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Successful workshops and roundtable meetings on Rhodes and Calabria on food waste in hotels
Tatjana PetersOur commitment to combating food waste in hotels is entering the next round: at the end of May, workshops and roundtable meetings were held for hotel employees in Rhodes and Calabria to jointly develop measures to combat waste. The foundations for the events were laid at the end of last year when waste measurements were carried out in the six participating hotels.
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Workshops: What can hotels implement in their business?
The starting point of the hotel workshops was the presentation of waste measurements by Gregor Raimann from project partner United against Waste e.V. and the associated costs and impact for the individual hotel and the destination as a whole. Building on this, inspections of the breakfast buffets took place, which allowed conclusions to be drawn about possible improvement measures. Under the motto "What can you implement in your company?", Gregor Raimann then presented the most important challenges and worked out suitable solutions with the employees. To reduce overproduction, for example, smaller heat containers can be used towards the end of the buffets. It is also important to train staff and raise awareness of the issue.
Roundtable meetings: guest communication is particularly important
In the subsequent roundtable meeting with all hotel partners, there was a very lively exchange from the directors to the chefs of the participating hotels: the topic of guest communication in particular was highlighted as an integral factor in reducing food waste and possible tools for this were developed.
This summer season, it is now up to the hotels to implement at least three of the measures developed in order to reduce food waste. Success will be measured again in September and the final meeting with a presentation of the project results is planned for October.
