The Kai Keepers pilot wasn’t just about measuring outcomes. It was about understanding what makes behaviour change stick in a fast-paced, high-pressure industry. The lessons from two and a half years of working alongside hospitality operators point to a clear path forward.
Interventions to create change
The most effective interventions trialed in the Kai Keepers pilot programme were those that fitted naturally into existing workflows. Adjusting a portion size or repurposing prep scraps into a daily special required minimal disruption and delivered strong, consistent results. Interventions that relied heavily on staff initiative — like the upsell competition — were effective but needed more support and clearer tools to sustain momentum.
Messaging also mattered enormously. Framing changes around quality, ingredient care, and customer experience was motivating for staff, rather than presenting waste reduction as a compliance task. When teams understood that reducing waste was good for the business, good for the customer, and something to take pride in, buy-in came quickly.
Support throughout the trials was critical. The programme benefited from on-the-ground coaching by experienced hospitality professionals — not just emails and templates, but real relationships and credible industry knowledge.
Participants had their say
Feedback from operators was overwhelmingly positive. Many noted that the programme gave them new visibility into practices they had previously taken for granted — how much prep was being discarded, what portion sizes were generating returns, which cabinet items were quietly spoiling. Several made permanent operational changes as a result, including reducing default portion sizes for sides, shifting complimentary items to paid add-ons, and tightening stock rotation.
One participant summed it up simply: the programme had a lasting ripple effect on their business and brought their team together around a shared goal.
What needs to happen next
The Kai Keepers pilot demonstrated proof of concept. But to achieve meaningful, sector-wide change, the findings need to be scaled. The findings report from the programme recommends that future programmes offer flexible intervention options tailored to different venue types, embed waste tracking into everyday routines rather than treating it as a separate task, and create structured opportunities for peer learning — so venues can share recipes, upsell strategies, and practical tips with one another.
The Kai Keepers pilot showed that reducing food waste in hospitality is not only achievable — it’s welcomed by the people doing the work. With the right tools, the right support, and the right framing, the industry is well placed to lead.
Keen to know what we are trying to achieve with Kai Keepers? Find out more here.
Find out more about he Restaurant Association, and Edge Impact.