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Case studies

14.03.25 Case studies

WASTE TRAINING FOR HOSPITALITY TEAMS: BETTER BANKSIDE

Projects & Consultancy
sustainability training

Waste Training for Hospitality Teams: Better Bankside

Customers ordering food in London School of Economics restaurant

11.03.25 Case studies

WASTE NO FOOD: LONDON SCHOOL OF ECONOMICS AND POLITICAL SCIENCE

Waste No Food

Waste No Food: London School of Economics and Political Science

05.03.25 Case studies

WASTE TRAINING FOR HOSPITALITY TEAMS: ARTFARM

Projects & Consultancy
sustainability training

Waste Training for Hospitality Teams: Artfarm

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

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

Colourful salad bar with bowls of fresh vegetables at Restaurant Associates

21.01.25 Case studies

REDUCE YOUR FOOTPRINT: RESTAURANT ASSOCIATES

Reduce Your Footprint

Reduce Your Footprint: Restaurant Associates

08.01.25 Case studies

PERNOD RICARD: RESPONSIBLE HOSTING

Projects & Consultancy

Pernod Ricard: Responsible Hosting

13.11.24 Case studies

S.PELLEGRINO YOUNG CHEF ACADEMY: WHAT MAKES A SUSTAINABLE DISH?

sustainability awards

S.Pellegrino Young Chef Academy: What Makes a Sustainable Dish?

Hands holding plate with whole fish, salad leaves and yellow rice

29.10.24 Case studies

SOURCE SEAFOOD SUSTAINABLY: CH&CO

Source Seafood Sustainably

SOURCE SEAFOOD SUSTAINABLY: CH&CO

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