Buffets First in Line as Hotel Groups Tell UN They’ll Halve Food Waste
Summary
Hotels are under increasing pressure to reduce food waste, which accounts for a significant portion of emissions and waste. Initiatives like the Recipe for Change pledge, backed by the UN, focus on smaller portions, fresh cooking, and tighter food controls. Hosts can adapt these strategies to reduce costs and their environmental impact.
Key Insights
- •Hotels account for 1% of food-related emissions and 3% of food waste, despite serving just 0.5% of global meals.
- •Up to 15% of purchased food in hotels is never consumed, representing a significant untracked cost.
Action Items
- ✓Consider implementing strategies like portion control, cooking fresh food to order, and improving food inventory management to reduce waste and control costs.Effort: lowImpact: medium
Tools & Resources
- →World Sustainable Hospitality Alliance: The World Sustainable Hospitality Alliance (WSHA) provides resources.
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