EVENT: Food Loss and Waste workshop - Hotel Kitchen
A parallel workshop was held at Texas Tech University, co-organized between FUCOGA, WWF, and with contributions from the "Red Costarricense de Desperdicios Alimentarios", Winnow and WRAP with the aim to exchange knowledge around solutions that can effectively combat food waste at the hospitality and restaurant sectors - such as compiled in the Hotel Kitchen toolkit developed by WWF and the American Hotel & Lodging Association - and to discuss pathways to kick-start or expand food waste initiatives in Costa Rica.
"The toolkit has allowed some of the businesses we have worked with to start seeing results in only 6 months time. And the first crucial step is fairly easy: start measuring your food waste! The toolkit teaches every staff position, from dish cleaners to security personnel to management, how to play their part." explained Pete Pearson, Director Food Loss and Waste, WWF.
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