P2: Hospitality Purchase and Inventory

Develop a review procedure for all raw goods and products purchased.

• Regulate the quantity of materials purchased
• Reduce excess and out-of-date inventory.

To learn more, check out the Fact Sheet for Managing Food Materials (pdf), for more information on reducing the environmental impacts of food waste.

Buy locally grown food.

Work with supplier to reduce and reuse packaging.

• Buy from vendors who take back the containers in which they ship cleaning materials or other products.

Purchase in bulk when appropriate.

Purchase recycled content products when possible.

continue to Hospitality Materials & Waste Storage

Other Hospitality Industry sections:

 

return to P2 Business Sectors