At The Headland, we are increasingly mindful of food waste and the impact it has on our planet. The global food system is broken, and the consequences are far-reaching—affecting not only the environment but also the farmers who grow our food and the consumers who rely on it. Food waste contributes to climate change, depletes natural resources, and exacerbates food insecurity.

According to WRAP, an estimated 25-30% of all food produced globally is wasted, while in the UK alone, the hotel industry generates 79,000 tonnes of food waste every year (Waste Managed, 2025). These statistics are alarming, and as a responsible hospitality business, we know we have a role to play in driving positive change. Our approach aligns with the United Nations Sustainable Development Goal 12: Responsible Consumption and Production.

Tracking and Tackling Waste

One of the first steps in tackling food waste is understanding where it comes from. That’s why we use Guardians of Grub, an initiative designed to help hospitality businesses track and reduce food waste. By monitoring our waste across our restaurants, we can identify key problem areas, adjust portion sizes, and create more circular menus that make the most of every ingredient. Our goal is to eliminate avoidable food waste, ensuring that every bit of food has a purpose.

Innovating with Food ‘Waste’

Reducing waste isn’t just about throwing less away—it’s about rethinking how we use ingredients. At The Headland, we embrace a zero-waste philosophy, repurposing food by-products into new and exciting dishes that enhance our menus while reducing our environmental footprint.

For example, instead of discarding mushroom peelings from our breakfast service, we transform them into a house-made mushroom ketchup, which perfectly complements the Philip Warren dry-aged beef on our RenMor menu. Similarly, vegetable peelings and trimmings—often seen as waste—are turned into our very own marmite-style treacle, which is whipped into butter and served as a delicious snack for our guests.

A Future of Sustainable Dining

Our work doesn’t stop here. We are continuously looking for ways to further reduce waste, engage with suppliers who share our values, and educate both our team and guests on the importance of food sustainability. By making small but meaningful changes, we can help drive a shift in how food is valued and consumed.