Food & Agriculture Organization of United Nations estimates that a third of all food is thrown away or spoils before it is used. Contrast that with the 800 million people who go hungry every day throughout the globe. It gets worse: 19 % of all landfill trash that contributes to greenhouse gas emissions is food waste.

Food waste is a problem that affects many industries, including hotels. It has recently been shown that only over 50 per cent of the food served at buffets gets consumed, which is not only bad for the environment but also contributes to the foodservice industry’s already tight profit margins by throwing out the remaining 40 per cent.

The following are five suggestions for cutting down on food waste and improving hotel food production management. See Here to Read About Air Pollution.

Perform A Waste Food Audit

A restaurant’s amount of food waste and the number of customers are the two most important things to consider while measuring food waste. Managers will have a better notion of where the most waste is generated as a result of this information. There are two ways to keep track of this data. A food log system maintains track of what has been thrown out, why, and how much. A daily track of the hotel’s traffic, the weather, and other relevant data is kept in a traffic log system to aid with future visitor traffic planning and meal ordering.

Do Not Throw Away Ingredients That Haven’t Been Prepared Yet

Review the hotel’s inventory to see whether food has been sitting around for an excessive amount of time and to ensure that the restaurant is not ordering too much to get the most out of perishable items. With the support of the hotel chef, train personnel to be more waste-conscious & efficient, and devise solutions to reduce food waste such as reusing foods.

Plan For Leftovers In Advance

Observe the meal sizes supplied to visitors by staff members. To keep customers happy, make sure that the foods you serve are precisely what you promised when you placed the order. Keep tabs on the most popular dishes and adjust your menu appropriately. Make it easy for customers to take any leftovers home with them. Also, think about providing lunches for the workers or giving the leftovers.

Involve F&B Teams And Create Awareness

Educate the hotel staff on the difficulties of adopting a food waste reduction plan. Create a culture shift in the kitchen by educating the staff about the issue of food waste & implementing tactics to combat it. For a plan to be put into effect, teamwork is essential. In addition, given the high rate of worker turnover in the foodservice business, it is critical to provide new hires with food waste management training.


Composting on-site or via a third party is an option for hotels with food waste. Monitor food waste on a regular basis and make adjustments if required.