Guideline for Hotels

Overview

This guideline is a result of a six month project involving over 20 very diverse hotels in Switzerland. Having quantified food waste in their food operations the hotel managers and chefs engaged in a workshop series to derive strategies from their learnings through the data they generated. The guideline provides content for managers (planning, HR management, cost) as well as practical tools for chefs (processes, purchasing, portioning). The guideline is a publication of United Against Waste Switzerland – a cross sectoral association reducing food waste in the Swiss hospitality sector. The guide is available in German and French.