Tackling Food Waste at The Grove

Our dedication to sustainability reaches all corners of the school environment, and we are dedicated to finding and implementing strategies that will allow us to reduce our emissions and operate sustainably.

At the start of this year, we joined the Student’s Voice Food Waste scheme operated by DigiTally, which aims to understand not only how much food waste we experience, but why food is left on student’s plates. Students were tasked with completing a short survey at the end of their meal, completed on small tablets at the exit point of the Dining Hall.

This data revealed that in fact, much of the food waste we experienced was due to staple foods – jacket potatoes, soup, and pasta – which students felt needed to change. As such, we implemented a variety of portion sizes for our jacket potatoes, and wider offerings for our soups and pasta dishes.

Speaking about this on the ISBA’s BursarCast, our Sustainability Officer Michelle Howard and Head Chef Kevin Grant spoke about the scheme, and how small changes have made a large impact on the amount of food wasted each day. In the podcast, they reveal fascinating insights into how giving pupils a voice led to better menus, reduced waste, and genuine cost savings which allow us to redirect these funds to other vital elements of the school.

At Woodhouse Grove, our commitment to sustainability isn’t just about environmental responsibility – it’s about educating our young people to understand the value of food and resources. As Michelle shares in the podcast, this initiative has sparked important conversations throughout our school community, with students now actively engaging with portion control and waste reduction.

Hear the complete story of how we turned data into action, the role technology played in engaging students, and Kevin’s insights from his years of catering experience:

Listen Here | ISBA Podcast