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  • 14 artists come together with Too Good To Go to mark World Environment Day at St Pancras Brasserie by Searcys

    4 June 2021


    Too Good To Go

    This World Environment Day (5th June), Searcys is delighted to be able to assist our partner, a surplus food app, Too Good To Go, to promote the works of 14 up-and-coming artists from across Europe to inspire the food waste fight at home.

    The prints are available to view over the World Environment Day weekend from Friday 5 June to Sunday 7 June at St Pancras Brasserie By Searcys – the stunning art-deco Brasserie set in the historic St Pancras International.

    Priced at £11 each, the prints are also available to purchase at with all profits donated to the UN World Food Programme.

    In the UK, Too Good To Go has collaborated with trailblazing Liverpool based illustrator, Rosa Kusabbi, on an exclusive print showcasing her own inspiring interpretation of food waste. Known for her bold designs, Rosa’s passion for using art to connect and inspire her audiences makes her a perfect partner for this project.

    With 70% of all food waste happening at home in the UK (source), her work is a great addition to an interior space that wants to do good, as well as look good, and provides a refreshingly unique and stylish reminder to value our food and our planet.

    Alongside Rosa’s creation, there are 13 other prints available, designed by more exciting artists from across Europe including Danish creative duo, Supermercat; SEEYOUSIOE from Amsterdam; and rising French illustrator Lorraine Sorlet.

    To embody the cause, all of the designs will be printed on Crush paper, made from 15% agro-industrial by-products instead of tree cellulose. This includes residues of citrus fruits, grapes, cherries, lavender, corn, olives, coffee, kiwi fruits, hazelnuts and almonds.

    Too Good To Go Co-Founder Jamie Crummie explained the inspiration, “Reducing food waste is considered the number one solution to climate change and yet, a third of food goes to waste globally. And in Europe, the majority of this waste is happening right at home.

    “That’s why for World Environment Day we want to use the power of art to inspire everyone l to make that extra effort at home to reduce food waste. The artists we’re working with are all incredibly talented and have used their creative skills to spread an amazing message: that together, by saving food every day, we can keep making a real difference to the future of our planet.”

    Managing Director of Searcys, Paul Jackson comments, “Here at Searcys, we are great supporters of Too Good to Go, with venues including Exbury Gardens and Blenheim Palace already involved, and plans to expand across our estate. We are delighted to be able to help and showcase the posters in our beautiful Brasserie at the iconic London station. Sustainability is at the heart of Searcys ethos; we are proud to hold three-star Food Made Good accreditation by the Sustainable Restaurant Association and are striving to build on our drive to lower waste and deliver sustainable catering.”


    Too Good To Go has a simple mission: to make sure all food gets eaten, not wasted.

    In 2016, a group of entrepreneurs witnessed restaurant staff throwing away fresh food. The food’s only problem? It hadn’t sold in time, and no one was around to take it off the restaurant’s hands. The group pioneered a seamless solution: an app that lists businesses’ unsold food so local diners can find, buy and enjoy it.

    Now, thousands of Magic Bags are rescued from businesses such as supermarkets, restaurants, and bakeries every day. The success of the app powers Too Good To Go’s wider efforts to drive a food waste movement, working with schools, industries and governments to build a planet-friendly food system.

    Too Good To Go by numbers:

    15 countries

    75 million meals saved globally

    38 million app installs globally

    94,000 partner stores globally

    2020 became a registered B-Corp



    Today, Searcys parent company WSH has signed a landmark pledge, committing to the Business Ambition for 1.5°C which will see them join the UN Race to Zero, setting a science-based net-zero target and making a critical contribution to limiting the impacts of climate change. Spearheading WSH’s focus on sustainability is Mike Hanson, Director of Sustainable Business across WSH.  Mike will be leading the business’ commitment to setting science-based targets in line with the Paris Agreement to reach global net-zero global emissions by 2050 in order to limit global warming to 1.5°C.

    Mike Hanson said: “In the year of COP26, and on World Environment Day, our commitment to setting a Science-Based Target is an important milestone. I am also delighted to announce that we have formally joined the Zero Carbon Forum, a collaborative programme across the hospitality industry, to deliver a roadmap to net-zero.  By working together as an industry our aim is to achieve net-zero faster and more effectively.”

    Passionate about building a more sustainable future, WSH achieved ISO 14001 certification for its environmental management system in 2007 at the same time as Carbon Neutral Company status, the business held this certification for 10 years before committing to 100% renewable electricity in 2018 alongside Carbon Neutral Fleet and Business Travel.  Their award-winning food waste management programme ‘Food Waste Costing the Earth’ has saved over 61,000 tonnes of CO2e since 2014.


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