Case Study – Baxter Storey and Glasgow Caledonian University

Baxter Storey is a major provider of catering services across the UK. They currently operate all restaurants on the campus of Glasgow Caledonian University and actively work toward sustainable food practices and food waste minimisation.

Baxter Storey works with the University to support stringent environmental goals that should see the University reach net zero by 2035.

From responsible sourcing of food to separation of food waste in the kitchen, to blast chilling, all ensure safe food standards and waste avoidance, are part of the culture.

Baxter Storey’s General Manager at Caledonian University, is Alan Ratcliffe who describes the challenges faced in providing catering services each day for over 20,000 students. Maintaining a two weekly rotating menu, which avoids food wastes, yet uses the foodstuffs purchased is well-tested approach. Preparing the right quantities and anticipating demand, is critical to food waste avoidance.

Baxter Storey is exploring working with Too Good to Go, an App based offering where surplus food from the kitchen is made available to App users.

Baxter Storey have recently launched a new initiative with Waste Knot who have developed a way of getting surplus vegetables out of farmers’ fields and into chefs’ kitchens.

Although Waste Knot is UK based and aims to make sure the farmer is paid and receives a commercial value for produce. They look to source from local markets at the same time as helping the hospitality sector to enhance its sustainability credentials. Their commitment is to continue until every overlooked fruit and vegetable is restored to its rightful place, in other words not wasted.

Each day a box of vegetables is delivered, and it it is lottery as to what it contains. From there Chefs are given the opportunity to be creative and make whatever meal fits well with the food stuffs provided.

Applying the Food Waste Action Plan

What kind of Action might a student and trainer define for a large food service company?

Food Suppliers – Discussion with food suppliers on delivery of fresh, smaller and more frequent produce.

Storage and Packaging – Review products in storage and revise purchasing approach.

Food Preparation – Avoid disposing of peelings and look to create soup stock.

Staff and Restaurant Staff – Conduct a small survey of what training needs might exist among staff.

Tools – Conduct a waste survey of the types of food that ends up as waste.

Customer Engagement – Provide smaller portions but offer extra sides.

Menu – Offer a menu item based on excess food in storage.

Customer – Perhaps set up a short survey that customers can complete relating to food waste avoidance.

Revenue and Costs – Use the food waste calculator to estimate the cost of food waste to the business.