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Global Roundtable: Mobilizing Tourism to Halve Food Waste through Recipe of Change

2:05:03 recording · AUTO · 8 speakers

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Brief overview

UNEP and UN Tourism launch Recipe of Change globally so tourism measures and halves food waste.

  1. Measurement is the starting point, not the finishEvery operator on the panel began with granular data by dish, meal period and service point before changing anything.
  2. Food waste reduction pays for itselfHotels save seven dollars per dollar invested, and Constance Hospitality measured a real cost of 19 dollars per kilo wasted.
  3. Design the buffet so waste cannot happenSmaller plates, single-serve portions, live cooking stations and table-side bread cut waste without telling guests to eat less.
Executive Summary AI
  • Adriana Zacarias of UNEP opens the Global Roundtable on the International Day of Zero Waste, where UN Tourism Executive Director Zhijun Liu welcomes ministers from Turkey, Indonesia and Peru and 14 launch partners including Accor, Hilton, Club Med, Iberostar, Melia, Radisson, Six Senses, TUI Group, EasyJet Holidays, Light Blue Consulting and Winnow.
  • Sheila Auerkamp of UNEP says the launch partners represent over 25 billion US dollars in annual revenues and 546 million guests, against 1.05 billion tons of food wasted yearly, 783 million people facing hunger, food loss and waste at 8 to 10 percent of greenhouse gas emissions, and an average hotel saving seven US dollars for every dollar invested in cutting kitchen waste.
  • Nikki Walsh of Hilton traces Green Ramadan from three hotels in three countries in 2023, which cut food waste 62 percent in 30 days, to 45 hotels in 14 countries and 342,000 guests, with David Jackson of Winnow explaining that AI trained on over half a billion food waste images costs each item and cut bread waste at iftar and suhoor by over 70 percent.
  • Constance Maillard says Accor has more than 3,000 hotels, about 65 percent of its portfolio, measuring food waste monthly since 2023 and found no one-size-fits-all solution, while Alvaro Sanchez Lopez reports Iberostar cut food waste 90 percent in its first year with Winnow in 2019 and Javed Farid puts Constance Hospitality's real cost at 19 dollars per kilo with a 45 percent reduction since May 2
  • Melvin Mack says TUI Blue Kalamata Island saved around 7.3 tons of edible food over 14 months, the equivalent of over 16,000 meals and nearly 30,000 euros, and Sven Wilting reports two Radisson pilots in Bali and Bengaluru cut waste 40 percent, worth between 140,000 and 160,000 US dollars a year.
Key Quote
“Zero waste starts on your plate.”
— Zhijun Liu
Key Quote
“1.05 billion tons of food waste are generated every year globally, while 783 million people, on the other hand, face hunger.”
— Sheila Auerkamp
Key Quote
“So the true cost of food waste is actually much higher than the raw ingredient value.”
— Javed Farid