Guidance for
Hospitality and food


There is a ban on Single Use Plastics including plastic cutlery, drink stirrers, polystyrene products and drinking straws.

If you run a hotel and are looking to measure your waste, the Hotel Waste Measurement Methodology gives a common approach to collect waste data, and measure and report waste.

The Courtauld Commitment 2030 is voluntary agreement delivered by WRAP, across the entire UK food chain to deliver farm-to-fork reductions in food waste, greenhouse gas (GHG) emissions and water stress.

Plastic packaging in the hospitality and food service industry provides many challenges and opportunities, the UK Plastic Pact has four targets working towards a world where plastic is valued. There are actions you can take to achieve these targets.

The Food waste reduction roadmap toolkit provides actions to help you reduce food waste. To see what others have done go to Hospitality and food service case studies.

If you are looking for ideas of what to do with leftover food, Surplus food hub can help.