Lodging
With the growing demand for sustainable travel, farm-to-table menus, and increased data reporting requirements, food waste in the hospitality industry is under significant pressure to enhance the sustainability of food service operations.
Fighting Food Waste in Hospitality
Creating memorable guest experiences is a key part of every hospitality operation—especially during banquets and events. Unfortunately, the tendency to overproduce food in order to provide an “abundant supply” for guests results in massive amounts of food waste across the industry.
Typical menu planning buffers designed to ensure sufficient food often produce twice as much as the average person can consume in one sitting—leading to as much as 50% of food being wasted.*
