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05.03.25 Case studies

WASTE TRAINING FOR HOSPITALITY TEAMS: ARTFARM

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Waste Training for Hospitality Teams: Artfarm

Lara Espírito Santos and George McLeod at SEM restaurant

27.02.25 Insights

REAL TALK: WHAT DOES CIRCULARITY LOOK LIKE FOR RESTAURANTS?

Reduce, Reuse, Recycle

Real Talk: What Does Circularity Look Like for Restaurants?

Chartwells' bins for waste segregation at University of Sussex

25.02.25 Case studies

REDUCE, REUSE, RECYCLE: CHARTWELLS AT THE UNIVERSITY OF SUSSEX

Reduce, Reuse, Recycle

Reduce, Reuse, Recycle: Chartwells at University of Sussex

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18.02.25 Insights

HOW THE FOOD MADE GOOD STANDARD SUPPORTS CATERERS

How the Food Made Good Standard Supports Caterers

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17.02.25 News

BIG NEWS: FOOD MADE GOOD OFFICIALLY LAUNCHES IN AUSTRALIA

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Big News: Food Made Good Officially Launches in Australia

Front cover of The Sustainable Restaurant Association's 2024 Global Impact Report

13.02.25 News

READ THE FOOD MADE GOOD 2024 GLOBAL IMPACT REPORT NOW!

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Read The Food Made Good 2024 Global Impact Report Now!

Buildings and artworks made from repurposed materials at Potato Head Bali

11.02.25 Case studies

REDUCE, REUSE, RECYCLE: DESA POTATO HEAD

Reduce, Reuse, Recycle

Reduce, Reuse, Recycle: Desa Potato Head

Close up of lots of plastic bottles and other plastic rubbish

05.02.25 Insights

WHY THE UK’S NEW SIMPLER RECYCLING LEGISLATION ISN’T GOOD ENOUGH

Reduce, Reuse, Recycle

Why the UK’s New Simpler Recycling Legislation Isn’t Good Enough

White bowl of beautiful sophisticated food at BOCA, Dubai

29.01.25 News

BOCA'S BIG SUSTAINABILITY WIN AT MENA'S 50 BEST RESTAURANTS

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Celebrating BOCA's Big Sustainability Win at MENA's 50 Best Restaurants

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