United against Food Waste: Kick-off of our Sustainable Food model project
The game is on: from 19th to 21st of September the kick-off events for the Sustainable Food project “Avoidance of food waste” took place in five hotels on the Greek island of Rhodes. The employess of the participating hotels were familiarized with the waste analysis tool and got all important information about the project as well as the practical implementation.
Five hotels of the Greek island of Rhodes participate in the sustainable food model project “Reducing Food Waste”. Last week, Gregor Raimann, an expert from United Against Food Waste eV with 23-years of experience as a chef and restaurant consultant, and Futouris manager Swantje Lehners met the general managers, F & B managers, chefs and sustainability consultants of the hotels lti Asterias (DER Touristik), SENTIDO Apollo Blue (Thomas Cook), Sunwing Kallithea (Thomas Cook), Sunprime Miramare (Thomas Cook) and Alex Beach (TUI) on the island.
Swantje Lehners first presented the Futouris branch of industry project “Sustainable Food” as well as the practical handbook for tourism companies, and explained how the knowledge will be transferred in practice within the two model projects. Subsequently, Gregor Raimann gave the participants valuable information on the topic of food waste and explained the relevance of the topic for the environment and climate protection. He spoke about the different phases of the pilot project “Avoidance of food waste” and gave the participants an introduction to the waste analysis tool, with which the amounts of waste in the hotels will be measured and analyzed. In the subsequent discussion with the participants as well as during the visit of the individual hotel kitchens and restaurants, many questions regarding the practical feasibility could be clarified.
As a next step, the first waste measurements will now be proceeded within the hotels by using the waste analysis tool from United Against Food eV. In the course of two to four weeks, F & B employees will measure food waste in the areas of storage, production, buffets and plateau residues. Afterwards the results will be evaluated by the United Against Waste team. On basis of all measurements and results, recommendations for the reduction of food waste will be developed.
At the beginning of the coming season the kitchen staff of the 5 hotels will be discussing possible improvements in a roundtable meeting, after which the employees will be trained and actions will be implemented. Finally, another waste measurement is carried out to check wether an improvement could be accomplished.
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.