by harp_admin | Mar 24, 2026 | Article
The global hospitality industry wastes around 100 million tons of food annually—enough to feed every hungry person twice. This growing waste, from hotel buffets to restaurant portions and spoilage, costs the industry an estimated €300 million each year. Beyond the...
by harp_admin | Mar 24, 2026 | Article
The scale, cost, and impact of food waste across European supply chains Across Europe, food waste is no longer viewed as a side issue of sustainability – it is increasingly recognised as a structural inefficiency embedded in how food systems operate. From production...
by harp_admin | Mar 16, 2026 | Case Studies
As a global manufacturer of tank containers and specialist equipment, Suretank operates in a sector where precision, safety, and engineering excellence are paramount. Sustainability has long been embedded in its core operations—from product design to manufacturing...
by harp_admin | Feb 17, 2026 | Case Studies, CX1
Foodlink Inc has been at the heart of the Greater Rochester community since its founding in 1978. Originally established to rescue and redistribute surplus food to emergency food providers, Foodlink has grown into a dynamic organisation tackling food insecurity...
by harp_admin | Jan 26, 2026 | Case Studies, CX20
In the heart of Oklahoma, Red Plains Grand Butchery is redefining what modern meat processing can look like. Founded by Trey Clinkenbeard, the business was built on a clear vision: to support local ranchers, preserve the heritage of American agriculture, and deliver...
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