USA: REDUCING FOOD WASTE IN HOTELS
For many years, hotels have worked on sustainability issues such as water conservation, sustainable seafood sourcing and soap recycling. Working with the American Hotel & Lodging Associations (AHLA) and with support from The Rockefeller Foundation, WWF-US has developed Hotel Kitchen, a toolkit of methods and practical trainings to help hospitality brands and properties tackle food waste onsite. A demonstration programme with 10 hotels across the country saw a reduction of at least 10 percent in all properties and, in some cases, food costs were lowered by three per cent or more.
While preventing waste is best, even if waste can’t be completely eliminated, the carbon impact can be mitigated by diverting food waste from landfill, prioritising its use for animal feed, or by composting. Several states and major cities in the US already have bans to keep organic waste out of landfills. In one case study, 22 metric tons of carbon dioxide equivalent was prevented from being released to the atmosphere over four months.