Wasted food is a major contributor to climate change because most of it ends up in landfill sites where it rots and releases methane, a damaging greenhouse gas. It’s also a huge waste of the energy, water and packaging used in its production, transportation and storage.
What the hotels can do?
more appealing by adding a dressing, reduce the size, don’t serve it at all or offer an alternative.
consider reducing the portion size or offer smaller portions/alternatives (mashed potatoes for example).
for vegetables, etc. to help your customers get the food they want (offer side order refills rather than serving large portions). People need to feel comfortable asking for changes to be made so make this clear on menus before people order.
Example: More than 400 million kilograms of food goes to waste in Finland each year which inspires the organization “From Waste to Taste” to create tasty meals out of food waste (www.ravintolaloop.fi)