Butcombe Pubs & Inns (part of Liberation Group) has joined forces with surplus food app Too Good To Go in an attempt to reduce its food waste. The app gives users the opportunity to buy surplus and unsold food from cafes, pubs, restaurants, supermarkets and producers to stop it from going to waste.
Butcombe Pubs & Inns is, initially, implementing Too Good To Go at:
- The Swan Inn, Rowberrow, Somerset.
- The Whitmore Tap, Clifton, Bristol.
- The Crown, Dyrham.
- The Bower Inn, Bridgwater.
- The Horse & Groom, Malmesbury.
- The Royal Oak, Prestbury, Cheltenham.
- The Mill, Haslemere, Surrey.
- The Pavilion Arms, Bournemouth.
Consumers simply download the free Too Good To Go app and search for nearby businesses with unsold produce. They then purchase a ‘Magic Bag’, collect it at an allotted time and enjoy it.
Alice Bowyer, Executive Chef, Liberation Group says: “We take the issue of food waste incredibly seriously and the Too Good To Go app goes a long way in helping us find good homes for unused food and drink products. To begin with we’ll be focussing on Sunday roasts, cask ale and surplus kitchen ingredients.”
Too Good To Go has a simple mission: to make sure all food gets eaten, not wasted. In 2016, a group of entrepreneurs witnessed restaurant staff throwing away fresh food. The food’s only problem? It hadn’t sold in time, and no one was around to take it off the restaurant’s hands. The group pioneered a seamless solution: an app that lists businesses’ unsold food so local diners can find, buy and enjoy it.
Now, thousands of Magic Bags are rescued from businesses such as supermarkets, restaurants, and bakeries every day. The success of the app powers Too Good To Go’s wider efforts to drive a food waste movement, working with schools, industries and governments to build a planet-friendly food system
Andrew Furness, Account Manager, Too Good To Go says: “We are thrilled to work with the beautiful Butcombe Pubs & Inns sites to help them reduce their food and drink waste and bring sustainability further into the core of their businesses. Focusing on Sunday Roasts, cask ale and any potential kitchen surplus, we’re excited to further entrench the pubs within their communities as key environmental advocates.”