Hotel Food Waste is Your Business
By Pete Pearson Director of Food Waste, World Wildlife Fund | September 16, 2018
Co-authored by Samantha Kenny, Program Officer, World Wildlife Fund
When hotels adopted Energy Star technologies and implemented 'Hang Your Towel' water stewardship campaigns, they saw benefits beyond achieving environmental targets. These efforts yielded a return on investment by improving efficiency. Today, hotels are presented with a new opportunity for efficiency – food efficiency – with the potential for financial, social, and environmental benefits that far outweigh implementation costs.
It's estimated that one-third of food grown globally is thrown away. Beyond financial losses, this is a waste of 66 trillion gallons of water, 5.4 million square miles of land, and 4.4 billion tons of greenhouse gas emissions. The impact of these wasted resources is compounded by staggering rates of global hunger and food insecurity.
Reducing food waste depends on shifting the way people value food. Creating this sustainable change in a hotel requires staff of varied functions to come together and think critically about the tasks they undertake every day.
Hotels have a unique opportunity to influence both public perception and a large portion of food service professionals, gaining significant business value in the process. This value is added in the form of:
- Increased staff morale
- Progress against a brand or property's environmental or social goals
- Improved service to guests and clients
- An enriched relationship with community groups
- Better understanding of property operations
- Reductions in operational costs
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