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Celebrating World Sea Turtle Day.

Anyone who knows, works or has bought food from us will have undoubtably heard us say “but think about the turtles!”; it has become something of a mantra of ours to make people think a little bit about waste. It is lighthearted and fun but there is real meaning behind it. 

Helping try to protect the world’s oceans in the food industry is a really big challenge. Pollution, waste, over-fishing, climate change and habitat destruction are increasingly putting marine life at risk and we have to accept that as an industry we have played a part in this. 

BUT…just because it has been like that in the past doesn’t mean it has to be like that in the future.

This is what we are doing; 


Packaging –  you will only find necessary packaging with our products.

Waste – we have little food waste; where possible we will use every part of the produce for something. We even make stock from the butcher’s unwanted chicken bones. 

Growing – last year we took ownership of an allotment, with a vision that in the future we can create menus based on the produce we have growing seasonally. 

Plastic – we request all our deliveries in plastic free packaging and take reusable containers to collect the meat from the butcher. 

Our footprint – our deliveries are only once a week, and we prefer to deliver than collect so that less overall miles will be travelled. 

Supplier footprint – we use local suppliers who we know buy their produce locally. We plan menus seasonally to ensure we are not ordering food with a large carbon footprint. 


Packaging – all the packaging you get will be able to be reused. 

Storage – in trying to fight the chef war on cling film habits of the past, wherever possible reusable containers will be used to store food. (Try this at home yourself, you will save a fortune on cling film).

Up-cycling – all of our linen was made from discarded denim off cuts. 


Packaging – once you have reused our packaging to death, it can all be recycled.

Food waste – compostable food will be composted ready for the allotment. 

With regards to recycling, food waste bins and composting, be sure to check out your council’s recycling and composting guidelines as they are all seemingly different from one to the next. 

We are all not perfect, but all it takes is for everyone to do a little everyday to make a big impact. 

In celebration of World Sea Turtle Day, Inspires Dining is going a little bit further to help protect the future of sea turtles and we have proudly become adopted parents of two. So be prepared for lots of upcoming turtle spam! 

Inspires Dining – Sustainable Dining 

Find out more about the WWF and adopting a turtle or other endangered animals below.

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Cooking responsibly and sustainably

The “Attenborough effect” is hitting all the headlines currently and you cannot go on social media much these days without seeing someone highlighting a supermarket’s use of unnecessary plastic. The food manufacturing sector is getting a bit of a bad rep at the moment but really they are just taking the flack for a whole sector that could do better.

Similarly to the manufacturing and food producers, the pressure from consumers to have the perfect product, as well as scrutiny from local health authorities, has led to the Hospitality and Food Sector to be responsible for 2.87 million tonnes of waste each year. Of this waste, 1.6 millions tonnes is packaging, of which 46% is recycled*. A lot of this can be down to local councils and systems outside the control of outlets, but with only 12% of food waste being recycled there certainly seems to be a problem, especially when you consider that 45% of food waste is from preparation.

A bit of background…

Having worked in the hospitality sector since the early 00’s everything we were taught was about “the customer experience”, which is fair. So when it came down to food, working for an international hotel chain in the restaurant, it was all about ensuring the customer at 6am and the customer at 11am had the exact same offering. The waste was UNREAL. Just think that this was going on throughout every hotel of this brand (and probably others) all over the world, EVERY DAY.

Since then, moving away from hotels and into restaurants, there is a lot less food waste, but still the same focus on customer experience, which creates a different kind of waste. Chain restaurants, with their obsession for brand standards and economies of scale, lead to products being pre-prepared and provided as part of a single, massive contract with a national producer, before being distributed up and down the country rather than working with local, less travelled products.

All of this is on top of strict quality control measures enforced by local environmental health officers, who despite having stringent guidelines for us all to follow in order to serve safe food, take no responsibility in ensuring food waste is controlled. A time for a change on this perhaps? Wouldn’t it be great to see a similar star system to acknowledge responsible food production, as well as being safe for consumption?

What we are doing…

At Inspires Dining we are passionate about reducing our impact on the planet and operating responsibly.

With this in mind we have worked with Richard Lewis from WasteLESS Consulting to review our processes and take a close look at what we are doing well and where we can do better.

The highlights from the review where we are already making positive steps were:

  • Buying locally from independent suppliers, enabling us to purchase packet free
  • Creating food menus that produce little waste or waste that can be used in another way
  • Where food waste is unavoidable, we compost as much as we can
  • Using environmentally friendly cleaning chemicals
  • Utilising re-usable cloths and linen including napkins made from scrap material

See the full review on our sustainability page 

* data from WRAP (Waste Resource Action Programme)