Day 0

What you will need

To measure the areas of waste you will need to use one of the following instruments:

  • Weighing scales
  • Fish hook scales

How to split your waste

Split your waste into 3 separate bins

How it works

  • You can choose which day part(s) you choose to weigh your waste.
  • You can choose when you wish to complete each audit.
  • The more you extend your audit period, the greater the accuracy.
  • Once you have completed your audit you will receive a summary of your waste, including your 20% waste reduction savings goal.

Enter your waste amounts

Your average breakfast waste generated

11.97 kg waste per day

2 kg waste per cover

Your breakfast waste breakdown

1% Spoilage waste (12kg)

1% Prep waste (12kg)

1% Customer plate waste (12kg)

Average waste breakdown

Your 20% waste reduction goal

Reduce by12

To save£52/€60

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  • 200g fennel juice
  • 2 spoonfuls crème fraiche
  • 500g chopped fennel
  • Half bunch chopped dill
  • Salt
  • Sugar


In a bowl, place 200ml fennel juice, all of the chopped fennel, some salt and sugar. Place pan on hot stove, pour contents of the bowl into the pot, cooking it really quickly and place lid on immediately.

Cook on a very high heat until the fennel is transparent and cooked. When the fennel is cooked, add the crème fraiche and reduce the heat. Add in the chopped dill and cook for 30 seconds.

Blitz in a jug blender, pass through a fine shinoi with a ladle. Pass on to a cool tray and refrigerate straight away.

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Only the best leaves should be used for a summer garnish so what do you do with the other leaves?

Create a seasonal salad leaf soup, served chilled or hot as a great starter or light lunch.

To make around a litre of soup:


  • 500g leftover salad leaves
  • Vegetable stock
  • Cream or mashed potato
  • Chopped herbs and old bread for croutons


Heat some oil in a pan then add one chopped onion or equivalent weight of onion trimmings, some garlic and then sweat until soft. Add about 500g of leftover salad leaves. Cover with stock and bring to a gentle simmer. Blend until smooth, adjust consistency by adding more stock if required or, to thicken add cream or left over mashed potato. Garnish with chopped herbs and croutons, ideally made from less than fresh bread.

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  • Leftover cooked rice
  • Egg
  • Chopped herbs
  • Chopped onion
  • Garlic
  • Seasoning
  • Cheddar cheese
  • Flour
  • Breadcrumbs


Place cooked rice into a bowl, add a fresh egg. Bind with chopped herbs, chopped onion, garlic and seasoning. Take a cube of cheddar and mould the rice mixture around the cheese, aim for a ball about the size of a golf ball. Coat the rice balls into the flour, then the egg and finally the bread crumbs. Deep fry in hot fat until golden brown. Serve with a tomato sauce.

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  • 8 beetroot
  • 2 oranges
  • 2 avocado
  • Half bunch dill
  • 2 organic beetroot (for garnish)


Take 8 of the beetroots and juice in a juicer. Add dill and orange zest, warm in the beetroot juice. Place to one side to infuse the flavour. Segment the oranges. Place to one side, grate the raw beetroot. Dice avocado, add lemon juice place to one side.

To assemble: Take the avocado and orange segments and chopped dill and grated beetroot. Fold together and spoon into the bottom of the bowl, pass you infused soup through a fine shinoi add pour on top.

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  • 2 bread rolls sliced thinly
  • 100g olive oil
  • 1kg salmon trimming
  • 300ml olive oil
  • Salt
  • White pepper
  • 200g crème fraiche
  • 200g Philadelphia cream cheese
  • 1 bunch chervil
  • 1 bunch tarragon
  • 1 bunch dill
  • 1 bunch parsley
  • Zest of 1 lemon, very fine
  • 2 cucumbers, peeled and seeded
  • 150g mayonnaise


Heat a tray in a 250 degree oven. Into a bowl, place all of the salmon trimming, 100ml olive oil, salt, and white pepper. Place the salmon onto the tray in the oven, roasting for 6-7mins.

When salmon is cooked remove from the heat. Slice bread very thinly and place on tray, drizzle with olive oil, toast in the oven at 140 degrees until crispy and golden brown. Remove the salmon from the skin and bones and flake into 2 separate piles.

When all the salmon is flaked, split into 2 bowls, in one bowl add 100g mayonnaise, in the other cream cheese and crème fraiche. In the crème fraiche bowl, add chopped chervil, chopped tarragon, dill and parsley and lemon zest. Add the salmon to the toast, and topped with sliced cucumber.

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Rice rules

You could get food poisoning from eating reheated rice. It's not actually the reheating that's the problem, it's the way the rice has been stored and cooled before reheating. These simple rice rules should ensure you don't have any problems.

  • Never re-heat rice more than once.
  • It's best to serve rice when it has just been cooked.
  • If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.
  • Never leave cooked rice to cool on its own - always chill it quickly, by running under cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout.
  • Never keep rice chilled for longer than 1 day or frozen for longer than 1 month.
  • Once cooked rice has been re-heated, throw away any leftovers.

No ends for tomatoes

Tomatoes freeze really well and are plentiful in summer, chop up any spare tomatoes and tomato ends leftover from garnishes and store in freezer. Instead of using tinned tomatoes in your recipes simply replace with frozen straight from the freezer.


A great way of using up spare bread, tomatoes and vegetables. Slice bread into discs, brush with a little olive oil, top with leftover tomatoes and vegetables like onions, garlic, peppers and courgettes. Top with leftover grated cheese, toast under a medium grill until the cheese has melted.

Left over curry?

A souper idea - strain the sauce from the meat, add some chopped tomatoes, onions and stock. Simmer, then blend to a smooth consistency. Adjust the consistency and flavour by adding cream or stock as required. Garnish with cooked rice and chopped coriander.

Or use the spare drained curry sauce to dress onto Indian flat bread or a wrap, add yoghurt, coriander and mint to create a spiced wrap. Or, dress the meat in a bowl with fresh coriander and mint and simply serve as a spiced meat salad.

Herbs stems and leaves

Flavour boosts - blitz down with a little water to form a paste, spoon paste into ice cube trays and freeze. Use as a herb flavour booster in soups stews or curries.

Meat garnishes - chop and blend left over stems and leaves of fresh herbs with butter. Roll into sausage shape in cling film, store this in freezer and use to garnish grilled meat dishes.

Bad apples?

Spare or slightly bruised apples - Gently stew spare or slightly bruised apples in a small amount of water and a hint of sugar. Once pureed, they can be frozen and later used on breakfast bars, served with yogurt and grains.

Excess eggs?

You can freeze eggs. Just crack and whip up and place in freezer containers or freezer bags and use when required. Extend your shelf-life by 9-12 months.

How to check your fish

Fresh whole fish should have bright, clear eyes; skin should be shiny, firm and elastic to the touch, gills should be red not brown, and if gutted, the cavity should be clean.

The cheek of it

When ordering monkfish never ask for 'head-on' unless you need it for a display as it is quite large and apart from the cheeks is unusable and creates additional waste.

Remember, monkfish cheeks are considered a delicacy.

Storing your vegetables

Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out.

Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot.

Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.

Do not store fruits and vegetables together! Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the "one bad apple" adage.)

Storing your fruit

Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop.

Items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated.

Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

Do not store fruits and vegetables together! Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the "one bad apple" adage.)

Charged by weight

Consider a small compactor which would pay for itself in but a few months by reducing the amount of bins used; remember that they are charged by volume not by weight.

Sign up to the HAFSA

The Hospitality and Food Service Agreement (HAFSA) is a voluntary agreement to support the sector in reducing waste and recycling more.

Any size of organisation can sign up, from multi-national companies to smaller businesses, from sector wholesalers/distributors to trade bodies.

There are different ways of signing up depending on the size of business.

Sign up to the HAFSA