Advancing Food Waste Prevention in the Hospitality Industry

 

Speaker: Marco Sandri, representing Light Blue Consult, a specialized consultancy firm based in Thailand, and Global Manager of The PLEDGE™ on Food Waste 

 Introduction:

• Light Blue Consult has carved a niche for itself over a decade, undertaking 45 projects in more than 20 countries, with a concentrated focus on addressing food waste challenges within the hospitality industry.
• The firm's clientele encompasses a diverse range from hotels and resorts to restaurants, catering companies, higher education schools, and developmental agencies.

Primary Focus: The webinar highlighted the need to prioritize prevention over other measures, drawing inspiration from the food recovery hierarchy. The overarching objective is to prevent food waste from ending up in landfills by finding alternative uses or methods of disposal.

Challenges in Preventing Food Waste:

• Surface Issues: These are the more obvious challenges that the hospitality industry cites, such as a lack of time, manpower constraints, and financial hurdles.
• Underlying Issues: Marco pointed out deeper, less-acknowledged issues like:
• Awareness: Many professionals aren't fully aware of the environmental and financial implications of food waste.
• Know-how: Without proper training and methods, many establishments feel overwhelmed.
• Customer Feedback Fears: There's a misconception that customers might view food waste prevention initiatives negatively.
• Corporate Mindset: Established norms emphasizing food abundance sometimes overshadow the need for waste reduction.

Solution Pathways:

• Capacity Building: This involves a fundamental shift in the mindset of employees in the hospitality sector. Through training and consulting, employees are made aware of the importance of food waste reduction and equipped with the tools to achieve it.
• Technology Utilization:
• Marco introduced "Fit", a technology tool that measures and tracks food waste. The principle behind it is simple: "Out of sight, out of mind." By making waste visible and quantifiable, it becomes a focal point for action.
• This tool categorizes waste by type, reason for wastage, and quantity, providing invaluable data for targeted interventions.
• Certification: The "Pledge" offers international certification centered on food waste prevention specifically tailored for the hospitality industry. It promotes:
• Holistic Approach: It's not just about the kitchen. Marketing, HR, and finance departments are all crucial in shaping an establishment's approach to food waste.
• Process Implementation: Establishing standard procedures and KPIs to ensure continuous tracking and improvement.

Case Studies:

• Marco presented compelling case studies from diverse regions, showcasing the success and tangible benefits of their approach.
• Detroit: Emphasis on local restaurants and a university showcasing the broad applicability of the methods.
• Mauritius: A project that's still in its nascent stages but has shown promising results.
• Multi-hotel Initiative: A large-scale project that tested the feasibility of scaling up the strategies.

Q&A session:

1. Changing Mindsets:
• Awareness: Marco emphasized the importance of raising awareness among employees about the implications of food waste. If employees understand the 'why' behind food waste prevention initiatives, they are more likely to accept and adopt the measures.
• Involvement: Engaging employees in the decision-making process is key. When employees feel they have a say and can contribute ideas, they are more invested in the outcomes. Over time, as these practices become habitual, they can lead to lasting change.
2. Holistic Approach in the Hospitality Industry:
• Collaboration: Marco stressed that while the majority of criteria pertain to the restaurant's kitchen and service teams, other departments also play a crucial role. Their expertise can be leveraged in specific areas related to their functions.
• Examples:
• Marketing: Can be involved in effectively communicating the establishment's food waste reduction efforts to customers.
• HR: Plays a role in employee training, ensuring that the staff is well-versed with the best practices.
• Finance: Tracks and analyzes the financial implications of food waste, helping the establishment understand the cost benefits of waste reduction.
3. Strategies for Different Departments:
• Marco reiterated that each department, even if not directly linked to food production, has a role to play:
• Marketing and Communication: Best positioned to convey the establishment's commitment to sustainability to its customers.
• HR: Can integrate food waste reduction into training modules.
• Finance: Monitors the economic impacts of food waste and can help set KPIs related to waste reduction.
4. Long-Term Commitment:
• Marco emphasized that while initial results can be seen within a year or two, achieving a genuine shift in practices and mindset requires a long-term commitment.
5. Customer Perception:
• Contrary to some industry beliefs, Marco mentioned that customers are increasingly aware of sustainability issues. Proper communication about food waste prevention initiatives is not only acceptable but often appreciated by customers.

By addressing these points, Marco conveyed a comprehensive understanding of how a holistic approach, involving various departments and underpinned by a genuine commitment, can successfully tackle food waste in the hospitality industry.