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Reducing catering food waste

Designed with Waste in Mind – produced by Meiko and Footprint Intelligence identifies ways to cut waste and to manage unavoidable waste as sustainably as possible.

“Everyone from senior management to chefs and restaurant managers can download this report for free and take away something that will make a difference in their own kitchens,” says Paul Anderson, Managing Director, Meiko UK.

“Water, energy, waste: people are beginning to move away from acting on price and costs, to think about climate change and how much you could save in services by taking a long-term view, by investing in more sustainable practices and equipment.”

The report authors are independent experts and have interviewed key players and collaborated with likeminded professionals to produce a report that puts the waste issue into 2021 perspective and talks about how to go forward.

Download the ‘Designed with Waste in Mind’ report here:


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