4.1 Food Waste (5%) 4. Our Community (10%)
Rationale
Food loss and waste amounts to a major depletion of resources, including water, land, energy, labor and capital, and it needlessly produces greenhouse gas emissions, contributing to global warming and climate change. Measuring food waste will enable hotels to better understand the main food contributors of waste and help us proactively manage potential areas of food waste reduction.
Definitions
1. Buffet waste/Buffet Overproduction (ADD, Colleague Restaurant, & Banquets) • Food prepared for the buffet that was not consumed and cannot be diverted • Excess buffet food discarded after the meal period or exceeding its shelf life 2. Plate waste (Colleague Restaurant only) • Food served to colleagues that was not consumed • Excess buffet food discarded after the meal period or exceeding its shelf life • Leftovers on the colleague’s plate
3. Diversion Refers to the practice of sending materials (in this case food) to another, beneficial use rather than to the landfill (check local health regulations) such as: • Donation; Feeding animals; Digesters, Industrial use; Composting
Guiding Principles
• Each of our hotels must demonstrate their commitment to reducing food waste by first properly and thoroughly measuring food waste • Maintain a separate collection bin for your buffet waste vs. general waste and guest plate waste. • The collection of food waste must be established at your All Day Dining outlet. If your All Day Dining does not serve buffet for all 3 meal periods, collection must be established at your Colleague Restaurant. Food Waste Worksheet are located at the BSC Resource Center on Sharepoint. o ADD: All hotels, except SLTO, SLV, HJHK, CWSW, SLMC, SLLN, SLTY. Note that Winnow Hotels only need to upload monthly best practice on Sharepoint Worksheet, as waste figures will be provided directly by Winnow to HQ. o Colleague Restaurant (applicable only to these hotels: SLTO, SLV, HJHK, CWSW, SLMC, SLLN, SLTY) o Banquets (applicable to SLPR) • Hotel CSR Champions, Regional F&B and HQ F&B will monitor hotel’s progress, compliance and assistance needed.
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