The business case for reducing food loss and waste: Hotels

4th April 2018

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in hotels.

Key Points
The first-of-its-kind analysis for the industry found hotels saved $7 for every $1 invested in reducing food waste.
Nearly 90% of sites were able to keep their total investment below $20,000.
70% had recouped their investment within just one year.

Food loss and waste: a global challenge  

One third of all food produced in the world is never eaten.  This has tremendous economic, social and environmental consequences.
 
In this new report, co-authored by Peter Mitchell, WRAP and Austin Clowes and Craig Hanson from the World Resources Institute (WRI), we demonstrate how reducing food waste in hotels can be a large financial opportunity to reduce costs, increase revenues, and engage staff and customers.
 
It demonstrates how reducing food waste in hotels doesn’t have to be complicated, and highlights five types of action for achieving successful reduction programmes.

“We have clearly shown that with simple measures, hotels can save money, protect the environment and still satisfy the needs of their customers. By working together we can make this happen more rapidly, all around the world.” Marcus Gover, CEO, WRAP. 

 
Written on behalf of the Champions 12.3 network – the coalition of nearly 40 leaders from government, business and civil society - it calls upon hotel owners and managers to “target, measure and act”.  
 
Through doing this, hotels can realise the business case for themselves. And they will be making a significant contribution to the global effort to achieve the UN Sustainable Development Goal 12.3 to halve food waste by 2030.