Aimed to Help Hotels Reduce Restaurant Food Waste, Cornell Offers New Tool, FRESH: A Food-service Sustainability Rating

the Center for Hospitality Research | November 2, 2016

Ithaca, NY, November 2, 2016 - Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food. By one estimate, about one-quarter of food prepared in the United States is wasted. A new report from the Cornell Center for Hospitality Research (CHR) is aimed at helping hotels and restaurants control their post-consumer food waste. The tool, "FRESH: A Food-service Sustainability Rating for Hospitality Sector Events," by Sanaa I. Pirani, Hassan A. Arafat, and Gary M. Thompson, is available from CHR at no charge. It presents six areas wher...