WORLDWIDE: The global Hospitality industry can collectively reduce its food-related emissions by 30 per cent by 2030, according to a new White Paper focussed on food waste.
The World Sustainable Hospitality Alliance, Iberostar Hotels & Resorts, the Sustainable Markets Initiative and Systemiq released the Decarbonizing hotel food systems White Paper, which recommends a pathway for the industry to cut up to 70 million tonnes of CO2 annually.
With the hospitality industry representing 1 per cent of all food production emissions and generating 3 per cent of global food waste, the paper highlights solutions such as waste-tracking technologies, which can cut waste by up to 50 per cent.
The report also outlines how hotels can influence the global food system by leveraging their procurement power and optimising energy use, seeking to engage hospitality leaders in driving systemic transformation in the way food is sourced, prepared, and consumed in hotels.
The 50-page paper covers issues facing the industry, such as packaging, kitchen operations, sourcing, regional variations, how AI can be utilised to estimate food covers to introducing a circular food system and a summary of actions, noting that while some action can be taken at hotel level others may require interventions from the hotel group.
Actions for hotels to take include:
- Measuring food waste to see where to make adjustments;
- Helping guests with their behaviour around food and waste;
- Reducing plastic packaging and ensuring responsible sourcing of food;
- Improving kitchen practices and looking at renewable energy sources.
In September, senior leaders across the industry came together at New York Climate Week to review the findings ahead of the paper’s publication, discussing how best the industry can reach its 2030 target to reduce emissions and drive change.
Leaders suggested the creation of an inter-sectoral ‘lab’ to collaborate, test ideas and share learnings, the development of sourcing guidelines or joint purchasing agreements, and guidance on ‘how to’ transition kitchens, especially around technology implementation or behavioural shifts amongst chefs.
The Alliance’s CEO, Glenn Mandziuk, and Iberostar’s global sustainability director innovation, research and destinations, Erika Harms, issued a ‘call to action’ to the industry.
Glenn Mandziuk, CEO of the World Sustainable Hospitality Alliance, said: “This paper is a gamechanger for not only the industry but the entire global food system. It is a vital resource which will futureproof the industry and guide hotels in their sustainable food initiatives.
“Today the Alliance is issuing a ‘call to action’, for the industry to foster meaningful discussions and collaborations that will empower us to tackle this challenge and pave the way for a more sustainable future in hospitality.”
Iberostar’s Erika Harms added: “Rethinking food in our industry is crucial—not just for cutting emissions, but for addressing its broader impact on nature and communities across the entire value chain. The responsibility for change is ours, and beyond improving infrastructure and procurement processes, we must collaborate to share best practices and adopt a destination-wide perspective.”
The Alliance and Iberostar are hosting a webinar on December 12th at 1pm GMT and asking the industry to join them in discussing next steps and action.
You can read all of our news on food waste and hotels here.
The release of the White Paper comes just after the Alliance introduced its Universal Sustainability Key Performance Indicators (KPIs) at COP29.
Image supplied