Measuring and managing food waste can lead to a 40% waste reduction for hotels

Targeted interventions, such as the implementation of measurement and management practices, can reduce hotel food waste by up to 40% in six months, a new report by World Wildlife Fund, Greenview and the American Hotel & Lodging Association has found.

The report highlights the scale of food waste generated by US-based hotels, with the hospitality sector responsible for around 3% of total food waste on a global level.

Environmental and economic benefits

As it notes, addressing food waste makes both environmental and economic sense, with wasted food costing hotels and resorts millions of dollars each year, and the economic burden of managing said waste continuing to grow.

‘Food waste accounts for approximately 8% of total food costs in hotels, undermining their economic sustainability,’ the report notes. ‘On the other hand, evidence from hospitality and foodservice pilot studies indicates that, in many cases, these losses can be quickly cut.

‘By simply measuring and managing food waste, case studies have found that hotels can reduce 40% of their waste in six months. Even more impressive: For every $1 invested in these efforts, hotels pocket, on average, a $7 return.’

Food waste pattens vary significantly across the hospitality industry, it added, with resorts typically generating 75% more food waste than non-resort hotels.

Globally, food waste contributes between 8% and 10% of global greenhouse gas emissions, with the report noting that even moderate reductions can result in measurable environmental benefits.

The role of data

The report also emphasises the importance of data in addressing the food waste issue, with many hotels facing difficulties in tracking food waste due to operational complexity. WWF and its partners are developing a new food waste measurement pilot that will seek to identify barriers and highlight the benefits that come from dedicated food waste tracking and reporting.

‘Transforming hospitality’s relationship with food waste won’t happen overnight,’ the report notes. ‘But there is a tremendous opportunity here. By making sure that food waste reduction is a core strategic and operational priority, hotels have the potential to catalyse large-scale environmental and economic change.’ Read more here and here.