Login/Register RES

Crieff Hydro Case Study on Food Waste

Crieff Hydro took part in a food waste monitoring trial to actively measure and reduce food waste in its main Meikle restaurant. 

By using a smart meter to measure food waste, the hotel identified the areas to focus on were the breakfast and lunch buffet. Subsequently the hotel reduced food waste through various measures:

  • Reduced buffet container sizes;
  • Smart production planning and greater use of small batch preparation; and
  • Greater staff engagement and the setting of weekly food waste reduction targets.

After 8 weeks in just one restaurant, the work at Crieff Hydro reduced food waste costs by around 43% and by 31% in weight per cover terms. This equates to an annual saving of around 11.5 tonnes of food, with approximately £51,750 of savings.

Close Search

I am looking for...