Tip of the day
Too good to waste
For every meal eaten in a UK restaurant, nearly half a kilo of food is wasted - through preparation, spoilage and leftovers. As a diner, you can help reduce this. Ask to take your leftovers home - don't be shy, chefs will take it as a compliment. Or think about portion size - order a couple of starters instead of a main course. Live in London? Support the Sustainable Restaurant Association's 'Too Good to Waste' campaign.
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