A recent investigation into hotel food waste at a buffet breakfast led to shocking discoveries of untouched, fresh food being thrown away due to strict food safety regulations. The UN Environment Programme’s Food Waste Index Report for 2024 revealed that 1.05 billion tonnes of food went to waste in 2022, with 19% of food available to consumers lost at various levels. Hotels, like Meliá Hotels International, are working to minimize food waste by following regulations and exploring innovative solutions.
While some hotels have eliminated buffets altogether in favor of plated meals, others are implementing strategies to reduce waste, such as smaller portion sizes, live cooking stations, and donating surplus food to social entities. Michelin-starred chef Massimo Bottura recommends educating guests on food waste, offering plant-based options, and creatively utilizing kitchen scraps to minimize waste.
AI technology is also being utilized in some hotels to reduce food waste, with the Accor hotels group partnering with Orbisk to track ingredients being thrown away and identify ways to cut down on waste. By fostering a culture of innovation, responsibility, and creativity in the kitchen, hotels can turn food waste into culinary treasures and contribute to global sustainability goals. Hotel guests can also play a role in reducing food waste by being mindful of portion sizes and making environmentally-friendly food choices.
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Photo credit www.euronews.com
