Zero Waste Guide for HoReCa
Welcome to your Zero Waste implementation journey.
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You've seen the business case in our carousel presentation. You know that HORECA operations waste 20-30% of food purchased, that EU regulations are coming in 2027, and that your guests are already asking about sustainability.
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Now here's exactly how to implement your Zero Waste program.
What We
Offer
What This Guide Provides:
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Step-by-step implementation details for each tactic - not theory, but exact procedures, timelines, and checklists
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Tools and templates you can use immediately - tracking spreadsheets, recipes, staff training scripts, signage
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Common pitfalls and solutions - we've seen these implementations dozens of times and know where people get stuck
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Supplier recommendations and resource links - vetted partners and platforms ready to work with you
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Measurement frameworks and ROI calculators - prove the business case to your team and track progress
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VSME reporting integration - turn your Zero Waste data into credible sustainability credentials
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How to Use This Guide:
Step 1: Start with Phase 1 (pages 4-11) - Build your baseline over 4 weeks. This is non-negotiable. You cannot skip measurement.
Step 2: After Week 4, use your waste breakdown data to choose 2-3 tactics from Phase 2 (pages 12-35) that address YOUR specific hotspots. Don't try to implement all 6 tactics at once.
Step 3: Track everything monthly using the KPI Dashboard (page 36). What gets measured gets managed.
Step 4: Use the VSME Reporting Template (pages 40-46) starting in Month 4 to document your progress and unlock green financing opportunities.
Step 5: When you hit obstacles (you will), use the Troubleshooting Guide (pages 47-50) to get unstuck quickly.