Avoiding Food Waste, Mediterranean region
According to recent estimates, approximately one third of food is thrown away every year. The German hotel industry alone produces each year 200.000 tons of food waste. About 50% of this waste could be avoided. It is very likely that the figures look the same in other countries: The baseline study “sustainable food” has witnessed that in the surveyed hotels in Turkey and on Gran Canaria, 60% of the purchased food was thrown away. This figure is alarming – but it can be reduced through systematic measures along the value-added chain.
During this project, food waste measurements in partner hotels of the Futouris members are carried out in cooperation with United Against Waste e.V. to find out where waste can be reduced. The aim is to measure how much food waste is generated in the individual hotel divisions with the help of a waste analysis tool. Over a period of several weeks, the participating hotels measure food waste in the following divisions: logistics, production, buffet and table waste. United Against Waste e.V. draws on these findings to calculate concrete figures for the entire industry. Checklists and a catalogue with recommendations for reducing food waste in hotels will then be developed. Before starting into the next holiday season, the executive chefs will come together in round table meetings for an exchange and think of possible improvement measures.
Concerned hotel employees will then be trained according to the “train the trainer” principle. After implementing the developed solutions, food waste will again be measured in all participating hotels to evaluate the project’s success.
The project aims at initially reducing food waste in the kitchen, on the buffet and on guest plates in all participating hotels. Easily comprehensible checklists and a devised a catalogue with recommendations allow for a transfer of the findings to the entire industry.