Our Work With Casual Dining Group

FareShare began working with Casual Dining Group in April 2017. Casual Dining Group (CDG) is one of the largest independent restaurant companies in the UK, operating well-known restaurant brands such as Café Rouge, La Tasca, Bella Italia and Las Iguanas.


CDG-Test-Kitchen-stock-at-FS-London-2-smallOur partnership began when CDG invited FareShare to a discussion to identify were food was going to waste in their operation and how we can redistribute it to people in need instead. We quickly realised that the biggest opportunity was with CDG’s stock in Brakes’ network, who manage the distribution of CDG’s food & drink to their restaurant outlets. The surplus food occurring here includes short-dated food & drink and stock that has been incorrectly forecasted.

A process was set up whereby:

  1. When Brakes recognise that there is stock in their network that is unable to be sent into restaurants on or before its final delivery date, they alert CGD.
  2. CDG authorise for the stock to be sent to FareShare instead of going to waste.
  3. Brakes then contact FareShare directly to inform us of the type of stock, the quantity and the BBE/use-by date.
  4. FareShare identify which Regional Centre/s are best placed to receive the food.
  5. Brakes then deliver the stock to the nominated FareShare site/s.

This process is cost neutral for CDG, as the money they used to spend on disposal is now spent on transporting the food to FareShare instead.


La-Tasca_volunteering_FS-London_smallFareShare now receives weekly deliveries from CDG’s distributor Brakes into any one of our 23 sites across the country.

The food we receive is varied, including meat, cheese, fresh pasta, sauces and desserts from all of CDG’s restaurant brands. A large proportion of the food is frozen and so is stored and redistributed by the 11 FareShare Regional Centres that have freezer capacity.

In the first four months since the new process was implemented, FareShare has received enough surplus food to make over 17,000 meals for vulnerable people.

CDG have reported that working with FareShare has really engaged their employees, who are pleased to know that food which would otherwise go to waste, will benefit those who need it most in their communities.

Simon Galkoff, Group Procurement Director at Casual Dining Group says: “We are delighted to be working so closely with FareShare on this brilliant initiative. It’s an important opportunity to do the right thing and to engage our restaurant teams in a great cause; colleagues at La Tasca have already volunteered at FareShare London for a team-building day to see how their food is used, and more teams are looking to follow suit.

“This initiative is an important part of our desire to build a strong and lasting reputation as a good corporate citizen, and to be known as a business that leads on important issues such as this. As an industry we need to do more on waste reduction – if we can do it whilst doing good, then all the better.” 

Mark Varney, Director of Network Development at FareShare says: “Casual Dining Group set a great example to their peers in food service and hospitality, and have really driven this project to ensure that their surplus food no longer goes to waste.

 “The process put in place is cost neutral, meaning it costs their business no more to do the right thing with their surplus food than it previously did to dispose of it. CDG were front-foot in identifying an opportunity and contacting FareShare, and we would encourage other restaurant and pub groups to follow their lead.”

OTHER FOOD PARTNER CASE STUDIES

FareShare Food Partner CDG

Get in touch

If you’re a company with surplus food contact our Food Team to find out more.

T: 020 7064 8911
E: [email protected]

“We are delighted to be working so closely with FareShare on this brilliant initiative. It’s an important opportunity to do the right thing and to engage our restaurant teams in a great cause; colleagues at La Tasca have already volunteered at FareShare London for a team-building day to see how their food is used, and more teams are looking to follow suit.”

Simon Galkoff, Group Procurement Director at Casual Dining Group

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