With food waste costing venues around $17 a kilo, local hospitality professionals are gaining practical tools to cut waste and boost profits with free Council workshops. Book your place now.
70% of food waste in hospitality is avoidable – and it’s costing cafes and restaurants up to $17 per kilo (NSW EPA 2022, End Food Waste). Local hospitality professionals came together this week for the first in a three-part workshop series tackling this common industry problem.
The session, led by chef Natalie Bolt from The Table Food Consultants, delivered practical insights and sparked meaningful conversations about sustainability.
Attendees walked away with actionable tips and a renewed sense of confidence, with their self-rated confidence in running a sustainable business jumping from 3.3 to 5 out of 5.
Attendees said:
- “My goal for today was to take away a few practical action points and I will start implementing them.”
- “I learnt how much knowledge and support is around me and available from North Sydney Council.”
- “Really lovely and useful lesson. Natalie was resourceful and knowledgeable.”
Participants valued the opportunity to hear from peers and share real-world solutions. If you run a food-based business, don’t miss out on your chance to do the same in the next two free workshops:
Workshop 2: Waste Minimisation – Monday 1 September, 2pm to 5pm
Learn how to audit, track and reduce waste with simple systems, creative reuse and cost-saving strategies.
Workshop 3: Menu Engineering & Local Supply Chains – Monday 15 September, 10am to 1pm
Discover how to design low-waste, high-profit menus and build better supplier relationships.