Name: #zerowasteweek #education #esg | Aramark UK
Uploaded: 2025-09-02T12:23:40.763Z
Duration: 2 min 17 s
Channel: Aramark UK

Aramark UK

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The college making a positive impact on the planet. For #ZeroWasteWeek, we’re spotlighting Askham Bryan College, an agricultural institution in York and one of our #Education sector sites implementing sustainable practices to reduce waste. One of the unique features on site is the allotment which provides students and staff with nutritious meals made with fresh ingredients, whilst also helping us minimise our impact on the environment. From allotment to plate, produce grown at the college is used in its entirety to reduce food waste, and anything that cannot be used in the kitchen is collected and turned into biofuel. Our Wipe out Waste recipes have also been a success at the college. They encourage chefs to turn leftover ingredients that would typically be discarded into creative dishes such as: ☕ Coffee ground brownies 🍌 Banana peel bacon 🧁 Butternut squash peel muffins These are just some of the sustainable-led initiatives at the college, check out more of the incredible work they are doing below. 📽️: Lemon Wedge Productions Stuart Dunlop Katie Burnett Gina Camfield Lauren Johnson #ESG

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Transcript

Welcome to Ask and Bryan College in York, which is an agricultural college. We're here today to talk about the fantastic initiatives that we've got around the campus to help sustainability. Let's show you around. We've got a working farm in one form or another. We get it back as cheese, milk, cream, so it goes full circle. And also work in horticulture department, growing produce that we can use without our menu, from salads to vegetables. So a herb from the garden can be used within our Curry, from field to fork so we can live and breathe sustainability. Welcome to the House of the college and we have three really good success stories. We do wipe out waste within the kitchen and our food menus. For example today we've done the carrot peel badges. So we use the used coffee grounds to make coffee ground brownies. Yeah. It's been big fans, hasn't it? Yeah, yeah, definitely. Yeah. And our coffee grounds also get picked up by the Harteck department they used in composting for the soil. So one of our new concepts is Sitara, and we do that as a rack style, every component separate. So if it's not used by the end of lunch service, we can recycle it and use it into something else. So we also have a company that come in and take away our plate waste and peelings and things that we can't use and they're turned into biofuels. We do reusable boxes and reusable cups now. The scheme itself is quite flexible. They can use their own cup. We encourage it. So when you buy so many of them, you get a free 1, so they can buy 9 drinks and get the 10th free. Obviously there's a little incentive there that naturally encourages them. And then also looking at our carbon footprint in the menus, each dish has got a scale from A to E, so carbon footprints tracked for every dish that we produce it. Only takes one person to make a difference and working in partnership with the college, we are trying to bring everyone on that journey and making the right choices. It's really great to be part of our mark and seeing the changes that are being made, working towards the better future.

Dave Myers MIH

Account Manager Leeds PFT - For Mitie