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Identify some catering quick wins

Use the findings from your food and catering audit to identify simple, immediate changes which will make your setting's food practices more sustainable. Making sure that food waste goes to a treatment centre for composting or anaerobic digestion is the single biggest change you can introduce.

Other measures can range from reviewing menus to incorporate more seasonal, or locally sourced food, to reducing food waste through portion sizes and inventory management. These quick wins can save money and improve your learners' nutrition, while reducing your environmental impact.