Full list of supporting resources for the Hospitality and Food Service sector
Click on a heading to go to the topic:
- Starting off
- Food waste reduction
- Packaging
- Recycling
- Staff engagement
- Case studies
- Videos
- Guides
- Tools to help you find ways to cut waste
- Hospitality and Food Service Agreement
- Research reports
- Love Food Hate Waste
- Facilities management
- Food and drink supply chain
- Water
- Energy
- Wasting less food from banquets, meetings and events
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Starting off
- Information sheet - Want to cut the cost of food waste?
- A step-by-step approach to help reduce food waste
- Downloadable Getting Started pack
- Online Getting Started pages
- Reducing food waste: Getting started
- Taking action on food waste: the business case
- Reducing food waste: resources for chefs and support staff - How to take action on waste:
- Education
- Healthcare
- Hotels
- Leisure
- Pubs
- Quick Service Restaurants
- Restaurants
- Services
- Staff catering
Food waste reduction
- Guidance and tools to help you reduce food waste are listed under our Reducing Food Waste page and include resources for:
- Getting started
- Measurement and monitoring
- Purchasing ingredients
- Food storage
- Preparing food
- Portioning and plate waste
- Recycling
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
recycling services
- 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
- Waste review guidance - 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
- Welcome Break case study - Recycle Now
- Recycling glass in the hospitality sector
- Business recycling resources
- Recycling posters
- Guidance into the on-site treatment of organic waste
- On-site treatment of organic waste guidance
- On-site treatment of organic waste decision tree tool
- Recycling Tracking Sheet - Corrugated packaging optimisation in the hospitality and food service supply chain
Staff engagement
- Food waste bin signage
- Food recycling poster: What can I put in the food waste bin?
- Workforce Partnerships for Resource Efficiency
- Prezi interactive introduction to take action on food waste
- Guide to Getting Started
- Reducing food waste: Getting started
- Taking action on food waste: the business case
- Reducing food waste: resources for chefs and support staff
Case studies
- Andras Hotel: Food waste prevention
- Bidvest 3663 and Brakes: Corrugated packaging optimisation in the hospitality and food service supply chain
- Brakes Group: Preventing waste in food service operations
- Café ODE: Business reputation
- City Hotel Derry & RiverRidge Recycling: Working together towards zero waste
- City Hotel Derry: Food waste prevention
- Compass Group: Reducing the environmental impact of Front of House packaging
- Crieff Hydro: Large buffet savings
- Dartington primary school case study
- Eden Caterers aims for zero waste to landfill
- Elior: Food waste monitoring triggers improved performance
- Eriska hotel case study
- Fishy Fishy restaurant: Keeping things simple
- Friska: Finding an affordable collection
- Greene King drives down food costs in pub chain
- Greene King: Menu options and portion sizes
- Her Majesty's prisons case study
- Housing 21 case study
- Infinity Foods Café: Limited space
- Le Manoir Aux Quat'Saisons: Michelin star kitchen
- Millets farm case study
- Pho Restaurant: Wet food waste
- Red Lion Hotel: Saving money
- Sodexo smart and manual monitoring case study
- Spirit Waste 2013 (video)
- Stanstead Airport: Airport recycling rates soar with terminal food waste collection
- 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
- The Table: Reducing food waste
- The Oracle Shopping Centre: Cost-effective food waste scheme adds value to materials
- Unilever Food Solutions: United Against Waste toolkit
- University of Bradford case study
- University of Southampton case study
- Wasting less food from banquets, meetings and events
- Welcome Break case study
- Welsh businesses show the power of working together to deliver savings
Videos
- Chef Masterclasses: Meat, Vegetables, Fish, Trailer
- Screencasts
- Menu planning for preventing food waste
- Screencasts for hospital caterers: Introduction | Measuring food waste |
Opportunities in the ward | Opportunities in the kitchen
- Summary slide deck of the hospital caterers screencasts
- Screencasts for Environmental Health Practitioners:
Introduction | Food waste – the savings potential | Good practice |
Putting it into practice
- Screencasts for Environmental Health Practitioners in Northern Ireland:
Introduction | Food waste – the savings potential | Good practice |
Putting it into practice - Brakes Group: Preventing waste in food service operations (webinar)
- Love Food Hate Waste videos
- Food Waste Eating Out
- Food Waste Eating Out (extended version) - WRAP Youtube - Hospitality and Food Service playlist videos
Guides
- Food waste measurement and reporting guidelines
- Workforce Partnerships for Resource Efficiency
- Resource pack for Hospitality and Food service sector: Engaging with consumers to help reduce plate waste
- Benefits of Water Metering and Monitoring for the Food & Drink and Hospitality & Food Service Sectors
- Better management of fats, oils and greases in the catering sector
- Commercial food waste collection and NHS food waste collection
- Waste review guidance
- Wasting less food from banquets, meetings and events
Tools to help you find ways to cut waste
- Guidance and tools to help you reduce food waste are listed under our Reducing Food Waste page and include resources for:
- Getting started
- Measurement and monitoring
- Purchasing ingredients
- Food storage
- Preparing food
- Portioning and plate waste
- Recycling - Hospitality and Food Service Info-Finder
- Business Resource Efficiency Hub
- Resource Efficient Innovations Database (REID)
Hospitality and Food Service Agreement
- The Hospitality and Food Service Agreement
- The Hospitality and Food Service Agreement: Making progress, making a difference
- Gallery of:
- Supporters
- Signatories - Quotes from:
- HaFSA founding signatories
- HaFSA founding supporters
Research reports
- The Hospitality and Food Service Agreement: Taking Action on Waste (final report)
- The Hospitality and Food Service Agreement: progress 2 years on
- Food Futures
- The Hospitality and Food Service Agreement progress
- Overview of waste in the hospitality and food service sector
- The true cost of waste in hospitality and food service
- Waste in the hospitality and food service sector - full technical report
- Where food waste arises within the UK hospitality and food service sector: spoilage, preparation and plate waste
- Resource pack for Hospitality and Food service sector: Engaging with consumers to help reduce plate waste
- Pubs, clubs, and licensed premises: Study of waste arising and potential for recycling
- Infographic: food waste in the hospitality and food service sector
Love Food Hate Waste
- 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)
- Good to Go Pilot
Facilities management
- Facilities Management Procurement Toolkit
- Catering and food services
- Information for clients
- Information for service providers
- Waste management services
- Information for clients - Mobile Asset Management
- Key Performance Indicator information sheet - Heathcare
- Case studies
- British Library: Opens new page on waste reduction
- Elior: Food waste monitoring triggers improved performance
- Elior & Bovington MOD: Review dishes up savings
- Millennium Stadium: Tackling waste
- Natural History Museum: Catering for improvement
- Oxfam: Food waste makes business sense
- RNLI: Makes waves with lifejacket recycling scheme
- Stanstead Airport: Airport recycling rates soar with terminal food waste collection
- The Oracle Shopping Centre: Cost-effective food waste scheme adds value to materials
- Welsh Government: Leading on resource efficiency
Energy
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