Love Food, Hate Waste

We ‘Stand Up For Food’ in month of action as part of Guardians of Grub campaign

Save food and the environment this September with our own green ambassador, Rebecca McHugh

It takes an enormous amount of time, resources and energy to produce our food. And then our industry wastes a million tonnes of it every year. When this waste goes to landfill it produces greenhouse gases, which in turn causes global temperatures to rise.

Assistant manager Rebecca McHugh is so passionate about sustainability that she’s become the Three Eagles’ very own queen of green, finding ways to reduce the restaurant’s carbon footprint.

So how does the Three Eagles rise up against food waste?

“The sensible ordering of stock is one way,” says 23-year-old Rebecca. “It helps hugely that we buy locally so there’s no reason to over purchase. Our greengrocer ‘Dee Valley Produce’ is located in the next street from us, so we can simply pop in. Portion control of dishes is another. We have found that food waste has lessened at the moment due to almost every table being pre-booked, so the chefs know exactly how much to order. If anything’s left over, then it is worked into the staff meals – or if spoiled, then disposed of correctly.”

Feel inspired? Here are 5 easy ways you too can reduce waste and save money:

MAKE YOUR OWN STOCK

Sauté vegetable scraps like the tops, stalks, peels and any other leftover bits with some butter, then add water and let them simmer into an aromatic broth. You can do the same with meat bones, gently boil them with veggies, herbs and water to make a homemade stock that’s delicious.

BUY FRESH & LOCAL

Buy small and seasonal to eat green. Make a list of items that you need to buy and stick to that list. This will help stop impulse and over buying. Also, keep your cupboards and fridge organised so you can clearly see foods and know when they were purchased.

STORE SMART

According to the Natural Resource Defense Council, about two-thirds of household waste in the United Kingdom is due to food spoilage. Separating foods that produce more ethylene gas like bananas and tomatoes from those that don’t will help prolong produce.

PREPARE TO PRESERVE

Pickling, drying, fermenting, freezing and curing are all ways you can use to make food last longer. Not only will these methods shrink your carbon footprint, they will save you money as well.

GET CREATIVE

There are endless ways you can reduce, reuse and recycle your food. Check out lovefoodhatewaste.com for inspiration.