The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges our industry, particularly the hospitality sector, to reduce food waste to landfill.

Implemented in

  • Asia / Pacific

Sectors of activity
Waste, incl. Chemicals, Food & Beverage, Tourism

Type of initiative
Capacity Building & Implementation, Research, Analysis, Assessment

Type of lead actor
Business Sector

Start date
01/03/2018

Objectives

PATA CEO Dr. Mario Hardy said, “With significant growth expected in the industry and especially the Asia Pacific region in the near future, greater waste can be expected. Our aim is to curb that waste by bringing the tourism and hospitality sectors together to reduce our impact on the planet by reducing our industry’s food waste to landfill. Reducing food waste will reduce the cost for operators in the industry while benefiting the environment at the same time.”

The main activities in this initiative include the raising awareness of food waste in our industry and the creation of Asia-Pacific focused resources for hoteliers and other hospitality and tourism professionals to drive positive change and ultimately reduce their food waste to landfill.

Activities

Under the campaign, there are several activities:

Website: This is our info hub and also where you can find our toolkit. The resources on our website (Challenges & Solutions) is an abridged version of the full, downloadable toolkit. We also have a list of organizations in Asia that are working in this area, whether in consulting of food banking and redistribution, a list of legislature relating to food waste worldwide, as well as a food waste management checklist.

“Bangkok Hotels Project”: PATA is partnering with a local food collection and redistribution organisation, Scholars of Sustenance to reduce Bangkok hotels’ food waste to landfill. SOS has been working with PATA Bangkok hotel members to audit their food waste, provide training, and then will be collecting their edible food waste for donation.

Youth Challenge: Young Tourism Professionals have been challenged to reduce food waste on campus or with local stakeholders. We are currently in the “Dessert” phase of the challenge, where the 6 competing teams are implementing the food waste solutions they developed earlier in the challenge. A winner will be announced in March. The winning team will be invited to present at the PATA Youth Symposium in Cebu in May 2019.

State of the Industry Report: This report will be a collection of case studies and best practices on food waste in the tourism & hospitality sector in the Asia Pacific region, and will feature experts' recommendations for the way forward. It will be launched in May in Cebu at the PATA Annual Summit.

Impact and Results

By the end of 2018, most of the organizations downloading the toolkit are from Thailand or Singapore. Over 30% are in the hospitality industry, nearly 25% are from education, 10% are in consulting.

The hotels that have participated in the pilot (Kempinski, Sukosol, Vie, Rembrandt, SO Sofitel, BW, Centara, Marriott) have collectively saved over 77,000 kg of food in the first half of the year (2018). If one kg=3 meals, then that is over 231,000 meals. If one meal = 25THB that means costs savings of nearly 6 million THB or nearly USD$200,000