The Business Case for Reducing Food Waste
By Pete Pearson Director of Food Waste, World Wildlife Fund | April 01, 2018
For hotels, saving money can also help save the environment while enriching the guest experience. Take water, for example. By encouraging guests to reuse towels and linens, hotels reduced their laundry expenses and saved water. They also helped raise their guests' awareness of water conservation, generating good will for the hotels and spurring positive behavior change at home.
Now, in collaboration with World Wildlife Fund (WWF) and the American Hotel and Lodging Association (AHLA), hotels across the country have a platform to save money by saving another critical resource: food.
Following a year-long research and demonstration project program, WWF and AHLA have rolled out a set of tools on HotelKitchen.org to provide hotels with a step-by-step guide to reduce waste, cut costs, and enhance relationships with their staff, guests, and community.
Why is Food Waste Important?
Food is our most vital human connection to the planet. It is essential to sustain life and deeply embedded in our cultures. Yet it also takes a huge toll on the planet, more than any other human activity.
Food production accounts for 70 percent of the water that people use, 40 percent of the frost-free land we occupy, and between 25 to 30 percent of the greenhouse gases we emit. It drives loss of habitats from the Amazon rainforest to the grasslands of the United States, and it's responsible for a significant decline in wildlife population. Yet despite the amount of time and resources it takes to grow, process, manufacture, and transport food, we seem to value it less and less.
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