Dorset care home pledges to reduce carbon footprint

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Blandford Grange care home in Blandford Forum, Dorset, has pledged to reduce its food waste and to recycle its cooking oil and leftovers, as part of the official ‘Stop Food Waste Day’. Staff at the care home have committed to reduce the home’s carbon footprint, by keeping food waste at a minimum and recycling waste products.

With research suggesting that an average of £494 million worth of food is thrown away every week in the UK, the team at Blandford Grange has committed to undertake the following four steps, on an ongoing basis, to monitor and decrease food wastage in the home. They are:
• To use vegetables that were not served during lunchtime service in teatime soups, vegetable patties or ‘bubble and squeak’, rather than throwing them away;
• To use all cuts of meat for a range of dishes – for example, serving roast chicken breast for a main course and using leg or wing meat in pies, soups or pastas, and using carcasses for stock;
• To use discarded bread crusts to make breadcrumbs, for use as ingredients in other dishes; and
• To use Poole-based firm, Arrow, to recycle all used cooking oil and food waste from plates, which will go towards creating renewable sources such as electricity, heat and organic fertiliser – an environmentally friendly alternative to chemical fertilisers.

Blandford Grange’s chef, Sharon Cork said: “I am conscious of reducing the home’s carbon footprint and food miles, and now through careful menu planning and budgeting I’m able to keep our food waste to a minimum.

“I believe that it is important for us to be as efficient as possible and consider the impact we have on our environment when purchasing and preparing food. There is no need however to compromise on our ability to make great-tasting, nutritious food.

“The ‘Stop Food Waste Day’ is a great reminder to everyone that we should all be doing our bit in reducing waste. The campaign provides some great tips and idea on how everyone can contribute and why it is important to make changes to reduce wastage.”

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