{"id":16962,"date":"2020-10-28T14:06:00","date_gmt":"2020-10-28T03:06:00","guid":{"rendered":"https:\/\/edgeenvironment.com\/?p=16962"},"modified":"2021-01-18T14:56:08","modified_gmt":"2021-01-18T03:56:08","slug":"tackling-food-waste-in-the-hospitality-sector","status":"publish","type":"post","link":"https:\/\/edgeenvironment.com\/us\/2020\/10\/28\/tackling-food-waste-in-the-hospitality-sector\/","title":{"rendered":"Tackling food waste in the hospitality sector"},"content":{"rendered":"\n

You may have recently seen Edge Environment\u2019s Head of Sustainability Strategy, Max Van Biene\u2019s TedEx Talk<\/a> around how dramatically COVID-19 has changed our household food consumption habits. The impacts of the pandemic on Sydney\u2019s hospitality industry have been similarly seismic. Customers numbers are down, eating habits have changed, and food safety requirements have strengthened.<\/p>\n\n\n\n

\"\"
Photo: Joshua Hoehe <\/a>from Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Times of change are also great opportunities to embed new and better behaviours. That\u2019s why, in collaboration with Better Sydney and The City of Sydney, we\u2019ve developed two free, easy to use, online learning modules . They are designed to provide businesses with the practical skills, knowledge and tools to tackle the issue of food waste. The hospitality sector has had a rough ride, but there\u2019s a sense that we\u2019re faced with a moment in time where we can help businesses build back better. In doing so, they can save money, reduce waste and create a new sustainability proposition for customers.<\/p>\n\n\n\n

As part of the Love Food Sydney program, these online learning modules<\/a> are a great place to start for restaurant owners, managers, head chefs or baristas.<\/p>\n\n\n\n

\"\"
Photo: Caroline Attwood<\/a>, Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n\n