Hospitality Sector Unites to Drive Circular Change in the Hunter
Hospitality businesses across the Hunter came together on Tuesday 29 July for the latest Hunter Hospitality Circularity Network Workshop, hosted at MoA Coffee in Carrington by Go Circular in partnership with Hunter Joint Organisation.
The free workshop created a collaborative space for hospitality leaders, staff, producers, and waste and recycling providers to explore practical ways to reduce food waste, improve recycling, and embed circular practices into everyday operations.
🌿 Highlights from the Afternoon
- Participants heard updates from the NSW Environment Protection Authority (EPA) on the rollout of the Food Organics and Garden Organics (FOGO) mandate for hospitality businesses
- Workshopped real-world waste management solutions
- Learned from local case studies of circular practices in action
- Connected with peers and built valuable networks for ongoing collaboration
The strong turnout and enthusiastic participation highlighted both the challenges and opportunities facing the hospitality industry as it works toward a low-waste, sustainable future. Participants shared knowledge, tested new ideas, and built valuable connections to strengthen collaboration across the sector.
“It was inspiring to see so many passionate people in one space, all committed to making a difference. The Hunter hospitality sector is clearly ready to lead the way on sustainable practices,” said event organiser Annie Jiang from Go Circular.
The Hunter Hospitality Circularity Network was established to connect and empower businesses to adopt practical, impactful sustainability solutions. The next steps from this workshop will include sharing key insights, collating outcomes from group discussions, and supporting businesses to prepare for the rollout of the FOGO mandate, commencing July 2026.
With hospitality businesses under increasing pressure to reduce costs, meet community expectations, and comply with new waste regulations, workshops like this are providing practical pathways forward.
This is just the beginning — with strong collaboration and shared ambition, the Hunter’s hospitality industry is building momentum toward a more sustainable, resilient, and circular future.
This workshop was hosted through the Hunter Hospitality Circularity Network, proudly funded by the EPA’s Bin Trim program, which helps businesses reduce waste, boost recycling, and save money — providing practical tools and guidance for a more sustainable hospitality sector.
For more information about the Hunter Hospitality Circularity Network, contact: