It’s Zero Waste Week and we’re thrilled to shine a spotlight on our recent food waste reduction initiatives, part of our commitment to reach a 25% reduction in food waste by 2025.
Established in 2018, our award-winning repurposed food brand revolves around the concept of ‘waste’ products and is dedicated to maximising the use of every part of an ingredient, leaving nothing to waste.
Our mission is to educate our teams and customers about the edible potential of ‘waste’ items and foster a greater appreciation for the value of food that might otherwise be thrown away.
Our business has redistributed surplus food to over 453 households between April and June in 2023 thanks to our continued partnership with OLIO. This is the equivalent of 1,262 KG of CO2 emissions avoided and 17, 434 car miles off the road!
We are partnered with Chefs Eye, a food tech reduction technology to monitor our waste levels. Using this technology gives us an insight into preparation, spoilage, counter and plate waste data so that we can act on this wastage. Chefs Eye has so far proved food savings of between 20-30% at our sites.
We are proud to be the first contract caterer to achieve the SRA accreditation, which underlines all the work that has gone into our Environmental Management Systems and our dedication to sustainability.
We received one of the best ever scores for environmental responsibility and one of the highest scores overall achieved by any contract caterer, following our last accreditation.
Juliane Caillouette-Noble, Managing Director of the SRA said, “Fives times now Lexington has completed our Food Made Good Rating and five times it’s achieved the highest possible – Three Stars. From our point of view it’s Lexington’s appetite for continual improvement that’s most noteworthy, always looking for new ways to make its menus more planet-friendly and healthy.”
Take a look through some of our Trashed repurposed food innovations below.
