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Circular Economy Toolkits for Hospitality

Practical resources to help your hospitality business reduce waste, cut costs, and operate more sustainably.

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Every venue manages waste, food, packaging and procurement every day. These toolkits help hospitality businesses make smarter choices that save money, reduce waste and keep operations running smoothly.

Designed for owners, managers and chefs, the toolkits provide simple guidance you can use at your own pace. They cover how to set up better waste systems, reduce food waste, manage organics recycling, cut down on single-use packaging, work with suppliers and understand which sustainability certifications to look for.

Use them as a guide to test ideas, improve everyday systems and build better circular economy habits over time. Start with the area creating the most pressure for your business, then come back as you explore new ways to reduce costs, reduce inbound waste and create more value from the products and materials you use.

Download the Toolkits

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TOOLKIT 1 - WASTE MANAGEMENT

  1. What is the toolkit about: Waste costs your business twice: once when you buy an item and again when you throw it away. Better bin systems, clear signage and good staff habits can reduce landfill waste and keep your venue running smoothly. Placing organics bins near prep and dishwashing areas helps capture food waste where it happens.
  2. What you will learn: How to set up waste areas, improve recycling, reduce contamination and make waste separation part of everyday service.

📎 Download Toolkit 1: Waste Management

TOOLKIT 2 - FOOD WASTE

  1. What is the toolkit about: Food waste is value loss for your business. Smarter menu planning, better stock management and organics recycling can help reduce prep, plate and spoilage waste while improving the value of every ingredient. Flexible menus and creative ingredient use can prevent good food from ending up in the bin.
  2. What you will learn: How to reduce food waste through flexible menu design, stock rotation, spoilage prevention, portion management and organics recycling systems.

📎 Download Toolkit 2: Food Waste

TOOLKIT 3 - PACKAGING

  1. What is the toolkit about: Packaging protects products, but it can also create unnecessary waste, clutter and disposal costs for your business. Reviewing the packaging entering your venue and working with suppliers on recyclable or reusable alternatives can help reduce inbound waste and improve efficiency. Reusable milk crates and coffee containers are examples of how small packaging changes can reduce waste over time.
  2. What you will learn: How to identify single-use packaging in your supply chain, work with suppliers on better packaging options and trial recyclable or reusable packaging systems in your venue.

📎 Download Toolkit 3: Packaging

TOOLKIT 4 - PROCUREMENT

  1. What is the toolkit about: Sustainable procurement is about buying smarter and creating better value for your business, customers and the environment. Choosing local seasonal produce, certified suppliers and recycled or second-hand products can help reduce waste, support local economies and strengthen supply chain relationships.
  2. What you will learn: How to understand sustainability certifications, work with suppliers on better sourcing practices and use procurement decisions to reduce waste, support ethical supply chains and improve long-term business value.

📎 Download Toolkit 4: Procurement