Warring food waste
A number of Asia Pacific hotels have launched the Hotel Kitchen initiative to cut food waste. The programme, led by the WWF and the Rockefeller Foundation, kicked off in the US last year with the Hilton, Hyatt and Marriott among those onboard.
Participating hotels need to implement a food management strategy that includes separating food waste from other waste, keeping tabs on the amount of amount generated and donating food.
The hotel sector is also starting to adopt onsite technological solutions to help sites reduce the amount of food they send to landfill. The Winnow System, for example, enables establishments to record exactly how food is wasted via smart meter technology attached to waste bins.
UK-based Winnow has just announced a partnership with the Pacific Asia Travel Association (PATA) to help hotels cut food waste via the BUFFET (Building an Understanding For Food Excess in Tourism) project. PATA is based on circular economy principles and its toolkit looks at tackling the issue from its source – the most efficient way of cutting food waste being to reduce the amount actually produced.
The Hotel Kitchen initiative is due to launch in Europe in the next three months.