainability.

2014 - 12pp
907Kb

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