A conversation with Alex Robinson, Executive Chef - HSBC 8 Canada Square

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What’s your take on all the attention food waste is getting lately?

It’s great to see that everyone is realizing we need to tackle food waste as a society. However, there is so much work to be done to more towards a more sustainable ecology. 

What are your best tips to make it easy to reduce food waste in the kitchen?

Talk about tackling waste, identify processes that are causing waste and remove these from the business. See food waste as a challenge, not an inevitability.

What is one small change every person can make in their daily lives to make a big difference?

Keep a list of the products that you throw away at home every week. Before you go shopping look at the list and buy less of these items. You will spend less and waste less

What is your favorite way to repurpose leftovers?

Use leftovers to make frittatas or soups.

What are some of the things you’re doing to reduce waste at the HSBC site?

Every day in our kitchen briefings we talk about the wastage from the day before and then come up with actions to reduce our waste, whether its ordering, trimmings or portion size. With everyone engaged we see less in the bin day on day.