Economic Benefits

Seven hotels in the Mediterranean participated in the Futouris project “Reducing Food Waste”, implemented in cooperation with United Against Waste Germany. The aim was to significantly reduce food waste in the 11 hotel restaurants involved.

Following initial awareness-raising and training sessions, kitchen staff at the participating hotels separated food waste into four categories: storage losses, preparation waste, overproduction and plate waste. Using a digital food waste analysis tool, the waste was systematically recorded and analysed to identify opportunities for reduction in each category.

The biggest challenge identified was the all-you-can-eat concept, which leads to excessive overproduction at buffets and above-average levels of plate waste. During training sessions and workshops with hotel staff, several practical solutions were developed for implementation in daily operations. Each hotel was required to introduce three food waste reduction measures during the summer season.

The results were impressive: the participating hotels significantly reduced their food waste through measures such as using smaller containers at buffets and introducing live cooking stations. One hotel achieved the best result, reducing food waste during lunch service by 61.5 kg – a 40% decrease. Another hotel saved around €26,500 through lower food purchasing costs and reduced waste disposal expenses.

Photo Credits
Cover Photo: https://pixabay.com/
Photo 1: Futouris. Workshop at one of the participating hotels.
Photo 2: Futouris. Calculating milestones for food waste reduction.