Cut the waste, not the flavour: smarter ingredients for restaurants
Rosie Jordan, business development manager at Natural Innovations.
In the UK, the hospitality sector throws away over one million tonnes of food every year – a loss worth £3.2 billion, or £10,000 per outlet. Every kilo wasted isn’t just an environmental setback, it’s profit straight in the bin. In 2025, with margins tighter than ever and diners increasingly conscious of sustainability, rethinking ingredients … Cut the waste, not the flavour: smarter ingredients for restaurants
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