Catering & Food services

A wide variety of catering services exist, from simple vending of drinks and snacks to full kitchen and restaurant activities. 

Resource intensive processes within catering services include:
  • food waste (pre-preparation, pre-service and post-service);
  • non-food waste (e.g. food packaging and service products);
  • refrigeration / freezing;
  • heating / cooking;
  • ventilation; and
  • water-using fittings and appliances.
Food waste and other non-food wastes are typically significant and directly controllable impacts of catering services. There are strong links between catering activities and utilities (energy and water) and waste management services and it is important that the approach taken to specification and management of these services is co-ordinated.
 
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