PATA BUFFET (Building an Understanding For Food Excess in Tourism)

There is a huge opportunity for the tourism and hospitality industry in the Asia Pacific region to take a bite out of the food waste problem. This report aims to evaluate the opportunities for the industry and region to step up to the plate and do our part.

To start, an amuse bouche for this report examines multilateral, federal and non-profit initiatives that have been through the test kitchen, while serving up some full-bodied data focusing on the hospitality sector. The texture is surprising; the taste, comforting. In the main course, the meat of the report is served through case studies, a global dégustation of organizations sharing a generous helping of their food waste reduction practices. The next course explores the youth component of PATA’s BUFFET (Building an Understanding For Food Excess in Tourism) Initiative. This chapter is pleasantly succulent, with a hopeful aftertaste. To fill in the gaps, we have a mouthwatering pilot study conducted with Scholars of Sustenance Foundation – Thailand, some “imagine ifs” to be taken with a grain of salt. And finally, for dessert, a helping of sentiments and some zesty tidbits of advice from our friends.