← Back to journal
sustainability
Our Zero-Waste Kitchen Initiative
<p>How we’re reducing food waste across all six venues by 60%.</p>
In 2024 we set a target: reduce food waste across all Haogood venues by 60% within 18 months. We hit it in 14.
The playbook: tighter inventory forecasting using POS data, staff-meal planning that uses ends and trims, composting partnerships with local urban farms, and a no-plate-waste culture in the kitchen. The savings funded a 5% pay rise for kitchen teams across the group.
