Prepared on behalf of Champions 12.3, a new report by WRAP finds a compelling business case for action on food waste prevention in hotels.
One third of all food produced in the world is never eaten, WRAP says. This has tremendous economic, social and environmental consequences.
In this new report, co-authored by Peter Mitchell, WRAP and Austin Clowes and Craig Hanson from the World Resources Institute (WRI), it’s demonstrated how reducing food waste in hotels can be a large financial opportunity to reduce costs, increase revenues, and engage staff and customers.
It also demonstrates how reducing food waste in hotels doesn’t have to be complicated, WRAP says, and highlights five types of action for achieving successful reduction programmes:
- Measure
- Engage staff
- Rethink the buffet
- Reduce overproduction
- Repurpose excess food
“We have clearly shown that with simple measures, hotels can save money, protect the environment and still satisfy the needs of their customers. By working together we can make this happen more rapidly, all around the world.” Marcus Gover, CEO, WRAP.
Written on behalf of the Champions 12.3 network – the coalition of nearly 40 leaders from government, business and civil society – it calls upon hotel owners and managers to “target, measure and act”.
Through doing this, hotels can realise the business case for themselves. And they will be making a significant contribution to the global effort to achieve the UN Sustainable Development Goal 12.3 to halve food waste by 2030.
