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Frequently asked questions

What exactly is a hospitality food waste campaign? 

Good question! This is Scotland’s first ever hospitality-led food waste campaign, so we're learning as we go. If you feel we've missed anything important or could make any improvements, please feel free to drop us a line.

Plate up for Glasgow is a campaign that’s designed to  inspire and invite everyone to act against food waste. The ambition is to work alongside our most loved cafes, restaurant and bars to challenge traditional and often wasteful dining out or take away business models with the aim of sending as little food waste as possible to landfill.   

Each of our participating venues have committed to offering at least one low-waste food or drink option on their menu throughout the campaign period. 

So, what exactly does a “low waste” dish or drink mean?

To ensure consistency throughout the campaign, all venues have been set the challenge of coming up with a dish or drink based on at least one of the following 4 parameters: 

  1. Rethinking existing menu items   (eg using the parts of ingredients that wouldn’t always make it to the plate, such as veg stalks leaves and meat offcuts)   
     
  2. Showcasing food preservation techniques   
    (eg drying, pickling, smoking, fermenting, to save produce that may be nearing end of life and prematurely wasted)     

  3. Using unfashionable cuts of meat  
    (eg the nose-to-tail approach to butchery)
       
  4. Creating a dish from surplus or donated food  
    (eg creating dishes from 'surprise' ingredients that have been donated by suppliers who simply have too much stock that won’t be distributed in time)     
Ok, so you’ve set out some parameters, but how do you prevent ‘green washing’?

All venues taking part in the campaign have had to submit their proposed low waste dish through an application process. All applications were reviewed by our team, including an external chef, to ensure their offerings were strong enough to meet our entry criteria.  

Throughout the campaign period (12 October – 12 November), each of our participating venues will be visited regularly by our team (we think of it as a perk of the job!) to ensure that they are keeping up with the campaign’s messaging and standards. 

All this talk about ‘leftover’ and ‘wasted’ food is making me nervous. Is it definitely safe to eat?

Yes! Dining options are never created with ingredients that are past their sell-by date‘Leftover’ food is just food that is surplus or unsoldwhich unfortunately happens all too often along food supply chains.Other dishes are created from ‘wasted’ food that has been generated as a by-product from other kitchen or bar recipes, or something that would have normally been binned because there was no use of it before Plate up for Glasgow came along!

I’ve seen a dish on a venue’s website that I’m desperate to try – will it definitely be available?

We’d love to say yes, but there’s a chance it won’t be. Dining options showcased on the Plate up for Glasgow website are examples only and are subject to change.  

Please bear in mind that as a food waste campaign that focuses on using surplus ingredients, dining options may change regularly. We think this is something that should be celebrated – although it does make it difficult to know in advance which options you’ll be able to choose from, and their availability.When it’s gone, it’s gone.  And when it’s gone, there’s no waste! 

Participating venues are responsible for showcasing their own daily dining option throughout the campaign period. We would strongly recommend contacting venues directly to confirm details and availability before visiting to avoid disappointment.  

Will participating venues be keeping these low waste dishes / drinks on their menus after Plate up for Glasgow?

All venues are encouraged to offer longer term low-waste dining options when the campaign comes to an end.  

Part of our objective is to work with businesses to inspire change in long term thinking, helping them to discover and implement practical solutions to tackling food waste they can adopt on an ongoing basis. Participating venues have committed to help improve the food and drink sector’s green credentials, whilst also realising the financial benefits of doing so. 

I’ve just made a reservation at one of the Plate up for Glasgow venues. How do I let them know I’ve booked because I want to try one of their ‘Food Hero’ dishes?

Give them a heads up! We recommend telling them that you’re interested in trying their Plate up for Glasgow offering, either in the online booking comments or when you’re making your reservation over the phone. That way, they can let you know what will be available. Our venues have all been fully prepped and happy to talk you through their sustainable offerings. And of course, once you’ve visited, don’t forget to share your experience on your social channels, tagging us @plateupforglasgow and using the #plateupforglasgow hashtag. 

Are there any other ways I can participate in the campaign?

Yes! We’ve put together our Ultimate Food Waste Guide, which is packed with easy tips and hacks on how to reduce food waste in your home.  

Throughout the campaign we’ll be running a series of competitions based on your best food waste saving tips and recipes, so make sure to follow us on Instagram @plateupforglasgow to stay in the loop. Did we mention that prizes will include treats like complimentary meals at some of our venues?!  

Are these businesses doing anything else to tackle global warming?

Plate up for Glasgow is a pilot campaign and has been designed to be the very beginning of a much longer-term sustainability journey. We will continue to work with and support participating venues to home in on other food-related issues in the next phase of activity. This could include single use packaging, plant-based foods, food poverty, social and community benefits, nutrition and much more.

Food poverty is a big issue in Scotland – will Plate up for Glasgow address this?

Plate up for Glasgow's key focus is addressing the issue of food waste, providing support to both businesses and individuals looking to take steps to reduce their own food waste in the workplace or at home. This will go some way to tackling food poverty, however, the campaign primarily focuses on the global impact of food waste and how we can improve systems and practices to reduce climate change.   

That said, Plate up for Glasgow has inspired some of our participating venues to contribute to food poverty charities. For example, Sprigg will be collaborating with their local supplier, and turning donated surplus veg into weekly soup portions for the Homeless Project Scotland. Also, 100% of the sale price on their ‘Food Hero’ dish will go towards their partner charity, Godharmic 

Drygate will also be donating proceeds from their Plate up for Glasgow beer, Spare Parts, (made from donated surplus food) to the Trussell Trust.  

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