Glasgow restaurants, cafes and bars urged to reduce waste ahead of COP26

Restaurants, pubs, bars and takeaways in Glasgow are being urged to reduce waste.
Jonathan MacDonald, chef patron of Ox and Finch, has joined the scheme.Jonathan MacDonald, chef patron of Ox and Finch, has joined the scheme.
Jonathan MacDonald, chef patron of Ox and Finch, has joined the scheme.

What: Plate up for Glasgow is a hospitality industry led campaign scheduled to coincide with COP26, in November. Piloted by Glasgow Chamber of Commerce through its Circular Glasgow initiative and funded by Experience Glasgow Food and Drink Regional Group, the campaign aims to highlight and encourage hospitality businesses to act upon the global issue of food waste and its impact on climate change.

Has anyone signed up: Some of the city’s most loved food and drink venues have already signed up, and diners can look forward to sampling a whole range of sustainable food hero dishes and drinks from October 12 - November 12. The Gannet, Paseano Pizza, The Finnieston and The Gate are among those who have already committed to taking part in the initiative, allowing both locals and visitors to the city to taste the very best of Glasgow’s sustainable and edible innovations.

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Why: The campaign’s ambition is to challenge traditional and wasteful dining and takeaway business models with the goal of sending as little organic waste as possible to landfill. It is hoped that businesses can rebuild the local economy, while collaborating on how to become more sustainable and profitable. Some of the city’s best chefs will also share tips and offer advice on how to reduce food waste and highlight the many benefits of buying locally and seasonally.

Jonathan MacDonald, chef patron of Ox and Finch, said: “We are so excited to be a part of Plate up for Glasgow. During the pandemic we not only saw the benefit of local businesses supporting one another, but it gave many within hospitality a chance to stop, think and re-evaluate on the systems and processes in place.”

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