Hotels start implementation phase in summer
After the project team developped a range of measures for hotels in the workshop which was held in June, it has been up to the hotels to adopt at least three of them in their daily hotel business in the implementation phase during summer.
During breakfast buffet, the hotels used smaller plates and spoons to encourage guests to take smaller portions and walk, if necessary, a second time to the buffet. The food offer has also been analysed and adapted to guest demand and nationality. During lunch, the hotels varied the food offer, used smaller containers and bowls and an information system to fill the kitchen staff in on the exact number of the remaining guests. Cooking “à la minute” and employee trainings were additional measures. During dinner, the hotels used smaller chafing dishes and containers and instruments to better communicate with guests (for more click here).
In the coming weeks, the final measurement are performed to compare the results and find out whether the implemented measures have proved to be effective and how much food waste could be reduced in the different hotel areas.
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.