Supporting resources for the Hospitality and Food Service sector

Packaging

• Managing packaging
• Resource Efficient Innovations Database (REID)
• Case Study:  Corrugated packaging optimisation in the hospitality and food service supply chain
• Compass Group Case Study: Reducing the environmental impact of Front of House packaging

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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

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)  

Water 

• The Rippleffect: A step-by-step approach to reducing water use 
• Benefits of Water Metering and Monitoring for the Food & Drink and Hospitality & Food Service Sectors