Educational Resources

The toolkit is designed to help anyone who makes decisions on how to talk to guests about the topic of food waste. This includes: Food and Beverage Program Directors, Restaurant General Managers, Chefs and Food Service Personnel, Guest Services Managers, Guest Communications Directors. If you’re in one of these roles, you’ve probably already thought about how to reduce food waste, both in front and back of house. And you may have concerns about how to talk to guests about the issue without alienating them or sounding preachy. That’s exactly what this toolkit is designed to help you do.

Length: 41 pages

This course helps you plan for more sustainable hotels by learning from global leaders. It covers building green teams, managing water, energy, and waste, and ends with guidance on stakeholder engagement and communicating sustainability.

Duration: 1 hour

This Restaurant Operations course sets the foundation for creating a smooth customer experience, from setting the service at a restaurant for both casual and fine dining to covering preparation and closure procedures. You will also study food safety quality standards and learn to integrate sustainability principles, contributing to the UN SDGs by reducing water consumption and waste production and using seasonal, local products to support a circular economy.

Duration: 8 hours

This webinar explores sustainable food practices, focusing on SDG 12. It offers practical actions to reduce environmental and social impacts, assessing food production, processing, and procurement practices for responsible consumption and production. 

Duration: 32 min

This workshop focuses on SDG 12.3, addressing food loss and waste. It offers practical actions and tools for hotels to reduce food-related impacts, improve practices, and tackle food waste drivers, benefiting the environment, society, and your business.

Duration: 17 mins

Brief description of what is circularity with additional documents at https://buildingcircularity.org/  

Duration: 2 minutes

This course teaches sustainable food management in hotels, emphasising the benefits of sustainable options and waste reduction strategies. Participants will gain skills to identify and implement measures that align with global sustainability goals, reducing environmental impact and enhancing hotel operations.

Duration: 1 hour

This online course on sustainable food management covers food loss, waste, and eco-friendly menus. With five modules, videos, resources, and quizzes, it provides practical strategies to improve food practices as part of a series on sustainable hospitality.

Duration: 6 hours over 3 weeks

This self-paced course teaches tourism managers to implement sustainable food management, reduce waste, create plans, and assess hotel performance, promoting environmentally responsible food practices.

Self-paced

This spreadsheet enables you to track data related to energy and water consumption and waste production in your hotel.

Self-paced

The decision-making tree helps to make decisions around selection of plastic bottles, bags, amenities and other items. 

The decision-making tree helps to make decisions around the selection of plastic bottles, bags, amenities and other items.

Duration: 5 pages