This WWF toolkit provides the background, tools and resources a hospitality property of any size needs to prevent food waste from occurring at their properties, donate what cannot be prevented but is still safe for people to eat, and divert the rest away from landfills.

Topics

Economic Contribution
Ecosystems and Biodiversity
Enterprise Development
Environmental Conservation
Food
Hospitality
Legislation and Regulations
Product Development
Purchasing and Supply Chain Management
Resource Management
Standards and Certifications
Strategic Planning and Action Plans
Value Chain Management

GSTC-D Criterias

A2 -Destination management strategy and action plan
A3 -Monitoring and reporting
A4 -Enterprise engagement and sustainability standards
A9 -Planning regulations and development control
B1 -Measuring the economic contribution of tourism
B2 -Decent work and career opportunities
B3 -Supporting local entrepreneurs and fair trade
B4 -Support for community
D1 -Protection of sensitive environments
D5 -Energy conservation
D6 -Water stewardship
D7 -Water quality
D8 -Wastewater
D9 -Solid Waste

Sustainable Development Goals - SDG's

02- Zero Hunger
12- Responsible Consumption & Production
17- Partnerships

Citation

“World Wildlife Fund & American Hotel and Lodging Association;

Select Year;

Fighting Food Waste in Hotels;

BTRP-ID: 2454″

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Fighting Food Waste in Hotels

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