reducing restaurant food waste
Hilton Expands Food Donation Initiative to Nearly 300 Hotels in Time for the Holidays
Hilton | December 12, 2019
Hilton’s efforts will feed more than 160,000 annually, while diverting millions of pounds of food waste from landfills McLean, Va. - As the holiday season approaches, Hilton (NYSE: HLT) is announcing the expansion of its innovative food donation initiative to all of its managed hotels across the United States and Canada, representing one of the largest hotel food donation programs to date. The company expects to donate nearly 100 tons of food over the next year — enough to feed more than 160,000 people — while also diverting millions of pounds of food waste from landfills. “We have a century-long tradition at Hilton of playing...
Hotel Industry Teams Up With World Wildlife Fund and The Rockefeller Foundation to Reduce Food Waste
the Project | November 13, 2017
12-Week Pilot Program Results in 10 Percent Decrease in Food Waste New York, New York – Today, World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation, unveil results from a set of projects demonstrating innovative strategies aimed at reducing food waste in the hotel industry. Based on the results, WWF, AHLA, and The Rockefeller Foundation are releasing a toolkit with strategies to help hotel properties and brands meet measurable, time-bound goals to reduce food waste. Ten hotel properties participated in the 12-weeks of demonstration projects, including a mix...
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...
