From 1 to 7 June, it is Zero Waste Week again. A great moment to think about everything we use, package and throw away every day. This also applies to the hospitality industry.

Whether you run a coffee bar, lunchroom, restaurant, food truck or catering business, reducing waste is often easier than you might think. Not by doing everything perfectly all at once, but by making smart choices that fit your business.

Think of reducing food waste, using reusable options, separating waste more effectively and choosing more sustainable packaging for take-away and delivery.

What is Zero Waste Week?

Zero Waste Week is a national week that puts extra focus on reducing waste, consuming more consciously and using raw materials more wisely. The goal is simple: to show that reducing waste is achievable in everyday life.

For consumers, this can mean using fewer disposable products, reusing items or doing groceries more consciously. There are also many opportunities for hospitality businesses.

The hospitality industry brings together many products every day: food, drinks, packaging, napkins, bags, cups and containers. That makes the sector an important place to make a difference.

Why is reducing waste important for hospitality businesses?

Reducing waste in the hospitality industry is good for the environment, but also for your business. Less waste often means lower costs, more efficient operations and a more conscious image towards your guests.

More and more guests are paying attention to sustainability. They appreciate it when a hospitality business shows that it thinks about packaging, food waste and reuse. Not through big promises, but through visible choices.

By choosing more sustainable packaging, reusable options and smart use of ingredients, you show that your business deals with waste consciously.

How can your hospitality business produce less waste?

Producing less waste starts with insight. Take a look at what ends up in the bin on an average day. Is it mainly food leftovers? Disposable cups? Plastic containers? Napkins? Or packaging material from suppliers?

Once you know where most of the waste comes from, you can make more targeted improvements.

A few practical steps:

• Order more efficiently to prevent food waste.
• Choose portion sizes that match your guests.
• Use more sustainable packaging for take-away.
• Encourage guests to bring their own cups or bags.
• Separate waste clearly behind the scenes and, where possible, for guests too.

You do not have to change everything at once. Start with the biggest waste stream and tackle it step by step.

How do you avoid food waste in hospitality?

Food waste is a major waste stream in many hospitality businesses. Fortunately, this is often an area where quick progress can be made.

For example, look at your stock management. Which products are often left over? Which ingredients are not fully used? And which dishes regularly come back half-finished?

Leftover ingredients can sometimes be used in surprisingly good ways. Think of soup made from leftover vegetables, croutons made from old bread or a daily special using ingredients that need to be used up.

Smaller portions, clear menu information and smarter purchasing also help reduce food waste. Less waste is good for the planet and for your margins.

How do you convince guests to use less waste?

Getting guests involved in your sustainable choices does not have to be complicated. Keep it positive, simple and visible.

For example, place a small sign at the counter:

“Brought your own cup? That makes us happy. And the bin too.”

Or communicate during Zero Waste Week through your menu, socials or newsletter:

“This week, we are taking extra steps towards less waste. We use more sustainable packaging and encourage reuse.”

Keep the message short and clear. Explain what you are doing and make it easy for guests to take part.

What can you do during the Zero Waste Week?

Zero Waste Week is the perfect moment to start one or more actions within your hospitality business.

Think of:

• A temporary discount for guests who bring their own cup.
• A switch to more sustainable take-away packaging.
• An internal waste check with your team.
• A social post showing how you reduce waste.
• A small reminder at the counter to encourage reuse.

Choose something that fits your business. That makes it much more likely that you will continue after this week.

How does TakeAware help hospitality establishments with waste management?

At TakeAware, we help hospitality entrepreneurs package more consciously. Our packaging is practical, attractive and suitable for everyday use in the hospitality industry.

From coffee cups and menu boxes to carrier bags, napkins and snack packaging, we are happy to help you find solutions that fit your business, your dishes and your guests.

Because sustainable packaging does not have to be complicated. It starts with knowing which alternatives are available and choosing what works for your situation.

Auteur: Manon Schram