Leading the Way in Reducing Food Waste
Compass Group subsidiary Levy UK is spearheading an initiative to prevent food waste in the kitchen of the QEII Centre, the largest dedicated conference, events and exhibition space in central London.
The venue which is celebrating over 30 years at the heart of the Capital’s event industry, offers world-class facilities for high profile conferences, conventions, exhibitions, award dinners and corporate events – with chefs catering for over 400 national and international events every year.
Underpinning the venue’s success at reducing food waste is forward-thinking menu planning which involves careful construction of weekly menus to account for, and use up, any leftover or damaged ingredients. Levy cites the example of broken biscuits being recycled as a base for desserts.
All events are booked in advance which allows Levy and the QEII to give careful consideration to menu planning and ensure meetings and smaller events can be catered for on the same day using the same menu – in turn, allowing kitchen staff to batch cook and only order in exactly the ingredients that are required.
The staff canteen menu is similarly flexible, as it allows leftover vegetables from events catering to be used to make soup and bones for stock.
Sustainability is deemed crucial to the operation of the QEII which boasts a capacity of up to 2,500 people.