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Reducing and Managing Food Waste presented by ITP’s Green Hotelier

Tara Hughes July 31, 2015 Tags: , , , , , , , , , , , , , Industry News No comments
FOOD WASTE

Reducing and Managing Food Waste in Hotels presented by Green Hotelier

Join us for a complimentary webinar about Reducing and Managing Food Waste presented by AGPOM’s Partner International Tourism Partnership on September 24th.

Register heregreen hotelier

 

 

 

 

 

 

 

 

Every bit of food you throw away costs you and the environment.

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. Additionally, according to the Food Waste Alliance, 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. The saddest part is 842 million people in the world do not have enough to eat.

What’s the environmental issues cased by food waste?

  • When food rots it creates methane (CH4) which has 21 times the global warming potential of carbon dioxide
  • Every time food is wasted, the water, energy, time, manpower, land, fertilizer, fuel, packaging and MONEY put into growing, preparing, storing, transporting, cooking the food is wasted.
  • If food waste was a country, it would be the world’s 3rd largest emitter of CO2

Reduced Waste = Reduced Expenses

By taking a few simple steps to waste less and recycle more, and by working out the cost of food waste to the business, hotels can reap financial as well as environmental benefits. Read more