PATA Spotlight: Sustainability beyond COVID-19: Rethinking food for the travel & hospitality industry
The hospitality industry is increasingly moving towards climate action. Accor, Hilton, McDonald’s, IKEA, IHG, and others from the space have set public science based targets to reduce greenhouse gas emissions. Food waste accounts for 8% of global emissions, and Project Drawdown ranked reducing food waste as the number one intervention to mitigate the effects of climate change.
There's no question that COVID-19 has had a severe impact on the travel & hospitality sector. Where kitchens have been able to open their doors again, they experienced significant uncertainty within the reopening journey. Teams struggle to forecast daily consumer demand and changes in consumption patterns. This uncertainty in demand contributed to a 50% increase in the relative level of food waste after lockdown according to Winnow data. As the hospitality sector looks towards kitchens reopening, food waste should play an integral part in their strategy.
But how can operators take a holistic view across their operations? What role should technology play? And what insights can we gather from operations that have already reopened? Join us for an informative session with industry leaders packed with practical takeaways.
Please note that certificates will be provided only for registered PATA Youth Members who have attended the live webinar on Zoom. They will be issued within 1 week of the completed event.
What you'll learn:
Real-life examples from organisations like yours and their approach to manage and cut food waste and lead a more sustainable F&B operation
The role that measurement and technology can play in this approach
Practical insights from operators where the sector has already reopened
Register the webinar via >> https://us02web.zoom.us/webinar/register/WN_rWTmS-3XRuuM-jg3MilhOQ
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