Food waste remains a major global issue. In the EU, nearly 59 million tons of food waste (131 kg/inhabitant) are generated annually with an associated market value estimated at 132 billion euros (Eurostat, 2022). Eurostat estimates that roughly 10% of food made available to EU consumers (at retail, food services and households) may be wasted. At the same time, approximately 32.6 million people cannot afford a quality meal every second day (Eurostat, 2021). Food waste contributes significantly to the carbon footprint because of the energy needed to grow and transport food. 

Radisson Hotel Group is committed to reducing its residual food waste disposed of in landfills or by incineration as a result of over-ordering, over-preparation, and over-trimming in restaurants. Radisson Hotel Group has implemented several measures to help prevent needless food wastage, including portion control and correct food storage. 

As a social company, Too Good To Go allows businesses to sell excess meals left over at the end of the shift or day to combat food waste. The Too Good To Go app enables the Group’s European hotels to sell surplus food for a set, reduced price, helping to reduce waste and protect the planet. Businesses save food and help preserve the environment by reducing food, energy, and water wastage, as well as CO2e emissions. Currently, 35 Radisson Hotel Group hotels in Europe partner with Too Good To Go, with the aim of increasing the uptake from Radisson Hotel Group’s 500+ strong European portfolio in the coming five years, located in the nearly 20 countries and territories where Too Good To Go is present. Since the project launched, the Group has saved 14,800 meals from being wasted, corresponding to a CO2e reduction of 37,000 kilograms.