Image 1 of 2
Image 2 of 2
As the Asia Pacific hospitality market continues to grow at a phenomenal rate, there has been a correlating increase in demand for food and beverage. Inevitably, this leads to a rise in food waste and global economic loss as one third of all food produced – around 1.3 billion tonnes per year – ends up being wasted. Furthermore, the subject of food waste has become one of the key critical issues on the global agenda and an aspect of one of the 17 Sustainable Development Goals (Goal 12: Responsible Consumption and Production).
In the travel and tourism industry, there is a common misconception that most food gets wasted due to the high demand of the consumer, however this is not the case. A recent study on behalf of Champion 12.3 has shown that there is a huge opportunity for the industry and, through controlled operations and proven tools, the hospitality sector itself can reap enormous economic and environmental benefit by reducing food waste.
Find out where the majority of food waste actually occurs, and how to reduce waste and thus save money in this edition of the bulletin series.
