Food businesses which previously agreed to work on reducing waste and championing sustainability have saved the sector approximately £3.6million, according to the Waste and Resources Action Programme (WRAP).
Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.
An approach to wastage and energy use is a key factor in the production of spirits for breweries looking to diversify into the sector, the head of distilling at Adnams said.
Could you run this Warrington pub? The Hawthorne is a thriving community sports pub in Warrington, showing live sport each day, along with live music every...
