Eco Thursday is the focal point for all things sustainability in our workplace restaurants. On these days we link our activity back to our food offerings - covering key themes like plant-based eating, food waste and provenance.
To further drive our ambition for change, we’ve also partnered with the Livestock, Environment and People (LEAP) team at University of Oxford to roll out eco labelling across the business and recipe portfolio.
With a target of reducing 50% of food waste by 2030, getting creative with leftover ingredients is another huge focus here at Eurest.
Our culinary team have transformed the kitchen culture by squeezing every inch out of our amazing produce to avoid it going in the bin, from chef training to our root-to-tip cooking concept, 'Plenty'.
Got some food for thought?
Whether you’d like to chat about our food services, or you’ve got a question about our initiatives, we’re always happy to help. Pop your details into the form below and we’ll be in touch.
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