Case Study 1: Leon Restaurants

Leon Restaurants is a UK-based fast-casual restaurant chain that offers healthy and sustainable food options. One of the company’s key menu planning strategies is to use locally sourced ingredients and reduce food waste. To accomplish this, Leon has developed relationships with local farmers and suppliers to ensure that its ingredients are fresh and sustainably sourced. The company also uses a par stock system to manage inventory levels and minimise waste. Leon’s menu is regularly updated to reflect seasonal ingredients and customer feedback.

In addition, Leon has implemented several initiatives to reduce waste and promote sustainability. For example, the company uses biodegradable packaging and utensils, and offers discounts to customers who bring their own reusable cups. Leon also donates surplus food to local charities and homeless shelters.