Reduce food waste, cook for your guests

The pilot project entitled Reduce food waste, cook for your guests is aimed at reducing the amount of biowaste in which most of it is food waste and the proper separate collection and disposal of waste generated in the hotel sector, taking into account the objectives of the Law on Waste Management and Plan waste management of the Republic of Croatia for the period 2017-2022. years.

Avoiding and reducing waste does not necessarily require the introduction of new and expensive technologies, but a significant effect can be achieved through good management practices, small and financially demanding process changes, and above all by introducing certain working methods that require changing work habits.

In addition to financial, there are important strategic motivators for reducing food waste in the hotel, and these are:

- environmental sustainability

- compliance with waste regulations

- food safety

- Better customer relationships

- market recognition

- a sense of ethical responsibility.

Wasting energy and natural resources

- From growing crops, production, transport, and sale—all phases of producing food require energy and resources. All this energy, precious water, valuable farming land and human labour are in vain if we throw away produced food instead of eating it.

Environmental pollution

- Food waste in landfills emits considerable quantities of methane, a powerful greenhouse gas that is several times more harmful than CO2, and that will end up in our atmosphere.

Needless cost

The logic is sound and easy to follow: by throwing away food that could have been eaten, we are throwing away the money invested in growing or producing, processing, buying, cooking and preparing these ingredients. Even more so, it means that you are throwing away the effort and money you paid for a meal you didn’t eat. In addition, the growing quantities of food waste also increase the costs of waste management in the local community.