A new national initiative is helping Australian restaurants and hospitality venues tackle a costly problem: the 4.6 million meals’ worth of food thrown away every single day.
End Food Waste Australia (EFWA) has launched the Hospitality Hub, a free platform designed to help venues reduce waste while improving their bottom line. Currently, only 2% of hospitality food waste is repurposed, with the rest heading to landfill.
From menu design to engaging staff
The platform offers nine practical guides covering everything from menu design to reducing plate waste and engaging staff. Developed in partnership with WRAP and funded by the Rainier Climate Group and NSW Environment Protection Authority, the modules include templates and real-world case studies.
One early success story comes from Sydney’s Opera Bar, which cut its food waste by one-third through improved measurement and kitchen practices.
“The impact of wasted food on hospitality businesses is huge and often ingrained in processes, but it doesn’t need to be,” EFWA said in announcing the launch.
The timing is crucial for NSW operators, who face new FOGO (Food Organics Garden Organics) recycling mandates starting 1 July 2026. The Hub includes guidance on compliance and reporting requirements.
The platform is free and open to all Australian foodservice operators at all stages of their waste reduction journey.
Visit the hub here: https://endfoodwaste.com.au/taking-action/hospitality-hub/
