Sustainability
Total Hospitality has a high level commitment to sustainability within our outside catering sector, with a strong focus on energy efficiency, local sourcing, waste reduction, and recycling. The hospitality sector is responsible for 15% of the UK’s total food waste, and 70% of this waste is avoidable. By adopting sustainable practices, we can reduce costs, minimize our environmental impact, and future-proof our business.
Key actions include:
• Sourcing fresh produce from local suppliers to lower food miles and support sustainable farming.
• Reducing food waste, as the UK hospitality sector generates 1.1 million tonnes of food waste annually.
• Cutting energy costs, as the industry spends £1.3 billion on energy every year, with simple efficiency measures capable of reducing bills by up to 20%.
• Switching to energy-efficient appliances, as commercial refrigeration accounts for 40% of a restaurant’s total electricity consumption.
• Increasing recycling, as currently only 45% of waste in the hospitality sector is recycled.
• Reducing nosiness travel emissions through car-sharing route optimisation & alternate transportation methods.
These measures ensure that our catering operations remain cost-effective, environmentally responsible, and resilient for the future.
The hospitality sector has a major impact on the environment due to its high energy consumption, food waste, and reliance on imported produce. According to WRAP (Waste & Resources Action Programme), over 920,000 tonnes of food waste from the UK hospitality sector could have been eaten, leading to an estimated loss of £3.2 billion per year.
At Total Hospitality, we are committed to:
• Reducing food miles by sourcing ingredients from local, sustainable suppliers.
• Minimizing food and packaging waste through responsible portioning, recycling, and composting.
• Lowering energy consumption with efficient equipment, LED lighting, and smart heating.
• Encouraging customers and employees to support our sustainability initiatives.
• Reducing unnecessary business travel and promoting sustainable transport alternatives.
Local & Sustainable Sourcing
Reducing Food Miles with Local Suppliers
The hospitality sector accounts for 10% of total UK transport emissions, largely due to the import of food and beverages. By sourcing locally, we reduce the environmental impact of long-haul transportation and refrigerated storage.
We currently source as many of our ingredients as possible, with our aim to be within a 25 mile radius, ensuring:
• Lower carbon emissions due to reduced transport.
• Fresher, higher-quality ingredients with better nutritional value.
• Stronger local economies, supporting regional farmers and businesses.
Sustainable & Ethical Produce
We prioritize sustainable, ethical sourcing in response to consumer demand; 73% of UK consumers prefer to buy from environmentally friendly businesses.
Our key initiatives include:
• Sourcing highest quality fruits and vegetables from local farms & suppliers, buying organic where possible.
• As much as possible, using free-range and grass-fed meats, supporting higher welfare standards.
• Purchasing sustainably sourced seafood, reducing overfishing.
• Increase production of own grown herbs, flowers and some vegetables in kitchen garden.
• Offering Fairtrade coffee and chocolate, ensuring fair pay and sustainable farming practices.
• Reducing the use of palm oil in dishes and menus.
• Focussing on the development of vegetarian and vegan dishes/menus to increase these choices and encourage ‘all veggie/vegan’ events.
By focusing on seasonal menus, we further cut emissions by avoiding out-of-season imports.
Partnering with Sustainable Suppliers
We actively seek to collaborate with venues & suppliers that:
• Have a sustainability policy in place.
• Use renewable energy in their operations.
• Follow zero-waste principles, ensuring minimal packaging and food waste.
• Implement circular economy initiatives, where waste materials are repurposed.
A 2023 study found that businesses prioritizing sustainability partnerships saw a 20% increase in profitability.
Energy Efficiency in Hospitality
The Impact of Energy Consumption in Catering
The UK hospitality industry spends £1.3 billion annually on energy, with many businesses overpaying by up to 30% due to inefficient practices.
Simple measures like turning off unused appliances, upgrading lighting, and improving insulation can reduce energy costs by up to 20%, translating to £260 million in potential savings across the sector.
Conducting an Energy Audit
We conducted an energy audit to identify cost-saving opportunities. Key findings:
• Commercial kitchens consume up to 10 times more energy per square foot than other businesses.
• Refrigeration accounts for up to 40% of energy use, making efficient units a priority.
• Lighting makes up 15% of energy costs, which can be cut by 75% with LEDs.
By addressing these inefficiencies, we can significantly reduce costs and carbon emissions.
Implementing Energy-saving Measures
To reduce energy waste, we have implemented the following:
• Invested in new walk-in fridge (May 2024)) unit and large double-door freezer (June 2024) to reduce energy consumption and efficiency. Used items were repurposed with another hospitality company.
• Switched to LED Lighting: Cuts lighting costs by 75%.
• Occupancy sensors: Reduce lighting waste by 50% in storage areas and restrooms.
• Use of programmable thermostats: Lower heating costs by 8% for every 1°C reduction.
• Sealing air leaks: Saves up to 20% on heating and cooling costs.
• Turning off idle equipment: Reduces energy waste, which costs the UK £1 billion annually.
Waste Reduction & Recycling
Reducing Food Waste
The UK hospitality sector wastes 1.1 million tonnes of food annually, with 75% of this waste being avoidable. This equates to £3.2 billion in lost revenue.
Our strategies for waste reduction:
• Portion control to minimize overproduction.
• Donating surplus food to local charities.
• Composting food waste, reducing landfill contributions.
Reducing food waste by just 20% could save the UK hospitality industry £600 million per year.
Improving Recycling & Sustainable Packaging
Currently, only 45% of waste in the hospitality sector is recycled. Our initiatives include:
• Using biodegradable packaging, reducing single-use plastics.
• Providing separate recycling bins for glass, cardboard, and food waste.
• Partnering with waste management to ensure high recycling rates.
• Operating a paperless office (90%) to reduce paper use within the business.
• Use of E-brochures for all promotional material to reduce printing, paper waste & wasted energy.
By increasing recycling rates to 70%, the industry could save an additional £100 million annually.
Sustainable Travel & Reducing Business Travel
Reducing Travel Emissions
Business travel accounts for 37% of CO₂ emissions in the hospitality industry. To cut unnecessary travel, we have implemented the following:
• Car-sharing initiatives among employees to reduce single-occupancy vehicle use.
• Route optimization software for deliveries, reducing fuel costs by up to 15%.
• Encouraging remote meetings with clients instead of unnecessary travel.
• Providing incentives for employees who use public transport or cycle to work.
Vehicle & Transport Efficiency
• Using local suppliers, reducing the need for long-distance transportation.
• Planning trips/deliveries efficiently, consolidating multiple orders into fewer trips.
By implementing these measures, we aim to reduce business-related travel emissions by 25% over the next three years.
Future Sustainability Goals
1. Increase local sourcing to further cut food miles and emissions.
2. Reduce energy consumption by 25% by implementing smart energy management.
3. Achieve zero food waste through better inventory management and donation programs.
4. Transition to renewable energy by 2030.
5. Transitioning to electric or hybrid company vehicles to lower emissions.
6. Implement carbon footprint tracking, providing transparency to customers.
7. To complete an annual carbon footprint report.
Sustainability is essential for the future of hospitality. By prioritizing local sourcing, energy efficiency, waste reduction, and ethical partnerships, Total Hospitality is leading the way in responsible, cost-effective, and environmentally friendly catering.
With further innovation and collaboration with like-minded businesses, the hospitality sector can reduce its carbon footprint, save billions, and drive a more sustainable economy.
Completed by: Mrs Alexandra Moss (Director)
Reviewed 12/01/2026
