Leadership and Owners
- Fighting Food Waste in 16 Weeks: A Property Champion’s Guide
Get started today! - Hotel Waste Measurement Methodology
Separate, measure, and fill data gaps with this common industry method - Strategic Roadmap
How to set goals for your property - Food Waste Audit Guide
Includes a tracking table - Overcoming Common Challenges
Proven solutions to the most common challenges - Full Toolkit PDF
Operational Excellence
- Checklist
An overview of the main toolkit themes and top tactics for action - Back-of-House Posters
Hang in staff areas for visual reminders of best practices - Future of the Buffet
Designed with IDEO, 17 strategies to reduce waste during buffet service - Reduced Waste Menus, Guiding Principles and Sample
Design menus that waste less - Ingredient Yield Heat Map
Insight into what parts of produce are edible and recommendations to repurpose typically unused parts - Food Waste Bin Tracker (pdf)
Spreadsheet to measure your waste - Repurposing Guide (graphic)
For Meetings, Events, Sales, and Guest Engagement
- Toolkit for Communicating Food Waste to Guests
Guidance to design and launch a guest-facing campaign, including two free-to-use sample campaigns - Selling Reduced Waste Menus for Meetings & Events
Resources for event sales teams
- Customizable Food Philosophy Sign
- Customizable Sign for A La Carte Buffet Options
- Bag to Earth
Order customized compostable bags to collect in-room food waste
Research informing this toolkit and external resources
- Reconsidering the Food Journey in Hotels: Prevention and recovery actions
December 2016 research by Timothy de Waal Malefyt, Ph.D. - Food Waste Opinion Leaders Study
October 2016 research by Bellinson & Company - WRAP
Waste and Resources Action Programme (which operates as WRAP) research on hospitality food waste in the UK