La Locanda Reduces Food Waste by 85 Percent in Gisburn Initiative

Hey, listen to this cool story. La Locanda is a restaurant in Gisburn. It is on Main Street. They went gas-free and now save £3,000 yearly. That amount is only on their energy bill!

This restaurant has served folks for over 20 years. They now use sustainable stuff for everything. The owners are Cinzia and Maurizio Bocchi. They want other businesses to copy them. Maurizio Bocchi is the head chef and also owns the place.

He says sustainability is their lifestyle and they want to help the planet a ton. They love Italian food, too! La Locanda gets most stuff from Lancashire; it’s over 80 percent local.

They use sustainable methods everywhere. They also prove tradition and care can mix. This place has a “zero miles” thing going. They get most ingredients nearby.

This cuts down on delivery pollution from trucks. Smart serving sizes help reduce waste. They reuse extra food whenever possible. The restaurant cuts food waste way down, by 85%.

They work with ReFood, a cool organization. ReFood recycles oil and waste food, which turns into clean power. The Bocchis worked with a project at UCLan. It is called Making Carbon Work (MaCaW).

MaCaW helps cut down on CO2 pollution there. They put in new kitchen gadgets. This makes them nearly gas-free now. Rosebud supports La Locanda’s work a lot.

Rosebud is part of the county’s business help. Their heat comes from a special boiler, burning eco-friendly wood pellets. They air dry everything: cloths, uniforms, and such. That saves a lot of power.

They save about £3,000 yearly. Ninety-two percent of their power is clean. Lastly, waste shrank by 99 percent. They had zero waste weeks in 2024!