Over 35 hospitality venues partner with ‘Plate up for Glasgow’
Over 35 hospitality venues have partnered with ‘Plate up for Glasgow’ as part of an initiative tasked with addressing food waste, commencing 12 October.
On Tuesday (5 October), the campaign revealed the participating venues and began accepting bookings. According to ‘Plate up for Glasgow’, the initiative will allow diners to choose from a range of ‘sustainable’ dishes over the next month, with all vendors involved offering meals that showcase at least one of four of the following food waste reduction techniques – rethinking existing menu items; showcasing food preservation techniques; using unfashionable cuts of meat; and creating dishes from surplus or donated food.
The campaign is scheduled to coincide with the UN Climate Change Conference (COP26), with ‘Plate up for Glasgow’ stating that the ultimate aim of the initiative is to challenge ‘traditional and wasteful dining and takeaway business models’ through diverting as much organic waste from landfill as possible.
The campaign is being piloted by the Glasgow Chamber of Commerce through its Circular Glasgow initiative and funded by the Experience Glasgow Food and Drink Regional Group. Eusebi Restaurant and Deli is the campaign's lead hospitality partner.
Dishes that are available to order as part of the initiative include ‘the “humble” cauliflower with almond pesto and Mossgiel ricotta from Eusebi Restaurant and Deli, which uses the whole cauliflower from its leaf right through to its core; pig head croquettes with fried egg, capers and anchovies from The Duke’s Umbrella, using cuts of meat traditionally considered unfashionable; and Spare Parts, a zero-waste beer by Drygate, brewed using surplus ‘waste’ bread which acts as an aid to fermentation.
Rebecca Ricketts, Campaign Lead for Plate up for Glasgow, commented: “Food waste currently costs the Scottish hospitality industry approximately £212 million annually and is recognised to be a bigger cause of climate change than plastics. Through ‘Plate up for Glasgow’, we hope to bring the industry together, giving them a better chance of rebuilding post the pandemic whilst learning collaboratively how to become sustainable and profitable for the future. “
Alison McRae, Senior Director at Glasgow Chamber of Commerce, said: “As lead partner of Plate up for Glasgow, Glasgow Chamber of Commerce is proud to see how the hospitality businesses have come together to tackle the issue of food waste.
“By embracing innovative ways of repurposing food that is usually thrown out, our city’s inventive foodservice sector is playing a critical role in influencing positive and long-term behavioural change, whilst delivering practical and tangible ways to achieve net-zero and strengthen the local economy.”
Craig Martin, Chair and Head of HR Operations, Experience Glasgow, said: “Glasgow is stepping up in our efforts to put sustainability on the menu in many of the city’s most loved venues. Small changes can make a difference and go a long way towards reducing your carbon footprint.
“We’re very proud to support original projects like Plate up for Glasgow and we hope this pilot inspires the city and businesses to continue to innovate around sustainability.”