Are you a hospitality business that’s keen to cut food waste, but unsure where to start?

The scale of food waste is staggering. The equivalent of one in every six meals served by settings in Scotland is thrown away, costing the Scottish hospitality industry a whopping £10,000 per venue per year.

Join Zero Waster Scotland on Tuesday 10 October to hear from Gerry Boyle, Hospitality Partner at Zero Waste Scotland, who will outline a newly launched four-week challenge to help you measure your current food waste, and develop an action plan to make reductions and grow profits.

During the webinar we will cover:
The impact of food waste on the food service sector and the environment
Financial benefits of food waste reduction
Tools and interventions to reduce waste
Additional support available from Zero Waste Scotland
Tackling food waste is one of the easiest things we can all do for the environment…when we know how.