Pubs and restaurants in Glasgow have teamed up to tackle food waste.
35 hospitality venues are taking part in the month-long showcase of planet-friendly dishes and dining.
‘Plate up for Glasgow’ has been timed to cover the COP26 climate talks next month (October 12 to November 12).
Diners can look forward to sampling a range of sustainable Food Hero dishes and drinks created by some of the city’s best chefs.
Ahead of the official launch date, the team behind the hospitality-led initiative has unveiled the venues taking part.
And bookings are being invited from today (Tuesday 5 October).
The venues in the West End include Eusebi's, Ziques, The Gannet, Ka Pao and the Hug and Pint.
All dishes are designed to showcase at least one of four food waste reduction techniques.
These are: rethinking existing menu items; showcasing food preservation techniques; using unfashionable cuts of meat?and?or?creating a dish from surplus?or?donated food.?
Rebecca Ricketts, Campaign Lead for Plate up for Glasgow, said: “Food waste currently costs the Scottish hospitality industry approximately £212 million annually and is recognised to be a bigger cause of climate change than plastics.
“Through Plate up for Glasgow we hope to bring the industry together, giving them a better chance of rebuilding post the pandemic whilst learning collaboratively how to become sustainable and profitable for the future.“
Alison McRae, senior director at Glasgow Chamber of Commerce, said: “As lead partner of Plate up for Glasgow, Glasgow Chamber of Commerce is proud to see how the hospitality businesses have come together to tackle the issue of food waste.
“By embracing innovative ways of repurposing food that is usually thrown out, our city’s inventive food service sector is playing a critical role in influencing positive and long-term behavioural change, whilst delivering practical and tangible ways to achieve net zero and strengthen the local economy.”
Dishes and drinks available to order as part of the Plate up for Glasgow initiative include, ‘the “humble” cauliflower with almond pesto and Mossgiel ricotta from Eusebi Restaurant and Deli.
It uses the whole cauliflower from its leaf right through to its core.
“By embracing innovative ways of repurposing food that is usually thrown out, our city’s inventive food service sector is playing a critical role in influencing positive and long-term behavioural change, whilst delivering practical and tangible ways to achieve net zero and strengthen the local economy”
Another dish is pig head croquettes with fried egg, capers and anchovies from The Duke’s Umbrella.
Spare Parts – a zero-waste beer by Drygate - is brewed using surplus ‘waste’ bread which acts as an aid to fermentation.
Craig Martin, chair and head of HR Operations, Experience Glasgow: “Glasgow is stepping up in our efforts to put sustainability on the menu in many of the city’s most loved venues.
“Small changes can make a difference and go a long way towards reducing your carbon footprint.
“We’re very proud to support original projects like Plate up for Glasgow and we hope this pilot inspires the city and businesses to continue to innovate around sustainability.”
‘Plate up for Glasgow’ is being piloted by Glasgow Chamber of Commerce through its Circular Glasgow initiative and funded by Experience Glasgow Food and Drink Regional Group.
Eusebi Restaurant and Deli is the campaign's lead hospitality partner.