A Matter of Waste is a three-part workshop series to help North Sydney hospitality businesses reduce their waste. Delivered in partnership with The Table Food Consultants, each session is chef-led and activity-based, designed to equip operators with practical, affordable tools and knowledge to improve their environmental impact, staff culture, and business profitability.

Workshop #2 Waste Minimisation

In this session, we’ll explore waste - where it comes from, why it matters, and how to reduce it with practical systems and strategies that stick. Key focus areas include:

Where waste comes from in a venue (food, packaging, single-use items)
How to audit and track waste simply
Portioning, storage, and team systems that reduce waste
Upcycling and creative reuse
Real cost of waste and how to measure it

Each participant will receive access to a digital resource pack that includes:

Waste audit templates (quick and deep dive versions)
Supplier conversation guide and checklist
Local producer contact list
Menu engineering worksheet
Quick Swaps poster (reducing Chux, cling film, packaging)
Goal tracking sheet (aligned with Workshop 1 commitments)

More Information:

Can I attend more than one workshop?

We recommend attending multiple sessions, as the three workshops are designed to build on one another. However, each event can also be attended as a standalone.

How much does it cost?

$0 to take part however ONLY book if you can make it. Booking essential as spaces are very limited.

Who should attend?

These workshops are ideal for chefs and venue operators of all types. Whether you’re a head chef, café owner, or kitchen manager, you’ll walk away with actionable insights, resources and tools to boost both sustainability and profitability.