Add a Little Extra?
Reducing Food Waste
What have we done so far?
- We use every bit of the cocoa bean. Cocoa shells left from making chocolate go into distilling gin and more. At our Boucan hotel in Saint Lucia, we use the tangy cocoa pulp in cocktails.
- Visually imperfect chocolates aren’t thrown away – they can be enjoyed in our Ugly But Good factory bags.
- We now have almost zero milk waste in our cafés. We’ve developed a new steaming method for making hot chocolate to prevent milk waste. The standard method used by many cafés wastes around 5–10% of the milk, which then just gets thrown away. Hot chocolate drinks account for 65% of our café sales and we’re now saving litres of milk a year.