Recent research by the World Wildlife Fund (WWF) indicates the urgency to waste less food in hotel businesses. In collaboration with the American Hotel & Lodging Association (AHLA) and The Rockefeller Foundation, they launched a variety of programs to train hotel employees, design menus to decrease food faste, and raise awareness with the hotel guests. The pilot projects were introduced at hotels from seven different established brands within the industry with help by The Rockefeller Foundation’s YieldWise Initiative, which wants to cut the waste of food in the world by 50 percent by 2030.
Through a broad reach, the hotel industry is believed to be an excellent accelerator for change. The intention is to spread the initiative to other sectors as well, with restaurants and retail being eyed next.
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