Haymarket’s UK teams raise over £800 for their local charity partner, The Real Junk Food Project Twickenham
To mark Earth Day (22 April) and Stop Food Waste Day (30 April), Haymarket’s UK Environment Network hosted an inspiring lunchtime event at their Twickenham office, bringing colleagues together for a thought-provoking conversation on sustainability—paired with homemade vegan curries and a fundraising effort for a vital local cause.
The event featured guest speaker, Sally Beck, General Manager at the Royal Lancaster Hotel—one of London’s most environmentally conscious hospitality venues and a frequent host of Haymarket events. Sally shared practical insights into how the hotel is tackling food waste through innovative kitchen practices and redistribution strategies, offering employees real-world ideas to apply in their own lives and workplaces.

Adding to the experience, Payal Sood, Technology Director for Haymarket Business Media and Wonderly, generously prepared a selection of three vegan curries—chickpea, kidney bean and dahl—served with rice in eco-friendly, reusable containers. The meals were available to pre-order, with all proceeds going to Haymarket’s UK charity partner, The Real Junk Food Project Twickenham.


Thanks to the generous support of colleagues who attended, ordered food or made a donation, the event raised an impressive £800. These funds will help the charity continue its mission of combating food waste and food poverty by transforming surplus ingredients into nutritious meals for the community.
An additional big thanks to Sally Beck and the team at the Royal Lancaster Hotel (and for the surprise cakes!), to Payal Sood for the incredible homemade curries, and to the Environment Network for bringing it all together.
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Notes to editors
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