When it comes to dining out, most people have eyes bigger than their bellies. As a result, restaurants across the world are becoming hubs of food waste.
According to the United Nations Food and Agriculture Organization, nearly one-third of the world’s food goes to waste every year. That’s 1.3 trillion kilograms of food–enough to feed the 800 million people who go hungry worldwide, twice over. Further, when food rots it creates methane, which has 21 times the global warming potential of carbon dioxide.
The consequences of waste have been food for thought for the hospitality industry, which needs sincere involvement from restaurants and retailers to adopt innovative solutions, cut food waste and practice sustainability measures.
Sustainable thinking gathers steam
As consumers are becoming more aware of where their food comes from and where the waste goes, big food service brands are taking a greener approach.… Read More