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The stadium is changing the way it handles food waste
Twickenham quickly identified that waste is the result of actions already committed to . If those actions changed , reductions could be made .
Solution 1 : break the cycle To break the cycle , we started with menu selection . How could produce from one end of the menu be used at the other end ?
How could waste from yesterday ’ s event be preserved or conserved to provide for tomorrow ’ s events ? By designing menus that looked to reduce waste , Twickenham could begin a virtuous cycle where waste was not being created , and the need to dispose of it less of an issue .
Chefs are aiming to break the cycle of waste
Solution 2 : create circular kitchen economies Chefs are too used to taking only the parts of the produce that they need , the rest is thrown away . Circular kitchens don ’ t do this ; every part of either meat or vegetable has a place on the different menus being created across the venue . Some parts are used for the main feature of the dish , others for side servings in another dish ; off cuts are used for stocks , confit or jus .
That is how you reduce waste .
Exceeding targets Thomas Rhodes , executive head chef , Twickenham , said : “ Every meeting planner has to take responsibility for the waste they create and look to minimise it .
“ We work in a volume industry and what we do on a micro scale has macro impacts . Waste reduction is about doing small things , but it ’ s also about changing trusted and established formulas . That ’ s how Twickenham is not just meeting its targets but exceeding them .” www . conference-news . co . uk