The latest collaborative project led by the University of Brighton uses a practical version of . Participating restaurants record their food waste during normal kitchen operations, work with the research team to identify patterns and then test tailored interventions before measuring again to see what difference they make.
Dr Kamila Walters, Dr Adam Jones and Dr Francisca Farache Aureliano Da Silva are leading the University of Brighton research team.
The project has so far engaged with eight venues about taking part, with two – Nostos and Black Mocha – completing the first stage of data collection and beginning to test tailored interventions.
Early findings suggest that food waste is not random. Repeated patterns are emerging around particular dishes, side dishes, preparation routines and storage and cooking processes.
The project is also looking beyond what happens inside the kitchen. Working with Recorra has highlighted the importance of separating food waste from other waste streams, both to improve understanding of what is being thrown away and to protect the value of recyclable materials. Food waste collected separately can also be treated through anaerobic digestion, supporting energy recovery and nutrient cycling.
Dr Kamila Walters said:鈥�“The aim is to turn research into practical action. By working directly with restaurants, we can understand the pressures and challenges of real kitchens and explore solutions that are realistic, affordable and capable of making a meaningful difference.”
The partnership reflects the University of Brighton’s commitment to working with local organisations to address real-world challenges. By combining research expertise with the experience of restaurant owners, chefs, local government and waste specialists, the project is building a picture of what food waste reduction can look like in independent hospitality businesses.
The research is now moving into its next phase, testing whether the tailored interventions reduce waste in practice and identifying which approaches could be useful to other restaurants.
The longer-term ambition is to share the learning widely through case studies, workshops, practical guidance and an updated Food Waste Reduction component for the . The project will also develop online resources that can help other independent restaurants measure their waste, identify recurring problems and test changes within their own kitchens.
Ty Lawrence-Lamarca, Recorra Associate Account Manager said: “At Recorra, we are determined to play our part in the fight against food waste. By providing data from our collections, we’re helping researchers at the University of Brighton to discover patterns across the city, building a clearer picture and helping to unearth smart ways to reduce and reuse food waste.”
Ivanka Majic, Restaurants Brighton said: “We are delighted to expand upon our work on sustainability in the hospitality sector with the University of Brighton. Research insights into food waste are vital in evidencing what is happening and identifying where improvements can be made. Together with Recorra, Brighton and Hove City Council and our proactive restaurant industry, we have a powerful collaboration focused on sharing best practice while protecting both our environment and our local economy.”
The project demonstrates how university research can work alongside local partners to move from identifying a problem to testing meaningful solutions, generating knowledge that can be applied not only by the participating restaurants, but across the wider hospitality sector.