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Tips on Reducing Food waste in Hotels
- Measure, monitor & manage your food waste
_________________________________________________ - Using smaller serving dishes to present food at the buffet and offer more variety in portion size
_________________________________________________ - Adjust portion sizes by controlling the size of plates dishes served to reduce post-consumer waste
_________________________________________________ - Change menu in order to minimize the number of leftovers
_________________________________________________ - Create a left-over plan
_________________________________________________ - Promote half-portions
_________________________________________________ - Assess the popular food items of customers and understand the supply and demand can help to avoid ordering unnecessary stock.
_________________________________________________ - Avoid throwing food that is close to its use-by date as it is safe to keep your festive food freeze on until the use-by date.
_________________________________________________ - Employing digital tools to help measure and manage waste can consistently cut food waste in half and significantly reduce your costs.
_________________________________________________ - Set food waste reduction targets, establish quantifiable goals, benchmarks, and incorporate food waste-related Key Performance Indicators into staff performance reviews.
_________________________________________________ - Try donating leftover food
_________________________________________________ - Conduct a Food Waste Audit
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