The Sustainable Restaurant Association (SRA) is asking diners to think inside the box – the doggy box – as part of its major campaign to reduce restaurant food waste. Launching during LRF, Too Good to Waste will encourage diners to help restaurants cut the amount of food they throw out – on average the equivalent of three double- decker bus loads a day across London – by asking for doggy boxes to take home the food they’ve enjoyed but could not finish. The campaign is supported by chefs including Hugh Fearnley-Whittingstall and industry figures including Times critic Giles Coren.
A citywide celebration of eating out 1-15 October 2012
