Free webinar: Cut food waste, cut costs

Hotels should consider the cost of purchase, labour, water & cooking.

Reducing food waste can have a big impact on kitchen costs

Reducing food waste in hotels and restaurants can have a big positive impact on overheads.

By creating food waste, you could be paying for it three times over; for the ingredients, for the labour involved in creating the dish, and then for the refuse company to take it away.

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. And the Food Waste Alliance reports 68m tonnes of food waste are produced each year in the US, with around 39.7m tonnes going to landfill or incineration. One third of this is from full and quick service (QSR) restaurants. Every bit of food you throw away costs you and the environment.

Finding ways to reduce, and better ways to dispose of your food waste will always save you money and create improved working practices for kitchen staff.

With a few simple steps a hotel or restaurant can cut costs, reduce its impact on the environment and often support community initiatives.

The International Tourism Partnership is working with the Association of Green Hotel Property Owners and Managers to offer a free webinar on 24th September helping hoteliers learn how to reduce food waste, and cost, in their hotels.

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! Speaker: Fran Hughes, Head of Programmes, International Tourism Partnership

To register for the event on 24th September 2015, please click the link

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