Are you looking to reduce your wasted food by 50% by 2030? The Champion’s Guide is a great place to get started! It breaks the journey down into four phases: 1. Building out a task force 2. Setting a baseline 3. Planning reduction tactics 4. Measuring for success The guide highlights key resources found on HotelKitchen.org and provides tips on how to make a lasting change.

In hospitality and food service, staff huddles play a crucial role in running a smooth ship. Recent studies show that ~74% of employees find their jobs more fulfilling when they can make a positive impact on environmental and social environmental issues. These cards offer bite-sized talking points and activity ideas. Use them to define your food philosophy, explore upskilling, set goals, and more! To get started on using the huddle cards: – Work with leadership to determine the top 3 topics to introduce. – Select a timeframe to introduce selected topics. *Please note that these resources are free to be adapted to your brand’s design guidelines.  

Our Communicating Food Waste Toolkit was developed in collaboration with marketing experts to highlight strategies such message placement, using emotion to earn engagement, and encouragement using positive messages to engage guests on your food waste reduction efforts. In 2023, we added a section focused on engaging and connecting with staff. Research shows that employees are 16% more productive at companies that prioritize sustainability and have green practices in place. You will find key strategies to gain staff support for the mission, including: 1. Recognizing staff’s busy schedules. 2. Appealing to professional pride. 3. Fostering a sense of empowerment! These posters are free to use and can be customized to fit your brand’s design guidelines. Collaborate with your communications team to make these your own!