Futouris at the German CSR-Forum 2017
The fact that up to 60% of purchased food in the tourism sector is put into the garbage at the end of a day, is not acceptable for us. That is why Futouris placed the topic at the German CSR-Forum in Ludwigsburg this year. Representatives of tourism companies, scientists and project partners discussed the challenges and approaches to solving the problem and also asked for the views of other industry representatives.
Involved in the discussion were Swantje Lehners (Futouris), Lucienne Damm (TUI Cruises), Ulrike Braun (DER Touristik), Prof. Dagmar Lund-Dulacher (MODUL University) and Torsten von Borstel (United Against Waste). Among other things, the following questions were discussed: Where can the tourism industry tackle the reduction of food waste without affecting the satisfaction of the guests? Who is actually responsible for food waste? What are the special challenges of cruise liners? And how do you communicate measures to reduce food waste to the guest? The section was chaired by Prof. Dr. Julia Peters, Professor of Sustainability and International Management at the University of Applied Sciences Kempten.
One of the findings of Futouris’ “Sustainable Food on Vacation” study, conducted in 2016, is that “57% of the guests would accept smaller portions if the waste could be reduced,” said Swantje Lehners. But the reality is different – in questioned holiday hotels, between 25 and 60% of the food are thrown away, which is an average of 200 g per guest and meal.
Lucienne Damm, Senior Environmental Manager at TUI Cruises reported on the project “Reducing food waste on cruise liners”, for which TUI Cruises is the first cruise company to systematically measure and document all food waste on board of a cruise ship. The measures derived from the measurements will be implemented fleet-wide in order to significantly reduce food waste.
Experiences of measurements of the food waste quantities in hotels and with which measures waste can be avoided, Torsten von Borstel revealed. The listeners learned that in addition to smaller portion for tasting and the use of flatter containers on the buffet, a good signposting is essential.
Ulrike Braun also highlighted the need for a holistic approach to hotels when dealing with food, which requires a fundamental analysis of the current situation. The reduction or avoidance of food waste is to be considered in the overall context and is accompanied by a sustainable purchase of food, a suitable storage, processing and presentation. Training of the hotel staff and measures for sensitization of the guest are indispensable.
“A key factor in ensuring customer satisfaction while reducing food waste is transparent, positive and humorous communication,” says Prof. Dr. Dagmar Lund-Durlacher, Head of the Department of Tourism and Service Management at MODUL University Vienna. It is an important step to raise awareness of the issue of food waste on guest side and to demonstrate his own possibilities of minimizing waste.
All participants agreed: there is still much to do to reduce food waste significantly, but the effort is worth it!