Every venue makes decisions about food, packaging, purchasing and waste each day. A new set of toolkits help hospitality businesses make smarter choices that save money, reduce waste and keep operations running smoothly.
The four Circular Economy Toolkits for Hospitality were developed by our Kai Keepers partner, Edge Impact, in collaboration with Restaurant & Catering Australia. They’re designed for owners, managers and chefs, with practical ideas you can explore at your own pace.
We’re especially excited to have Kai Keepers featured as a case study in the Food Waste toolkit. It shares approaches tested by participating cafés and restaurants in Aotearoa, including adjusting portions, making new dishes from preparation offcuts, using stock at risk of spoiling, and redirecting unsold food to staff.
The toolkits cover four areas:
- Waste management: improving bin systems, recycling and the way waste is separated during service.
- Food waste: reducing preparation, plate and spoilage waste and making more of every ingredient.
- Packaging: looking at what comes into your venue and exploring alternatives with suppliers.
- Procurement: using purchasing decisions to reduce waste and create better value.
Take a look. You don’t need to tackle everything at once. Start with the area creating the most waste or cost pressure in your business, and choose one idea to try with your team.
These resources were developed for an Australian audience, so check which waste and recycling services are available locally before changing your collection systems.