Assessing food waste generation from the hospitality catering services at the London office.

Mapping the catering service process and identifying areas of high food waste generation.

ON THE SIDE

TO FINISH

THE MAIN COURSE

TO START

Collating and analysing food wastage data from the areas of high food waste.

An internal communications strategy proposal was created for the company to use to formally launch strategies to reduce food waste in the office, coinciding with international Stop Food Waste Day.

Data and recommendations were documented into reports and an action plan developed.

 

A presentation on the overall project and recommendations was given to key stakeholders from across the business.

THE FOOD WASTE PROJECT

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