About food waste
Food waste has long been recognised as a global issue. Food is wasted throughout the value chain: at farms, in manufacturing processes, in cooking processes and by consumers leaving it on their plates. Food production needs a huge amount of resources – if it’s not eaten then all those resources have been wasted.
Addressing this issue is not just a priority in terms of sustainability, but also benefits the bottom line via significant reductions in food costs.
The factsheet is designed to help hotels to reduce their food waste. It includes:
- tips on how to get started
- case studies from the hospitality industry
- links to useful resources and organisations