Do you know how much food waste is really costing your resort, or how to build formal plans that meet new regulations? If not then this webinar is for you, including a practical example of how Iberostar Hotels and Resorts has cut waste food to landfill by more than 80 per cent.
The video is the official launch of “A Practical Guide to Reducing Food Waste in Resorts”, a new white paper developed by Winnow and easyJet holidays in collaboration with UN Tourism.
Food waste is rising on the agenda for resort operators. With EU regulation tightening and food costs under pressure, structured prevention is becoming an operational priority, not just a sustainability ambition.
This new guide is developed from industry collaboration; shaped by workshops in Mallorca and Rhodes and informed by a survey of more than 140 hotels.
In the 60-minute session, you will learn:
– Industry benchmarks for food waste in resorts
– The role of accurate measurement in driving reduction
– How to structure a prevention plan to support compliance and performance
– How leading operators such as Iberostar are already achieving results
Speakers including Mark Zornes, Chief Executive and Founder of Winnow, Matt Callaghan, Chief Operating Officer easyJet holidays, Virginia Fernandez Trapa, Programme Coordinator Climate Action and Circularity UN Tourism and Damiona Farriugio head of global food systems at Iberostar Hotels and Resorts.
You can access your copy of the report here:
A Practical Guide to Reducing Food Waste in Resorts
Picture credit: Rachel Claire, Pexels
This work is licensed under a Creative Commons Attribution 4.0 International License