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Reducing food debris in hospitality: A 2022 toolbox

Knowledge documents

29 August 2024

Reducing food debris in hospitality: A 2022 toolbox

Adventure tourism

Coastal, maritime and inland water tourism

Cultural tourism

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An illustrative photo of cutting vegetables and composting food waste

The 2022 Buffet Toolkit offers methods and emphasizes the need for organizational commitment to reduce food waste in hospitality through various waste reduction strategies and practices.

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Publishing org

Pacific Asia Travel Association

Related Organisation(s)

EarthCheck

Futouris

Scholars of Sustenance

The Travel Foundation

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Topics
Geographical descriptors

Albania

Armenia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Cyprus

Czechia

Denmark

Estonia

EU-27

Finland

France

Georgia

Germany

Greece

Hungary

Iceland

Ireland

Italy

Kosovo

Latvia

Liechtenstein

Lithuania

Luxembourg

Malta

Moldova

Montenegro

Netherlands

North Macedonia

Norway

Poland

Portugal

Romania

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Türkiye

Ukraine

Organisation Type

Academic / Research and VET Institutions

Cultural and Heritage Organisations

Local authorities

NGOs / Non-profits

SMEs (a company with less than 250 employees)

  • Specific types of tourism

    • Adventure tourism

    • Coastal, maritime and inland water tourism

    • Cultural tourism

    • Ecotourism

    • Education tourism

    • Festival tourism

    • Gastronomy tourism

    • Health and medical tourism

    • MICE tourism

    • Mountain tourism

    • Religious tourism

    • Rural tourism

    • Sports tourism

    • Urban/city tourism

    • Wellness tourism

  • Transition Pathway Strategic Areas

    • Best practices, peer learning and networking

    • Tourism strategies

  • Business activities

    • Hotel and similar accommodation

    • Restaurants, cafes and bars (Food and Beverage serving activities)

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The 2022 Buffet Toolkit, a PATA food waste reduction initiative, addresses challenges and barriers to implementing food waste reduction practices in hospitality and food and beverage operations. It provides methodologies such as UNEP’s W.A.S.T.E. project, The Travel Foundation’s waste mapping guide, WRAP’s action steps for hotels, and Futouris’ waste management guide. The toolkit emphasizes the need for organizational commitment to sustainability and appointing a dedicated individual to champion food waste management. This initiative is crucial for enhancing sustainability and reducing food waste in the hospitality industry.

#Waste reduction #Sustainable tourism #Reports

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