Reducing Food Waste in your Business

Benefits for People, Planet and Profits

How to use this guide

  • Want to reduce your food waste but don’t know where to start? Follow these step-by-step guidelines.
  • Already know what you are wasting? Jump to taking action.
  • You can use these tools to train staff, and make food waste reduction a part of everyone’s day.

Are you in NSW?

NSW has a statewide mandate for Food Organics and Garden Organics (FOGO) recycling and businesses starting with the largest generators from 1 July 2026 and staggered to 2030 depending on how much waste they send to landfill each week.

Implementation Guides
Case Studies
Get Involved
Additional Resources
Implementation Guides

Hospitality Waste Reduction
Implementation Guides

Download All 9
Why Reduce Food Waste?
Why Reduce Food Waste?
Getting the Team On Board
Getting the Team On Board
What Are You Wasting?
What Are You Wasting?
Menu Design
Menu Design
Kitchen Operations
Kitchen Operations
Reducing Plate Waste
Reducing Plate Waste
Talking About Sustainability
Talking About Sustainability
Behaviour Change
Behaviour Change
Unavoidable Food Waste
Unavoidable Food Waste
Why Reduce Food Waste?
Why Reduce Food Waste?
Getting the Team On Board
Getting the Team On Board
What Are You Wasting?
What Are You Wasting?
Menu Design
Menu Design
Kitchen Operations
Kitchen Operations
Reducing Plate Waste
Reducing Plate Waste
Talking About Sustainability
Talking About Sustainability
Behaviour Change
Behaviour Change
Unavoidable Food Waste
Unavoidable Food Waste

Measuring to make a difference:
Opera Bar cuts food waste by 33%

Food waste is a huge challenge for venues, but Opera Bar has shown how tracking waste can help cut it by a third. The Opera Bar, managed by Solotel, occupies an iconic location at Circular Quay, attracting both locals and tourists to enjoy harbourside hospitality. Solotel operates 30 venues and is using findings from Opera Bar to tackle food waste across the wider group.
Case Studies

Reducing food waste in hospitality businesses starts with one simple step – Separation

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Small Change, Big Impact: Bridge Road Brewers slashes food waste by over 50%

Bridge Road Brewers has grown from a modest backyard operation into one of Australia’s most respected independent craft breweries. From the outset, the brewery has prided itself on authenticity, quality and independence. Key to their success, is the company’s deep connection to community and sustainability.

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How Simple Measurement Helped Opera Bar Cut Food Waste by a Third

The Opera Bar, managed by Solotel, occupies an iconic location at Circular Quay, attracting both locals and tourists to enjoy harbourside hospitality. Solotel operates 30 venues and is using findings from Opera Bar to tackle food waste across the wider group.

Read More
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Looking for food waste solutions?

Connect with our team to discuss food waste solutions and how you can get involved.

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Additional Helpful Resources

Wanting to take industry specific action? We have developed a range of action plans, tailored to your venues specific challenges & opportunities.
Download All 6 Resources
Don't let your profit go to waste
Don't let your profit go to waste
Catering Food Waste Action Plan
Catering Food Waste Action Plan
Cafe Food Waste Action Plan
Cafe Food Waste Action Plan
Hospital & Aged Care Food Waste Action Plan
Hospital & Aged Care Food Waste Action Plan
TACKLING FOOD WASTE TOGETHER REDUCING FOODSERVICE FOOD WASTE IN PRECINCTS: A TOOLKIT FOR A COUNCIL-LED PILOT
TACKLING FOOD WASTE TOGETHER REDUCING FOODSERVICE FOOD WASTE IN PRECINCTS: A TOOLKIT FOR A COUNCIL-LED PILOT
Working Together In Precincts to Reduce Food Waste
Working Together In Precincts to Reduce Food Waste
Don't let your profit go to waste
Don't let your profit go to waste
Catering Food Waste Action Plan
Catering Food Waste Action Plan
Cafe Food Waste Action Plan
Cafe Food Waste Action Plan
Hospital & Aged Care Food Waste Action Plan
Hospital & Aged Care Food Waste Action Plan
TACKLING FOOD WASTE TOGETHER REDUCING FOODSERVICE FOOD WASTE IN PRECINCTS: A TOOLKIT FOR A COUNCIL-LED PILOT
TACKLING FOOD WASTE TOGETHER REDUCING FOODSERVICE FOOD WASTE IN PRECINCTS: A TOOLKIT FOR A COUNCIL-LED PILOT
Working Together In Precincts to Reduce Food Waste
Working Together In Precincts to Reduce Food Waste