Waste Wise Catering Toolkit

The toolkit helps catering organisations integrate the three Rs - reduce, reuse, recycle -- into everyday business practices. The toolkit is for:

• catering managers
• supervisors
• chefs 
• anyone responsible for the implementation of work practices and staff training.

Use the links at the bottom of the page to download the Complete Toolkit or select a specific section. Each section is briefly described below.

Waste in catering

Understand 'waste' and the benefits of reducing waste. This section addresses questions such as:

• Why reduce waste?
• What is 'waste'?
• What is being thrown away in catering outlets? 
• Where is waste produced within a catering facility?

Tips to get you started

Encourage management and staff to identify the main flows of waste. This section includes:

• tools for identifying waste flows 
• ideas on how to reduce, reuse and recycle
• pointers to other relevant sections within the toolkit for additional information and resources.

Taking action

Develop an action plan and keep staff motivated to carry it out. This section contains a series of activity tasks broken down into small steps to help you keep staff motivated as they work through the issues. Your action plan will guide and motivate you to address some of the longer term waste reduction practices.

Frequently asked questions

Resolve problems as they arise. Answers to common questions that will help you and your staff to gain a further understanding of how to implement waste reduction programs across your facility/kitchen/bar/event.

The information contained in the Frequently Asked Questions provides background material for Toolbox Talks. It will help you answer any questions that staff may raise.

Toolbox talks

Present short, simple communications to front-line staff to raise awareness. Toolbox Talks help you:

• raise staff awareness of waste
• provide staff with information on being Waste Wise 
• explain how staff can actively participate to minimise their waste impacts within the workplace

Facts and stats

Include interesting and thought provoking bite-size facts in your internal communications and presentations. Use them as a tool to

• capture attention 
• explain the impact that small actions in the workplace can have on both your business and their environment.

The G Spot - good green stories

Inspire yourself and your staff with illustrations of real businesses successfully reducing, reusing and recycling. These case studies highlight the trials and triumphs of catering businesses that have become Waste Wise. The same principles can be applied to any business of any size.

Resources

Find relevant websites, fact sheets and further information.