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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.

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

  • Data and recommendations were documented into reports and an action plan development.

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

  • 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.

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