Local and sustainable: Measures for the responsible handling of food
The successful Futouris industry project "Sustainable Food" has shown that employee awareness and training is one of the key factors and the foundation for anchoring sustainable F&B and sustainable work practices. In addition, the project recognized that continuous food waste measurements help prevent and reduce avoidable food waste.
In its project, FTI builds on the knowledge and measures gained in the industry project and transfers them to the 18 meeting point hotels of the FTI group on Canary Islands.
In the first phase of the project, the awareness of the hotel staff on the subject of sustainable food is strengthened so that a basis for the further project phases is built. For this reason, 5 employees of the F&B departments of the three pilot hotels Cactus Garden on Fuerteventura, Playa Bonita on Gran Canaria and Bahía Fañabe on Tenerife as well as 3 other representatives of the hotel group Meeting Point Hotels are trained by the project partner COMPASS. The training includes (among other topics) Information on sustainable purchasing by taking into account local and seasonal food as well as practical approaches to avoid food waste. Afterwards, the already trained F&B employees pass on their knowledge to their colleagues, so that all hotel employees in this area have the same level of knowledge about the topic of sustainability in the kitchen.
In the second phase of the project the focus is on preventing and reducing food waste. As a first step, food waste will be collected and measured at each of the three participating Meeting Point hotels using the online analysis tool of the partner United Against Waste e.V. (UAW). Following an analysis by UAW the measurements will be presented to the hotel teams as part of a workshop and the operative processes currently used in the hotels will be captured. Based on these findings the participating hotels, together with partner UAW, are developing individual measures in order to reduce food waste. The developed measures will then be tested in the three pilot hotels. Afterwards, the food waste is measured again over a period of four weeks to document the success of the implemented measures and, if necessary, to further improve them.
After completing the measurement phases, it will be examined how the successfully implemented and effectively reducing measures can be integrated into the other 18 hotels of the Meeting Point hotel group on Canary Islands.
The successfully tested measures to reduce food waste will be published and made available to Futouris and all Futouris members.
- Increased awareness and knowledge of hotel staff through intensive training on the topic of sustainable food
- Reduction of food waste by changing internal processes, patterns of behavior and improved food processing