At the Table

Thursday, 11 March, 2021

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.

At the table

Casual/Family Style/Fine Dining 

Fast Casual/Takeout/Business & Institutions 

• Provide a range of portion sizes on the menu so guests can match their order to their appetites. 

• Set up a collection point in the kitchen where usable food scraps can be salvaged for composting. Train staff to separate food scraps from rubbish to prevent contamination of compost. 

• Ask guests if they’d like disposable cutlery and only provide when requested. 

• Where paper napkins are used, offer 1-2 per guest instead of unlimited access. 

• Help guests dispose of items properly on-site by providing separate bins for composting, recycling, and rubbish along with pictures and simple instructions.