15th February 2016
WNWN 5 – Working with your supply chain
Now is an ideal time for those in the hospitality industry to work with their supply chain to identify potential waste (and cost) savings.With Valentine’s Day celebrations over for another year and spring just around the corner
Aside from changing menus there are steps you can take to reduce waste through efficient ordering, minimising packaging materials and streamlining deliveries.
In part 5 of our ‘Waste Not Want Not’ mini-series Specialist Waste Recycling has worked with The British Hospitality Association and Winnow Solutions to provide tips for working with your supply chain – from field to fork – and ways to make your food business more sustainable in 2016.