This deliverable, through a primary survey of people in the industry, seeks first to highlight the points that are often responsible for food waste in hotels. Then, drawing on the experience of people in the industry, it presents some "Good Practices for Preventing and Reducing Food Waste" based on hotel operations and the food flow chart, starting from procurement to final presentation and serving to the customer. We hope it will be a useful tool for industry executives and help to substantially reduce food waste.
The Stop-Waste team.
The guide is available free of charge from the link below.