The 70+ caterers at COP28 were asked to reduce waste by following these four tips.



Closed Loop Cooking

Reduce food waste by using all parts of an ingredient. For example, make crisps from the skins of root vegetables and use their leaves in a salad.



Washable crockery and cutlery

Reduce the use of single-use plastics and other disposable crockery and cutlery. Your customers will find that it’s nicer to eat from too! And if they must take away ensure they’re biodegradable.



Self-service condiments

Reduce the use of single-serve sachets – plastic or paper – by providing condiments such as sauces, salt and sugar in refillable dispensers, offered at self-service points.



On request only

Reduce waste of napkins, coffee lids, cutlery by giving them out only when customers ask, not giving them out to everyone automatically.

Follow the Action