The Bingham as a FoodSave case study


The Bingham is a London’s boutique hotel. The Bingham’s restaurant creates natural, modern British cuisine using the finest, locally sourced seasonal, sustainable ingredients. Already focused on keeping plate waste to an absolute minimum, the team used FoodSave to focus attention on where waste reduction could be made in the kitchen


The Bingham hotel achieved a reduction in food waste of 6.5 tonnes per year (including packaging), which represents 30%.

In financial terms, £109 was saved in food waste costs per week representing a saving of £7,581 annually. The largest savings came from reduced inventory waste representing 53% of saved weekly costs.


FoodSave is a project to help small and medium-sized food businesses in London reduce their food waste.

In collaboration with FoodWaste, the Bingham hotel firstly monitored its kitchen waste, involving the staff in identifying opportunities for waste reduction.

Then, identified solutions and tips provided by FoodSave included making bread in-house to control volumes, doing regular stock takes, monitoring fridges to reduce spoilage, or making food waste bins distinctive to encourage staff to segregate food waste.

Applying these actions, the Bingham achieved significant results in terms of food waste reduction and savings thanks to a focus on inventory waste.


  • Organisation: The Bingham
  • City: London
  • Type of provider: hotel
  • Circular principle: design out waste and pollution
  • Focus: Reduce
  • Keywords: #FoodSave #InventoryWaste


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