Waste Not, Want Not: Food as a Major Sustainability Lever ????

Lever 1: Food Waste ???

The recent Food Waste Index Report 2024 1 highlights the chilling reality of global food waste with one billion meals going to waste daily (p.XVI) with the food service sector accountable for a staggering 28% (p.46). However, the report stresses the substantial data gaps in the quantification of food waste in the food service sector, and that “these unknown quantities could be substantial” (p. XVI). For hospitality businesses, food waste results in paying for food that is not being converted into income and needs to be disposed. Food waste is synonymous with:

Emissions (8-12% of total GHG emissions)

Land usage (28% of the world’s agricultural area for wasted food)

Food insecurity (over 780 million people affected by hunger) 1, not to mention issues around water usage and waste management. Data suggests a 7-to-1 benefit-cost ratio for implementing a food waste reduction program in hospitality operations 2.

Lever 2: Dietary Shifts ????

Food can enhance human health and environmental sustainability, or do the exact opposite and compromise both aspects [3,4]. The EAT-Lancet Planetary Health Diet 3 emphasizes the importance of whole grains, fruits, vegetables, nuts, and legumes in contributing to the Great Food Transformation. In this transformation, meat and dairy are consumed in significantly smaller quantities, as “it is not a question of all or nothing, but rather small changes for a large and positive impact” [5, para 3].

Conclusion ??

Together, eliminating food waste and transforming diets could work as major levers for socio-economic, climate, and biodiversity improvements. While many people express a desire to lead a more sustainable lifestyle 4, taking substantial actions remains a challenge . As hospitality managers, we can play a crucial role in driving positive change. Let’s waste less, eat wisely, and nourish our planet! ????