Sustainability

Created by the culinary legends Dale Bowie & Shepherd Elliott when they had The Development Kitchen, this checklist is a reminder of all the ways to…

A practical guide to help Hotel and Motel staff optimise and track low or no cost energy efficiency options. Produced by the industry in conjunction with EECA.

A practical guide to help accommodation businesses reduce waste in all areas of operation.

A practical guide to help hospitality businesses towards zero waste, including food, packaging and single-use products.

A 3-step guide to help you understand how much food waste is costing your business and what you can do to reduce it.

A handy guide to better identify various food types' suitability for consumption with best-before dates (as opposed to use-by dates)

A comprehensive checklist for Motel Managers to save energy, reduce waste and water, manage their supply chain and engage staff and guests.

Kinross vineyard accommodation, restaurant and cellar door have found that often reducing waste has saved them money. See the results of their waste…

See the simple recommendations provided to Millbrook resort and how they worked with others to reduce their waste.

Skyline Queenstown have provided a detailed case study on how they used data to divert waste from landfill. save money, recover resources and work…

Te Pae Christchurch Convention Centre demonstrates how to reduce the environmental impacts of serving coffee to thousands of people.

Identify the key types of food waste and how to reduce them within NZ regulations.