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According to UNEP, roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. In the UK alone, this is estimated to cost hospitality businesses £2.5bn a year. Every bit of food you throw away costs you and the environment.
With a few simple steps a hotel or restaurant can save money, reduce its impact on the environment and often support community initiatives. Tying in with Green Hotelier's Talking Point on Food Waste in September, the International Tourism Partnership and Considerate Hoteliers are conducting a free webinar on how to reduce food waste, and cost, in your hotel.
Who should attend? CR professionals, Environment Managers, Head Chefs, Hotel Owners & General Managers, Purchasing Teams, Heads of F&B.
Our webinar takes examples of initiatives and case studies from all over the world so wherever you are based, please join us!
If you missed this webinar, you can listen to the recording for free here: 2014-09-25 16.00 ITP _ Considerate Hoteliers Food Waste Webinar
Register for a session now by clicking a date below:
Once registered you will receive an email confirming your registration with information you need to join the Webinar.
For more information on food waste check out Green Hotelier's past articles here.