Too Good to Trash: Rethinking Food Waste
Food waste is a critical issue in hospitality, tourism and food retail where large volumes of food are prepared daily for guests and consumers. Globally, about one-third of all food produced is wasted, and hotels, restaurants, and resorts contribute significantly to this problem.
In this webinar, brought to you by the Hotel Management School Leeuwarden and the European Tourism Futures Institute we rethink food waste and delve into a series of case studies of best practice and cutting edge research. We examine initiatives of UN Tourism Food For Good Project, strategies to reduce food waste in US Food Banks, case studies of best practice in the Netherlands through Greendish and nudging the consumer towards attitude change.
Topics and presentations
- Reducing Food Waste While Fighting Hunger: The Role of Distribution Strategies in Food Bank Operations
Professor Pelin Pekgun, Wake Forest University, USA - Tourism Food for Good: Co-Creating Sustainable Food Systems in the Tourism Sector
Brandon Staats, University of Cambridge, United Kingdom - Food Waste in Theory and Practice
Marie Hartmann, Hotel Management School Leeuwarden, Netherlands - The Impact of Food Waste: Practical Examples
Guusje van Tienhoven, Greendish, the Netherlands
Chair: Dr Elena Cavagnaro
Hotel Management School Leeuwarden, the Netherlands
Webinar details
Date: 24th November
Time: 3.30pm (Central European Time, Amsterdam)