Supporting resources for the Hospitality and Food Service sector

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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

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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 

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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 

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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

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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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