Los bufés, los primeros en la lista: los grupos hoteleros se comprometen ante la ONU a reducir a la mitad el desperdicio de alimentos

Key Points

• Major hotel groups, including Accor and Hilton, pledged at a UN event to halve food waste by adopting new practices such as smaller portions, live cooking, and tighter food service control.
• Buffets are a primary source of hotel food waste, with overproduction and guest over-serving contributing to high emissions and significant costs.
• Tracking and reducing food waste not only benefits the environment but also delivers immediate financial savings for hotels, with growing regulatory and policy pressure to formalize these efforts.

Summary

Leading hotel groups have committed to halving their food waste by signing the UN's Recipe for Change pledge, focusing especially on reducing waste from buffets through strategies like smaller portions and live cooking. Buffets, with their tendency for overproduction and guest over-serving, are identified as a key waste source, contributing disproportionately to both greenhouse gas emissions and operational costs. By implementing tracking technologies and smarter food management, hotels are seeing not just sustainability gains but also substantial cost savings, while facing increasing pressure from policymakers to set and report on food waste reduction targets.