Crieff Hydro

Summary

Crieff Hydro has taken 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.

“This has given us the wakeup call that we needed. It has shown us just how much cash we were effectively putting into the bin on a daily basis. Seeing the level of detail, down to the waste from specific components of a dish, really brings home the need to change practices and increase awareness. The WRAP trial has played a massive part in helping to change perceptions and deliver savings.”

Marcus Kenyon, General Manager

Food waste monitoring system installed

Two smart meters to measure food waste, from Winnow Solutions, were  installed in the main Meikle restaurant. One system tracked prepared not served (buffet) and spoilage waste, and one tracked customer plate waste.  The system linked digital floor scales, for the food waste bin, to a tablet computer. This allowed food waste to be quickly weighed and categorised by selecting icons on the tablet touch screen.  

This weight data was linked to cost information to calculate the ‘true cost of food waste’ for the hotel. Data was transmitted to a remote server and analysis undertaken to produce daily and weekly reports for the hotel. 

Top tips to save money

• Actively track what food is being thrown away.
• Check your specifications (e.g. meal element portions and preparation procedures) and make sure these are met consistently. 
• Prepare and cook in small batches to respond to demand ‘on the go’.  
• Make the most of meat, fruit and vegetables through careful trimming (e.g. reducing the end waste on carrots).  
• Where possible use pre-portioned meal elements. 
• Take particular care over portioning of chips, veg and salad garnish.
• Maximise use of prepared and not served food in daily ‘specials’ (e.g. soups and curries).
• Offer ‘lite’ bite versions of main courses.  
• Ask customers if there are items that they don’t want that are included in a meal, such as tomatoes with breakfast and steaks.
• Reduce side dish and buffet plate and bowl sizes, but allow top ups.