The Green + Blue Space is the Union´s hub for environmental engagement. Starting each semester with a buzzing home and kitchenware give away, it hosts a wide variety of...
In this Meet a Member career profile, see how Haleh Moravej (Senior Lecturer in Nutritional Sciences) is leading on innovative projects and inspiring students through a...
An interactive presentation for engaging staff on taking action on Hospitality and Food Service waste
Environmental health practitioners (EHPs) can access free advice on how to help hospitality and food service businesses tackle food waste by watching these four screencasts...
WRAP has published three documents about legislation which clarify how food safety fits with food waste prevention actions.
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
The true cost of food waste to the UK hospitality and food service sector is over £2.5 billion a year – on average that’s 1 in 6 of meals served. ...
Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch WRAP's chef masterclasses to get practical tips...
This case study shares more about an initiative where staff and students at Aston University are being given the opportunity to grow their own food thanks to a new initiative...
A blog post from De Montfort University (DMU) sustainability team that shares some useful tips on keeping your food fresher for longer.
A useful website to help you ensure your institution is 'eating the season'.
A factsheet from the Sustainable Restaurant Association about food seasonality
A factsheet from the Sustainable Restaurant Association about how the Producer Responsibility Obligations (Packaging Waste) Regulations may affect you and how Valpak can help.
A factsheet from the Sustainable Restaurant Association about how to deal with the discarding of fats and mitigate the environmental issues associated with irresponsible waste...
This Exchange presentation from the “Challenging Connections” EAUC Annual Conference 2015, presented by University of Roehampton falls under the Partnership and...
This presentation is from the Student Sustainability Summit 2015, in partnership with NUS and People & Planet, presented by Incredible Edible, NUS and Leeds University Union.
This presentation is from the “Challenging Connections” EAUC Annual Conference 2015, in Partnership and Engagement presented by Manchester Metropolitan University -...
This Exchange presentation from the “Challenging Connections” EAUC Annual Conference 2015, presented by Resource Futures Ltd falls under the Learning, Teaching and...
This toolkit will help you to reduce food waste, reduce your business costs and reduce your impact on the environment.
Information sheets for suppliers of Hospitality and Food Service businesses on how to reduce waste