Food waste in hotels

Both large and small hotel chains, along with independent hotels, are present on the Too Good To Go app, as ending up with leftover food after the morning or evening buffet is something very common. Everyday the users of the app save delicious food from more than 1,707 hotels across Europe.

"A review of 42 hotels across 15 countries found that nearly every site evaluated achieved a positive return, with the average hotel saving $7 for every $1 invested in reducing kitchen food waste" 

Clowes et al., 2018

Causes for food waste

  • Over-preparation
  • Overfilled buffets
  • Incorrect and oversized portions
  • No practice of allowing customers to take home their own leftovers
  • Preparation residues (e.g trimmings, peels) and lack of repurposing ingredients
  • Over-ordering, overstocking and lack of adequate storage facilities

Fighting food waste with hotels

  • 1,707 hotels across Europe have signed up to fight food waste together with consumers via Too Good To Go

  • The number of saved meals from the hotels so far is 1,244,691
  • That amounts to over 3,112 tonnes of CO2 saved

The Case Study: Accor Group

Hotels constantly face challenges in forecasting the often unpredictable demand. This can lead to massive amounts of food being wasted, when kitchens over-produce and buffets overfill. One answer is to therefore safely repurpose these leftovers near the end of the shift and generate revenue from new potential customers through the Too Good To Go app. When Accor hotels committed to reducing food waste by 30% in its hotels, the Group decided among other initiatives to partner with Too Good To Go across 500 hotels in Belgium, France, Spain, U.K, Italy, The Netherlands, Germany and Switzerland. They allow customers to pick up the remaining portions and since 2016, Accor hotels redistributed 160,000 meals and avoided over 400,000 kilos of CO2 with Too Good To Go!