Hospitality Steps Up: Pubs and Clubs Food Waste Reduction Project
Food waste is a growing concern for the hospitality industry, and a major opportunity for impact.
Through the Pubs and Clubs Food Waste Reduction Project, End Food Waste Australia is working with venues across the country to reduce waste, save money, and support a more sustainable food system.
The Pubs and Clubs Food Waste Reduction Project is led by End Food Waste Australia, in partnership with WRAP, and funded by the Ballmer Group and the NSW Government.
The first venue to join the project was Sydney’s iconic Opera Bar. Food waste was a known issue, but until the team started measuring it, the full scale wasn’t clear. With support from a Bin Trim Equipment Rebate grant from the NSW EPA, Opera Bar introduced AI-powered tracking technology and quickly identified key sources of waste.
In the first month, waste dropped from 69g to 46g per cover, a 33% reduction. Kitchen-generated waste fell from 32% to just 10%, showing major improvements in operations.
Read the Opera Bar’s Case Study here.