Throughout our company, we are committed to reducing food waste, and together with our Chefs and ESG and Sustainability Lead, Genevieve we are working towards a better future.
Genevieve and her team have been travelling the country talking to our teams and suppliers, and tackling food waste and sustainability. According to Business Waste UK, around 9.5 million tonnes of food waste ends up in landfill each year in the UK alone, therefore anything we can do at Thomas Franks to educate our customers and reduce our impact to prevent this, is essential.
Leading on from this, and Harnessing the innovation of our Development Chef’s, our Midlands Culinary team brought this to life for us in our ESG deep dive. Where they demonstrated how we repurpose surplus food in our kitchens into delicious dishes that prevent good food from going to landfills. From Cumin Kraut to Carrot and Parsnip Peel Bread Pudding, it just goes to show that by using the most of our product we can still create sumptuous, sustainable zero waste dishes.