Thon Hotels has signed an agreement with the Ministry of Climate and Environment to cut food waste in half by 2030. This is one of the UN’s Sustainable Development Goals.
To achieve this goal, we are part of the CutFoodWaste 2020 project, which aims to reduce the chain’s food waste by 20% by 2020. Wasting food is waste of resources and good products.
By signing this agreement, we commit to mapping and reporting on food waste. We will implement measures to reduce food waste in our own company, as well as cooperate on measures across the value chain.
Everyone contributes
Since the start of the Food Waste project, Thon Hotels has disposed of 22 tonnes less food waste. This corresponds to an impressive 68 tonnes of CO2 emissions. One of the most important measures to reduce food waste is to educate guests on how they can contribute.
The largest share of food waste comes from the buffets at the hotels. With table signs with the slogan “eat as much as you want, but don't throw away the food”, our guests are encouraged to supply themselves several times. Some hotels have posters that tell you how much food was thrown away the day before. This creates increased awareness and has been well received by guests.
Surplus food has become bags of wonder
Thon Hotels collaborates with Too Good To Go, an app created in the fight against food waste. Via the app, hotels can resell surplus food from the buffets, in the form of surprise bags, at a very pleasant rate.
So far, this has been well received and we have saved 4,167 portions from trash. This means a cut in climate emissions equivalent to 8.3 tonnes of CO2. The aim is to include even more hotels in the scheme.
