America’s Leading Hotel Brands Join The Fight Against Food Waste in Hospitality Industry
24.03.2017 SUSTAINABLE TOURISM 0.0 0


The USA’s leading hotel brands – Hilton, Hyatt, IHG, Marriott International, Hershey Entertainment and Resorts, Sage Hospitality and Terranea Resort – are participating in twelve projects that aim to reduce food waste in hotel industry.


The projects were developed by World Wildlife Fund (WWF) and the American Hotel and Lodging Association (AHLA) with support of the Rockefeller Foundation’s YieldWise Initiative.


Production of food has the biggest impact on the environment. However, as World Wildlife Fund states, one-third of all the food produced is wasted throughout the supply chain. Hotel industry is one of the major contributors to the increase of food waste.


Therefore, World Wildlife Fund and AHLA teamed up to develop actionable projects to prevent food waste though better food management in hotel industry.


Pete Pearson, Director of Food Waste and World Wildlife Fund, said, “With its substantial food service volume and broad reach with consumers, the hospitality industry is an ideal catalyst for accelerating change. Imagine every hotel breakfast buffet or conference luncheon eliminating food waste. While businesses should make food donation and landfill diversion a priority, these pilot projects will focus on food waste prevention, which is ultimately better for business and the environment."


"The industry has a unique opportunity to raise awareness and design the guidelines, tools and resources needed to make a difference—the participation of some of America's largest brands in these pilot programs underscores the industry's long-term sustainability commitments. Through these programs and the leadership of World Wildlife Fund and The Rockefeller Foundation, we look forward to being a part of a worldwide solution to food waste," added Katherine Lugar, President and CEO of AHLA.


Each pilot project addresses a critical step along the food waste supply chain:

  • measuring food waste outputs on a regular basis
  • improving employee training programs
  • creating menus that allow to limit food waste
  • raising awareness with customers


Upon completion of pilot projects, World Wildlife Fund will publish a toolkit to present key findings, best practices and next steps to tackle food waste in the hotel industry.


"Considering the tremendous energy, water and habitat loss embedded in our food, loss and waste can no longer be accepted. The hotel industry is showing other sectors how we can move faster through improved analytics by focusing on prevention strategies. Food waste is a problem institutions can solve faster through collaboration," said Pete Pearson.


by Natalie Myhalnytska


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TAGS:tackle food waste, Sustainable tourism, Food waste in hotel industry, impact of food waste on environment

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