since December 2021
There are some quick wins (measures that could easily save large amounts of CO2), and avoiding and reducing food waste is one with a lot of potential! In hotels, this is an important building block for sustainable transformation because they process high volumes of food. It’s estimated that hotels and restaurants that do not have a food waste monitoring system waste three to eight times more than they think.
Together with Circular Berlin, Visit Berlin, and Seminaris Campus Hotel Berlin, we implemented a two-phase project. During the first phase, we developed a comprehensive report with recommendations for action and best practices to encourage hotel businesses to take action. The report describes a variety of measures, each with different complexity and resource requirements, and defines the key drivers for making hotel kitchens circular.
The second phase of the project – a 12-week workshop format implemented as a pilot in cooperation with the Seminaris Campus Hotel Berlin – will put these measures into practice and test their effectiveness.
The core element of the project is the transfer of knowledge: first from Circular Berlin and experts to the hotel and to the (professional) public in the form of project documentation. We will collect the knowledge and experiences of the project participants and make recommendations for approaches and measures regarding their feasibility and impact.
The report already shows hotels (and restaurants) which measures they can implement to avoid and reduce food waste.
However, the much larger impact awaits in phase two (scheduled for September 2022 to March 2023): the publication of an online course.