Food waste has become an urgent problem in the world today, with devastating consequences for the environment and society. It is estimated that about one third of the food produced worldwide is wasted, amounting to 1.3 billion tonnes annually. The hotel industry is also a major contributor to food waste: lavish buffets, room service, banquet events...
The consequences of food waste are far-reaching and complex. From an ecological point of view, food waste contributes to greenhouse gas emissions, as the decomposition of food in landfills releases methane, a powerful greenhouse gas. It also wastes valuable resources such as water, energy and land needed for food production. Economically, food waste represents a significant financial loss to individuals, businesses and governments. Socially, it exacerbates food insecurity and leads to inequality and hunger in many parts of the world.
How can hoteliers prevent food waste? By preventing and managing it.
Let-s see some tips:
Hotels have a unique opportunity to lead the way in reducing food waste in the hospitality industry. Let’s work for a hospitality industry that prioritizes sustainability and takes proactive steps to address the food waste problem.
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