Our latest Know How Guide has been developed in collaboration with Considerate Hoteliers to help hoteliers and chefs understand how to manage and reduce food waste in hotels – what is the issue, how should it be addressed and what resources are on offer
This guide has been produced by the International Tourism Partnership (ITP) in collaboration with Considerate Hoteliers. The article draws on resources from organisations like WRAP that are available for the hospitality industry, with additional statistics and information on waste management separately referenced. It is designed for use by Corporate Responsibility and Environment Managers and Chefs. You can read the guide here on the site, or download it here.
What’s the problem with food waste?
- Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted each year
- Every year, consumers in rich countries waste almost as much food as the entire net food production of sub-Saharan Africa
- 842 million people in the world do not have enough to eat
- When food rots it creates methane (CH4) which has 21 times the global warming potential of carbon dioxide
- If food waste was a country, it would be the world’s 3rd largest emitter of CO2
- Every time food is wasted, the water, energy, time, manpower, land, fertilizer, fuel, packaging and MONEY put into growing, preparing, storing, transporting, cooking the food is wasted. This great video captures it perfectly
In short; reducing food waste helps you stop wasting money and a host of other resources. Here is an estimation of the carbon emissions created by common foods;
Read more at Green Hotelier!