A new report finds that hotels can reduce food waste by up to 40% through measurement and monitoring programmes that improve purchasing, preparation and inventory management.
Hotels measuring food waste can pinpoint areas in which there is food wastage and take steps to minimize food waste, according to a report about waste management procedures within the hospitality industry.
This report focused on analyzing the amount of food waste produced during the purchase, storage, preparation, and service stages. The findings showed that analysis of the data helped hotels to detect the pattern of wastage and implement changes in their operations.
Food waste continues to be a major waste component in the hospitality industry. Besides, wasted food means the resources used for its production, transportation, and preparation were lost.
The report stated that food waste within hotels is due to overproduction, inaccurate forecasts, excessive buffet food, and ineffective inventory management, amongst other reasons. Analysis of waste helped hotels to identify the amount and sources of wastage.
Waste analysis helped hotels within the study to implement various strategies such as adjustment of purchasing quantities, modification of menus, evaluation of portion sizes, and food preparation practices.
It was stated that the measurement of food waste was being considered in waste management programs within the hospitality industry. Programs have been implemented by industry players to compel firms to measure and report their waste.
According to the researchers, businesses without the practice of food waste measurement may not have data on how much food is wasted and at what stage waste occurs.
It was stressed that the continuous tracking of food waste is necessary to enable firms to measure waste and assess the impacts of measures implemented.
Waste management and resource utilization are still problems faced within the supply chain, industry, and households alike. Programs have been implemented to reduce the generation of waste and promote efficient utilization of resources.
The report emphasized that the measurement of food waste would give information about waste disposal practices and help hotels evaluate food purchase, storage, and food service practices.
The results of the study contribute to current debates on resource utilization and waste management in the hospitality industry.
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