Reducing Food Waste
To help you find information relevant to your needs this page lists our supporting resources by the following topics.
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Getting started
- Information sheet - Want to cut the cost of food waste?
- A step-by-step approach to help reduce food waste
- Reducing food waste: Getting started
- Taking action on food waste: the business case
- Reducing food waste: resources for chefs and support staff - Downloadable Getting Started pack
- Online Getting Started pages
- How to take action on waste:
- Education
- Healthcare
- Hotels
- Leisure
- Pubs
- Quick Service Restaurants
- Restaurants
- Services
- Staff catering
Measurement and monitoring
- Measuring and reporting food waste in hospitality and food service
- Your Business is Food; don't throw it away!
- Tracking sheets
- Food Waste Tracking Sheet
- Recycling Tracking Sheet
- Waste measurement sheet
- Measurement sheet templates for reducing food waste in the
healthcare sector - Case studies
- City Hotel Derry & RiverRidge Recycling: Working together
towards zero waste,
- Crieff Hydro: Large buffet savings
- Eden Caterers aims for zero waste to landfill
- Elior: Food waste monitoring triggers improved performance
- Greene King drives down food costs in pub chain
- Sodexo smart and manual monitoring case study
- Strathmore Hotels saves 18% of food costs
- Strattons: small hotel makes big savings
- Swansea University: Reducing food waste
- The Dragon Hotel - Making food and packaging waste reduction work
- Unilever Food Solutions: United Against Waste toolkit
Purchasing ingredients
- Menu planning for preventing food waste
- Checklists
- Checklist for reducing food waste and recycling
- Stock Control Sheet - Case studies
- Crieff Hydro: Large buffet savings
- Eden Caterers aims for zero waste to landfill
- Elior: Food waste monitoring triggers improved performance
- Greene King drives down food costs in pub chain
- Strathmore Hotels saves 18% of food costs
- Strattons: Small hotel makes big savings
- The Dragon Hotel: Making food and packaging waste reduction work
- Swansea University: Reducing food waste
- Unilever Food Solutions: United Against Waste toolkit
Food storage
- Understanding legislation and food waste prevention
- Myth buster (poster)
- Guide for managers
- Full matrix of relevant food safety legislation and waste prevention actions - - Myth buster (poster) for Northern Ireland
- Guide for managers in Northern Ireland
- Full matrix of relevant food safety legislation in Northern Ireland and waste prevention actions - Resource Efficient Innovations Database (REID)
- Checklists
- Stock Control Sheet
- Checklist for reducing food waste and recycling
Preparing food
- Checklist for reducing food waste and recycling
- Chef Masterclasses: Meat, Vegetables, Fish, Trailer
- Case studies
- Crieff Hydro: Large buffet savings
- Greene King drives down food costs in pub chain
- Strathmore Hotels saves 18% of food costs
- Swansea University: Reducing food waste
- The Dragon Hotel: Making food and packaging waste reduction work - Better management of fats, oils and greases in the catering sector
Portioning and plate waste
- Checklist for reducing food waste and recycling
- Love Food Hate Waste Research: Less food waste saves money
- Resource pack for Hospitality and Food service sector: Engaging with
consumers to help reduce plate waste
- Understanding out of home consumer food waste report
- Barriers and opportunities for out of home food waste appendices:
- Hotels
- Leisure venue
- Pubs
- QSR
- Restaurants
- Staff restaurants
- Scotland
- Wales
- England
- Videos
- Food Waste Eating Out
- Food Waste Eating Out (extended version) - Wasting less food from banqueting, meetings and events
- Case studies
- Crieff Hydro: Large buffet savings
- Greene King drives down food costs in pub chain
- Greene King: Menu options and portion sizes
- Strathmore Hotels saves 18% of food costs
- Swansea University: Reducing food waste
- The Dragon Hotel: Making food and packaging waste reduction work
Recycling
- Food waste recycling for your business
- Getting started
- How to make the business case
- Can I save money?
- Why recycle food?
- Calculator tool
- Who to involve
- Questions to ask a collector
- What to ask a waste contractor when contracting waste and
- Making it work
- Food recycling poster: What can I put in the food waste bin?
- Food waste bin signage
- Resources: Volume to weight calculator
- Small quantities and joint collections
- Staff Briefing Note: introducing a new food waste recycling scheme
to your staff
- Fitting food waste bins into your workspace - Case studies:
- Café ODE: Business reputation
- Fishy Fishy restaurant: Keeping things simple
- Friska: Finding an affordable collection
- Infinity Foods Café: Limited space
- Le Manoir Aux Quat'Saisons: Michelin star kitchen
- Pho Restaurant: Wet food waste
- Red Lion Hotel:Saving money
- The Table: Reducing food waste - Recycle Now
- Recycling posters
- Guidance into the on-site treatment of organic waste
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