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Sustainable hospitality: 4 tips for the holiday season

Festive table setting representing sustainable hospitality for the holiday season

Key takeaways

UK hospitality waste rises by around 30% during the holiday season, making smarter procurement and menu planning especially valuable at this time of year.
Choosing local, in-season produce cuts food miles and transport emissions while supporting regional suppliers and menu freshness.
Flexible, low-waste menus that reuse ingredients (such as vegetable trim for stocks or surplus bakery items for puddings) reduce spoilage and cut costs.
Avendra International's Pi eProcurement system includes food waste monitoring tools that help catering teams track waste generation, calculate costs and identify reduction strategies.

Why sustainability matters for hospitality this holiday season

‘Tis the busy season for hospitality operators as the holidays draw near. But alongside the festive cheer comes a surge in waste - with the UK generating around 30% more during this time of year. That makes sustainable choices and smarter procurement more important than ever.

Embracing greener practices not only supports the shift toward eco-conscious hospitality but also gives businesses a meaningful competitive edge.

Emily Rodway, Senior Marketing Executive at Avendra International in Europe, shares tips for creating a more sustainable festive season:

1. Minimise food miles with local, seasonal produce

Lean into Europe’s rich winter produce. Choosing locally grown, in-season ingredients cuts transport emissions, supports regional suppliers, and enhances menu authenticity and freshness.

Check out our latest Market Report for what’s in-season guidance from our Head of Culinary and keep an eye out for future quarterly editions.

2. Plan flexible, low-waste festive menus

Festive footfall can fluctuate. Build menus that allow ingredient crossover and safe reuse of components (e.g., vegetable trim for stocks, surplus bakery items for puddings). This reduces spoilage and saves on costs.

Additionally, consider zero-waste products such as spirits and syrups which are gaining popularity across Europe for beverages. For example, Discarded Spirits Co. is a zero-waste brand whose product range is created by re-using typically ‘wasted’ ingredients, including banana peels and the discarded fruit of the coffee berry.

For more tips on reducing food waste in kitchens, explore our latest guide to the zero-waste kitchen revolution.

3. Use food waste monitoring tools for smarter ordering

Avendra International’s eProcurement system Pi includes Food Waste Monitoring Tools can help catering teams effectively manage food waste throughout their kitchen operations.

With these innovative tools, you can track waste generation, calculate waste costs and review reduction strategies.

4. Choose sustainable décor and disposables

Opt for reusable, natural, or compostable materials, such as wood, twine, dried foliage, or hire-a-tree services, to reduce post-holiday landfill.

We are here to help

If you’re looking to reduce your carbon footprint or source sustainable products and suppliers this holiday season, contact us at hello_UK@avendra.com

FAQs

How can hospitality businesses reduce food waste during the holiday season?

Hospitality businesses can plan flexible, low-waste menus that allow ingredient crossover between dishes, choose local and seasonal produce to reduce transport emissions, and use waste-tracking tools to identify where waste is occurring so it can be addressed.

What are zero-waste ingredients and where can hospitality businesses source them?

Zero-waste ingredients are products made from what would otherwise be discarded food by-products, such as spirits and syrups made from banana peels or coffee berry fruit. These products are gaining popularity in hospitality as businesses look for more sustainable beverage options.

Can technology help track and reduce kitchen food waste?

Yes. Avendra International's Pi eProcurement system includes food waste monitoring tools that help catering teams track waste generation, calculate the associated costs, and review strategies to reduce waste across kitchen operations.

What sustainable decoration options are available for hospitality venues?

Hospitality venues can choose reusable, natural or compostable decoration materials, such as wood, twine and dried foliage, or use hire-a-tree services, to reduce the amount of décor sent to landfill after the holiday season.