If you are a hospitality colleague, then check your awareness of food waste by answering these three simple questions:
- Do you know how much food is wasted in your hotel/restaurant?
- Do you get an answer when you ask this question?
- 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
