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Together against food waste: kick-off of the Sustainable Food model project
Tatjana PetersThe starting signal has been given: From September 19 to 21, 2016, the kick-off events for the Sustainable Food model project Avoiding Food Waste took place in five hotels on the Greek island of Rhodes. The project participants in the hotels were familiarized with the waste analysis tool and received all the important information about the project and its practical implementation
Five hotels on Rhodes are committed to combating food waste
Actively tackling food waste in the kitchen, on the buffet and on guests' plates: Five hotels on the Greek island of Rhodes are taking part in the Sustainable Food model project "Reducing Food Waste". Last week, Gregor Raimann, an expert from United Against Food Waste e.V. and a chef and catering consultant for 23 years, and Swantje Lehners from Futouris met the general managers, F&B managers, head chefs and sustainability managers of the hotels lti Asterias (DER Touristik), SENTIDO Apollo Blue (Thomas Cook), Sunwing Kallithea (Thomas Cook), Sunprime Miramare (Thomas Cook) and Alex Beach (TUI) on the island.
Project presentation and exchange
Swantje Lehners first presented the Futouris industry project "Sustainable Food" and the practical handbook for tourism businesses and explained the practical transfer that will take place in the two model projects. Gregor Raimann then provided those present with interesting facts about food waste and explained the relevance of the topic for the environment and climate protection. He presented the specific project phases of the "Avoiding food waste" pilot project and gave the participants an introduction to the waste analysis tool, which is used to measure and analyze the amount of waste in each hotel. In the subsequent discussion with the participants and during the visit to the individual hotel kitchens and restaurants, many questions about practical feasibility were clarified.
Next project steps
The next step in the project is now the first waste measurements using the waste analysis tool from United Against Food Waste e.V. in the individual hotels. Within two to four weeks, the F&B employees will measure food waste in the areas of storage, production, buffets and leftover plates, which will then be evaluated by the United Against Food Waste team. Recommendations for reducing waste are developed jointly on the basis of the measurements. At the beginning of the coming season, the chefs of the 5 hotels will discuss possible improvements in a roundtable meeting, after which the employees will be trained accordingly and measures implemented. Finally, a new waste measurement is carried out to check the results.
