Hotel Kitchen: Fighting Food Waste in Hotels
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Date:
November 13, 2017
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Pete Pearson, Director of Food Waste; Markets & Food
Monica McBride, Senior Program Officer, Food Waste; Markets & Food
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This publication relates to:
WWF is working to transform sectors where we see potential to make the biggest impact. It’s estimated that 40% of food waste happens in customer-facing businesses like restaurants, supermarkets and hotels. Hotels, which serve $35 billion dollars in catering and banquets each year in the US, are an ideal test bed to learn, iterate, drive waste reduction, and help reshape the food service industry as leaders in food waste reduction.
To help the hospitality industry do its part in fighting food waste and helping local communities meet the needs of the food insecure, World Wildlife Fund (WWF) and the American Hotel and Lodging Association (AHLA), with support from The Rockefeller Foundation, created this toolkit to challenge the industry to prevent food waste, donate what cannot be prevented and divert what remains.
Learn more at HotelKitchen.org
