Waste Training for Hospitality Teams: Artfarm

Waste is a major issue in hospitality, spanning both organic and non-organic and needing attention at every stage of operations.

Organic waste includes spoiled stock, food left on plates and offcuts from prep — but also the waste that happens further up the supply chain. If you’re buying pre-prepped ingredients, what happens to the rest of the animal or vegetable before it even gets to your kitchen?

Non-organic waste is everywhere too, from cling film used in prep to single-use takeaway packaging, coffee cups and stacks of supplier packaging. In the UK alone, hospitality generates 1.96 million tonnes of non-food waste every year, while food waste accounts for 8-10% of global greenhouse gas emissions. 

In 2025, The Sustainable Restaurant Association worked with Artfarm’s Head of Sustainability, Petra Sulcova, to develop a tailored waste management training session for their teams. The first session at Mount Street brought together executive chefs, bar managers, kitchen managers and events teams to explore the best ways to rethink and reduce waste, and make sure their teams know how to contribute to Artfarm’s sustainability targets –– like increasing recycling rates by 10% in 2025 and reducing food waste by 10% year-on-year, aiming for a 50% reduction by 2030. 

The training looked at the true impact of waste on people and the planet, as well as the legislative changes coming down the road that will impact hospitality businesses. We broke down the waste hierarchy, showing how to rethink common waste items at Artfarm and giving teams the chance to come up with creative solutions through brainstorming sessions. The goal was to get teams thinking, engaging and leading the way on practical changes that can be put into action straight away. 

Our team of consultants then shared clear, actionable strategies covering everything from signage and bin placement to portion sizing, knife training, smart menu planning, stock management, supplier engagement and food waste audits. We also looked at plating architecture, guest messaging and menu design, recognising that waste reduction starts before the food even hits the plate. 

At Mount Street, 12 team members took part, and we provided follow-up resources including a food waste tracking template and a guide to the upcoming Simpler Recycling legislation. The feedback was fantastic: 100% of participants said they learned something new and found the session relevant to their role. The session was such a success that Petra and her team plan to roll it out at their Somerset location this March. 

Petra Sulcova, Head of Sustainability at Artfarm, shares: "Working with The Sustainable Restaurant Association has allowed us to create a shared understanding of the vital role sustainability plays in both the environment and our business. This partnership encourages our team to reflect on the materials we use daily and empowers us to collaborate on solutions that reduce waste and make a positive impact. This training is the first step toward fostering a culture of sustainability, where good practices are shared and implemented across all our teams."