Twickenham Stadium has launched a new food waste strategy that includes an innovative internal ‘circular economic model’ that maximises every ingredient, reduces food miles and tracks the source, multiple use and outcome of everything used on the menu.
The strategy is part of the stadium’s existing sustainability initiative and is based around menu design, encouraging multiple uses of each ingredient across the stadium’s operations and throughout the day.
Executive head chef Thomas Rhodes said: “We can track the life of an ingredient and use it for different things across the menu, from top to bottom. For instance, we can order whole locally sourced vegetables, use them in two or three dishes, and then use the excess for stocks and soups. It means one ingredient will be seen across two or three menus and multiple events.
“A good example of this is the use of our celeriac, which we peel, bake in salt and serve as a plant-first option. The peelings of the vegetable are ground down with the excess salt to create a veggie salt for other dishes. The offcuts are used for a jus on a different part of the menu and anything else left over we reuse in stocks and soups. When we share this approach with delegates, they really buy into what we’re trying to do.”