Guides

IKEA cut food waste in half
How IKEA cut food waste in half globally
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The business case for food waste reduction
1. Insights from a post-covid world-1
Insights from a post Covid world of the hospitality & foodservice industry - Part one: Looking back
2. Insights from a post-covid world_pt.2-1
Insights from a post Covid world of the hospitality & foodservice industry - Part Two: Looking Ahead
food waste Audit hospitality
How to conduct a Food Waste Audit
4. 7 Food and beverage trends-1
Seven Food & Beverage Trends in 2020
5. How will AI transform the hospitality industry
How will AI transform the hospitality industry?
3. The essential catering guide-1
The Essential Catering Guide to Food Waste Management
6. 6 Tips Hotel Kitchen
6 Tips to operate a more sustainable hotel kitchen
7. Make more profit
Make more profit from your kitchen - Three hotels in Asia show you how
8. Addressing food waste hospitality
Addressing food waste in the hospitality & foodservice sector - An overview of why and where food waste happens
9. Top 5 trends
Top 5 Trends To Impact Hospitality In 2019
10. Three hotels in the uae
How hotels in the Middle East are leading the fight against food waste
11. 14 Tips
14 Tips to Increase your Kitchen’s Profits
12. 12 Ways
12 ways to drastically cut your kitchen's costs
13. 4 Steps-1
4 steps to engage your team to reduce food waste
14. 6 Lessons
6 Lessons Learned From Working With Hundreds of Kitchens to Reduce Food Waste
15. 10 Misconceptions
How to outsmart your competition on food waste