Unusually this week Mustard Foods found themselves with production excess of vegetarian Thai green curry following a client’s decision to change the recipe.
“Producing bespoke products, to order means we rarely have excess product to share with local charities.” confirmed Operation Manager Ashley Lotcho.
Ashley Lotcho and Adrian McCaffrey visited the Brixton Soup Kitchen and the Wimbledon YMCA, both venues welcoming the fresh Thai green curry to incorporate into their menus.
“Our Good Business Journey which is fully measurable has a food waste target of 3% of total food produced. By donating any over production to local charities ensures great fresh food doesn’t go to waste and of course keeps our commitment to limiting waste in check,” confirmed Adrian McCaffrey, Facilities Manager.
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