Resource Efficiency in Restaurants, Catering, Pubs and Takeaways

Rising utility costs, changing legislation, and the increasing environmental awareness of customers all create opportunities as well as challenges for restaurants, pubs and caterers.

• Hospitable Climates has tips for energy savings in pubs and kitchens.
• Water use in kitchens, bars and toilets can be a significant cost.
• One study put food service and consumer food loss at 26% ¹. Another put UK consumer food waste at 6 million tonnes per year². How much does food waste cost your kitchen?

Restaurants, catering and pubs
Frequently asked questions Top tips for pubs, restaurants and caterers.
Waste hierarchy Reducing water use Legislation overview Benchmarking and managing performance Key publications Key contacts and partners

"Changing the packaging format has transformed the impact our business has on the environment." Paul Haigney, Operations Director, Pasta King.

Case studies

• CS619 Process improvement at catering supplier slashes production costs
• McDonalds helps egg firm hatch green plan

1. Food Review, Jan-Apr 1997.

2. WRAP website.