Tackle Food Waste for Hunter Valley Hospitality Businesses

Over the past two events (April and June) hosted by Go Circular as part of the Winding Down Winery Food Waste (WDWW) initiative, a clear and consistent message has emerged: food organics (FO) waste and collection remains a major challenge for hospitality businesses in the Hunter Valley. Despite a strong appetite for reducing food waste and improving environmental outcomes, businesses across the region continue to face significant barriers due to limited collection services and the absence of local composting infrastructure.

These challenges not only hinder waste reduction efforts but also represent missed opportunities for collaboration, cost savings, and more sustainable operations across the hospitality and tourism sector.

As requested by the Hunter Valley hospitality businesses, Go Circular is going to facilitate another workshop discuss the food waste solutions and the collection services with key stakeholders—including hospitality owners, staff, local councils, waste contractors, and regional infrastructure providers—to explore viable solutions for food waste management. In this workshop, we will focus on:

Mapping current food waste practices and pain points across hospitality venues.
Identifying opportunities for shared FO collection routes or services.
Update on the NSW mandate for Food organics and Garden Organics mandates and rollout,
Advocating for regionally appropriate composting infrastructure and interim processing solutions.

Importantly, this is an opportunity for Hunter Valley hospitality businesses to take the lead in shaping a region-wide response to food waste and prepare your businesses for the FO mandate.

It's time to get together and explore your food waste management solutions.

Book here