A traditional Ribblesdale pub is improving its sustainability through a new partnership.

The Station Inn, established in 1879 and located near the Ribblehead Viaduct, has partnered with Keenan Recycling to tackle food waste and reduce costs.

Before the partnership, The Station Inn struggled with food waste disposal, facing high costs, storage issues, and environmental concerns.

The partnership has enabled the pub to divert food waste from landfills.

In the last year, Keenan Recycling saved 4.8 tonnes of CO2 for The Station Inn.

Working with partners Anaerobic Digestion, enough renewable energy was generated to fully charge 720 mobile phones, daily, for a year, according to Keenan Recycling.

Chef Joe Ineson said: "Partnering with Keenan Recycling has been a great decision.

"It has helped us reduce food waste, save money, and contribute to a greener future.”

The pub has identified areas for improvement within its menu offering, such as portion control and providing smaller plate options.

Efforts are also being made to source ingredients regionally and minimise single-use plastics.

Andrew Hall, general manager at The Station Inn, said: "We are happy to be associated with Keenan Recycling to build a greener England and reduce our carbon footprint by recycling our food waste."

The Station Inn says it is sharing its experiences with its neighbours, and encouraging them to adopt eco-friendly practices, too.