Designing and Evaluating Guest Interventions to Reduce Food Waste in Hospitality Settings

WRAP invites organizations with applied behavioural science expertise to design, adapt, and evaluate guest-facing interventions that reduce plate waste across up to 20 pilot sites in Europe and India. The project spans three hospitality settings: luxury and premium hotel buffets (breakfast and lunch), banquets and events (weddings and conferences), and corporate catering buffets operated by contract caterers. Approximately one-third of sites will represent each setting, though final numbers and mix will be confirmed during the project. WRAP and local partners will handle all on-site responsibilities including baseline and post-intervention food waste measurement, intervention implementation with site staff, and data collection. The successful bidder will work remotely without requirement for site visits. This is an opportunity to apply behavioural science expertise to reduce food waste while maintaining positive guest experiences across diverse hospitality environments.