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03.07.25 Case studies

INTRODUCING FOOD MADE GOOD TO PORTUGUESE HOSPITALITY WITH NOVA SBE AND VISIT CASCAIS

Projects & Consultancy
sustainability training

Introducing Food Made Good to Portuguese Hospitality with Nova SBE and Visit Cascais

Pizzeria Gtalia Da Filippo employees in garden eating staff meal

20.06.25 Case studies

TREAT STAFF FAIRLY: PIZZERIA GTALIA DA FILIPPO

Treat Staff Fairly

Treat Staff Fairly: Pizzeria Gtalia Da Filippo

22.05.25 Case studies

SUPPORT THE COMMUNITY: TADINDA ANADOLU

Support the Community

Support the Community: Tadında Anadolu

21.05.25 Case studies

SUPPORT THE COMMUNITY: THE PIG HOTEL GROUP

Support the Community

Support the Community: THE PIG Hotel Group

Chef in apron holding celeriac shawarma dish at ROVI by Ottolenghi

17.04.25 Case studies

FEED PEOPLE WELL: ROVI BY OTTOLENGHI

Feed People Well

Feed People Well: ROVI by Ottolenghi

Long table of guests at Chef's Garden Puerto Rico

10.04.25 Case studies

FEED PEOPLE WELL: CHEF’S GARDEN

Feed People Well

Feed People Well: Chef's Garden

A chef with three white bowls of food all against a black background

19.03.25 Case studies

WASTE NO FOOD: ROSEWOOD PHNOM PENH

Waste No Food

Waste No Food: Rosewood Phnom Penh

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

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