S1E15: Hospitality Food Waste, Misconceptions, Measurements, Certification With Benjamin Lephilibert

一    Radhika Arapally
|    September 14, 2021

Share : 

If you are a hospitality colleague, then check your awareness of food waste by answering these three simple questions:

  1. Do you know how much food is wasted in your hotel/restaurant?
  2. Do you get an answer when you ask this question?
  3. Is food waste in your restaurant benchmarked?

If you are doubtful about your answers to any of these questions, do listen to the podcast episode with Benjamin Lephilibert, Managing Director of LightBlue, to grow your knowledge on FOOD WASTE and what actions you can undertake.

WHY IS FOOD WASTE AN IMPORTANT TOPIC? Globally 33% of the food produced is lost or wasted, a waste of precious resources. At an international level, the largest waste category is organic waste (food and green), making up 44% of global waste, compared to plastic which is 11% (World Bank Group, 2018)

Check out the SUCCESS STORIES shared by Benjamin on this youtube; and review The PLEDGE™ on Food Waste, developed with a consortium of academics and experts, third-party certification and benchmarking system that enables hotels, restaurants, and canteens to adopt a unified and holistic approach to cut on food waste with the whole process being 100% online.

Show Notes

Leave a Reply

This site uses User Verification plugin to reduce spam. See how your comment data is processed.

Trending Podcasts

You May Also Like


Create an Account

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

By continuing you agree to our Terms and Conditions and Privacy Policy.

Sign in to Sustainability Kiosk

Don’t have an account, please Create An Account.