Reducing Waste, Reducing Costs

Bristol hospitality businesses are coming together to explore practical, real-world solutions for reducing food waste, cutting costs and improving day-to-day efficiency. This session centres on a hands-on workshop focused on simple, effective strategies that kitchens and food businesses can implement straight away to minimise waste and make better use of resources.

We’ll kick off with short, practical insights from Griff Holland (Double Puc Cafe & Catering) and Georgia Hussey (Loki Poké), sharing how they are tackling food waste in their own operations, from smarter prep and menu design to measuring waste and finding value in surplus.

The session will then move quickly into an interactive workshop.

Alongside the workshop, there will be space for discussion, shared learning and honest conversations about the challenges facing the sector. From rising costs to staff pressures, the session aims to support businesses in building more resilient, sustainable operations without compromising on quality or creativity.

Whether you run a café, restaurant, catering business or food outlet, this is an opportunity to connect with others in Bristol’s hospitality community, exchange ideas and leave with practical tools you can put into action.