Food waste is the modernity paradox, despite a part of the world still fighting against malnutrition, the other party is guilty of wasting one third of the food produced.
Besides the ethical implications that cannot be ignored, all this has repercussions on the exploitation of our planet.
The world of Horeca certainly cannot count itself out of this debate, which is why we wanted to retrace on our blog an article by the English magazine “Supper” that deepened the topic showing how less waste corresponds not only to the well-being of the community but also to significant benefits from a financial point of view.
The waste in hotels
The breakfast buffet is perhaps the most obvious example of food waste in hotels, dishes full of croissants, toast, leftover bacon are inevitably thrown away because it is rarely possible to reuse them or even simply donate them due to the numerous health-hygienic restrictions. Even specific internal procedures or certain quality standards often turn into food waste.
The Champions 12.3 experiment
Champions 12.3, a global alliance of public and private sector managers, research institutes and other international bodies, conducted research on 42 hotels in 15 countries to try to explore the issue of food waste in hotels, by analysing it from the financial and practical point of view.
Each hotel has introduced some practices with the aim of avoiding waste, from changes in purchases to staff training on specific food handling and preservation procedures, up to the modification of the menu.
Really remarkable results
For every dollar invested in programs to reduce waste in the kitchen, an average of $ 7 was saved. Savings result from a reduced amount of food purchased, from the increase in revenue generated from food previously labelled as waste and from lower costs in waste management.
A 5-star hotel based in Bangkok, that has taken part in the research, achieved a 50% reduction in waste in the first 15 weeks, with an estimated saving of $ 60,000 per year.
Among the most successful practices there are:
- the involvement of chefs and suppliers;
- the constant measurement of waste in order to know where to intervene if necessary;
- the renovation and re-thinking of the buffet;
- the reduction of overproduction;
- the re-use of excess food.