Avoidance of food waste: identifying potential savings
In the six participating hotels of the Sustainable Food model project “Avoidance of food waste”, measurements of the food waste in the areas of breakfast, lunch and dinner were carried out. Twenty-two plausible and usable measurement results are available, on the basis of which measures and tools for reducing food waste can now be developed. The big challenge around the “all you can eat” concept, which leads to excessive overproduction for buffets as well as above-average food leftovers on plates, became clear. It is now necessary to work with the hotel to find creative strategies to reduce the amount of waste without compromising guest comfort. Our project partner United Against Waste has planned roundtable meetings and trainings with hotel employees at the beginning of the coming summer season in order to generate practical solutions that can be implemented in the daily work.
Food waste measurements in the participating hotel are carried out in cooperation with United Against Waste e.V. and their waste analysis tool. Based on the findings, a set of recommendations will be developed to promote a more responsible handling of food.