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All posts tagged food waste reduction

Credit: Sereechai Puttes, Time Out Bangkok

SOS Thailand’s COO tells us how we can get more out of food waste

Bangkok is a huge buffet city, with hotels and restaurants offering daily eat-all-you-can feasts or Sunday brunch specials. Many of these buffets prepare more food than their guests can consume—better be safe than have to deal with hungry, disgruntled customers complaining that there wasn’t enough roast beef.

But have you ever wondered what these restaurants do with all their excess food? Most become food waste, ending up in trash bins and, later, landfills. (64 percent of Bangkok landfills are made up of food waste.) Have you ever wondered if there was any way you could perhaps make sure that all these surplus food doesn’t just go to the bin? An NGO in Thailand has.

Read the full article to find out more here.

By Gail Piyanan and Thana Boonlert for Time Out Bangkok.


Discussing how to reduce buffet waste during a panel discussion at the Ideo offices in New York. John Taggart for the New York Times.

Lawrence Eells, the executive chef at the Hyatt Regency Orlando, in Florida, would like his kitchen, or at least its operations, to be as lean as his roast beef. So in April, he welcomed a team of researchers looking at ways to reduce food waste, especially around the abundant all-you-can-eat buffets.

Their initial finding — that guests ate just over half of the food put out — surprised almost everyone. Perhaps even more striking was that only 10 to 15 percent of the leftovers could be donated or repurposed because of food safety regulations, while the rest ended up in the garbage. The sizable waste generated by coffee, juices and other liquids added to the conundrum.

Read the full article to find out ways found to reduce food waste in hotels. 


By Linda Himelstein for The New York Times.