Radisson Hotel Group (RHG) aims to reduce residual food waste – usually disposed of in landfill or by incineration. They have implemented many measures to help prevent food wastage, including portion control, correct food storage, and two key partnerships.
Winnow in Dortmund
What gets measured gets managed. The Radisson Blu Hotel, Dortmund started using Winnow. Winnow develops technology to help chefs achieve greater visibility in their kitchens and make better decisions that lead to dramatically reduced food waste and costs. Due to system analysis, over production is minimised, it helps reducing production to the right level per product and portions of a-la-carte items can be better adapted. Over an initial period of 10 months, the hotel managed to reduce their food waste by 34%, representing 836kg, which is the equivalent of a 4-ton CO2e reduction.
Too Good to Go
RHG has partnered with Too Good To Go, a solution that allows businesses to sell excess meals left over at the end of the shift or day to combat food waste. Users and businesses save food and help preserve the environment — reducing food, energy and water wastage, as well as CO2 emissions. The Too Good To Go app enables RHG’s European hotels to sell surplus food for a set, reduced price, helping to reduce waste and protect the planet. Currently, 49 Radisson Hotels in Europe partner with Too Good To Go. Since the project launched, RHG have saved 18,724 meals from being wasted, corresponding to an impressive CO2 reduction of 45.8 tons.
