What we plan to do over the next five years
First, let’s take the right measures. We will measure food waste. We pledge to reduce food waste by 30%
Specifically, each type of food waste will be weighed and valued (either according to its cost price or sale price, or at €0 for peelings, carcasses and other non-exploitable waste). The total waste value will be calculated relative to the restaurant revenue, in order to account for variations in business. The 30% reduction will concern this ratio.
This is the first step we will take to help foster virtuous practices in our hotels.
To achieve this, we will gradually provide them with the necessary tools so they can:
- make an initial assessment of their situation.
- launch an action plan to reduce key types of waste.
- monitor their own progress.
In 2015, we tested a digital tool of this kind, commercialized by a start-up, in some of our luxury hotels and the result was very successful. We are currently continuing these tests in the hotels operating under the Group’s other brands.
Then, let’s activate all the available levers to prevent waste at the source.
For example, let’s:
- respect food storage temperatures better
- regularly check use-by dates
- ensure the reliability of food quantity estimates, especially when ordering for seminars
- limit the number of products offered in the buffets
- not prepare the dishes too far in advance
- serve more appropriately sized portions to our guests
- create inventive recipes to use “leftovers” better
- raise our employees’ and guests’ awareness of the need to fight food waste