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Rethinking the Buffet: 3 Things Hotels Can Do Now to Reduce Food Waste | |
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2018-04-09 | |
发布年 | 2018 |
语种 | 英语 |
国家 | 美国 |
领域 | 气候变化 ; 资源环境 |
正文(英文) | Imagine that you’ve just stumbled down to a hotel’s dining area in the morning, groggy and desperate for caffeine. You might have a presentation to give for work, or maybe you’re herding your extended family. You may even be on a relaxing weekend getaway. Chances are, you’re not considering what happens to the food in the breakfast buffet once you leave the hotel. Chances are, that food will be thrown away. Food waste has tremendous economic, social, and environmental consequences, but it is preventable. New research on behalf of Champions 12.3 builds a robust business case for hotels to reduce this inefficiency. The first-of-its kind analysis of 42 hotels in 15 countries found that nearly every company achieved a positive return when investing in food waste-reduction programs, with the average site seeing a 600 percent return on investment. But this financial opportunity is often overlooked by managers and business leaders. The associated costs of food loss and waste may be buried in operational budgets, accepted as the cost of doing business, or considered not worth the investment needed to achieve reductions. In our analysis, however, the average site invested less than one percent of food sales and got seven times that amount in return. Ninety-five percent of sites fully recouped their investment within two years. Case studies prove the point: the MGM Gold Strike Resort and Casino in Robinsonville, Mississippi (USA), prioritized waste-reduction on its all-you-can-eat buffet, slashing waste by more than 80 percent and decreasing food costs more than 5 percent in the first year alone. Sofitel Bangkok Sukhumvit – a medium-sized, five-star hotel in Bangkok, Thailand – was able to achieve a 50 percent reduction in food waste by value in just 15 weeks, saving an estimated $60,000 per year. Reducing food waste in hotels isn’t rocket science. It’s a matter of rethinking past practices, embracing new approaches and implementing relatively simple solutions. Here are three steps that hotels can take now to reduce food waste and increase profits.
These three steps are just some of the actions that industry leaders are implementing. Hotels should identify what’s right for their context, and The Business Case for Reducing Food Loss and Waste: Hotels provides further details. More and more hotels are getting creative about food waste, and seeing outstanding financial returns as a result. Last year, a wider analysis of over 1,200 business sites and 700 companies found that the median site reaped $14 in returns for every $1 invested. Even if only for economic reasons, forward-thinking business leaders need to consider reducing food loss and waste. The financial returns can’t be ignored. |
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来源平台 | World Resources Institute |
文献类型 | 新闻 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/220356 |
专题 | 资源环境科学 气候变化 |
推荐引用方式 GB/T 7714 | admin. Rethinking the Buffet: 3 Things Hotels Can Do Now to Reduce Food Waste. 2018. |
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