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How Hotel Properties are Fighting Food Waste—& Winning!

Alexei Rudolf (Director of Operations, Foodservice Connections LLC)

Pete Pearson (Senior Director, World Wildlife Fund)

Location: 211

Date: Monday, February 25

Time: 10:30am - 11:30am

Pass Type: Catersource Conference & Tradeshow, Catersource Connect - Get your pass now!

Track: Hotels, Restaurants & On-Prem, Food & Beverage

Vault Recording: TBD

Food waste is already well-known to Catersource attendees as a critical issue for sustainability, social welfare, and the bottom line. What you may not know is that the World Wildlife Fund (WWF) and the American Hotel and Lodging Association (AHLA), with support from The Rockefeller Foundation, came together to work with the hospitality industry on understanding and reducing food waste, especially in buffet and banquet service. Through research and a series of demonstration projects with properties across the country, innovative strategies were identified to engage staff, partners, and guests in cutting waste from hotel kitchens. Participating hotels from Hilton, Hyatt, Kimpton, Marriott, and Fairmont saw reductions of 10-38% in just 12 weeks. If this scaled across the industry it would eliminate half a million tons of waste within a year.

In this session, we’ll hear from some of the hotels who participated in the pilot studies about what they learned, and real-life strategies that apply to any catering operation. We’ll also take a look at the comprehensive toolkit that this project generated, a free and impactful resource to caterers of all stripes.