The quick service restaurant sector includes fast-food and takeaway outlets that serve quickly prepared meals with minimal table service. Australia loses $36.6 billion to wasted food each year, eroding value across the supply chain through inefficiencies that can be reduced. This action plan was developed to help businesses mitigate back-of-house food waste.

This report showcases results from a 2024 survey of hospitality and tourism employees and their employment conditions in New Zealand. It captures views from a broad range of respondents, varying by demographics, roles, job levels and organisational types across all sub-sectors of hospitality and tourism. The report provides evidence for further efforts and interventions in...

While consumers are often targeted in food waste campaigns, hospitality and the food industry are major contributors to overall food waste, with the hospitality sector responsible for 16% of Australia’s annual food waste. Sector Action Plans work with key stakeholders across a food industry sector or along a food commodity supply chain to understand where...

This report provides a summary of of the current-state and future needs of Australia's night time economy as it emerges from the COVID-19 pandemic. The report aims to help Australia’s capital city councils to plan for the future needs of their night time economies

This research from urban planning experts details how inner-city suburbs in Melbourne lack footpath space – increasingly vital real estate amid strict indoor dining capacity limits that have been imposed as part of the COVID-19 pandemic.