

Assessing food waste generation from the hospitality catering services at the London office.
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Mapping the catering service process and identifying areas of high food waste generation.
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Collating and analysing food wastage data from the areas of high food waste.
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Data and recommendations were documented into reports and an action plan development.
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A presentation on the overall project and recommendations was given to key stakeholders from across the business.
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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.
