Travel Takes On Food Waste

When people think of what contributes to climate change, fuel and electricity often come to mind. But what is often overlooked is the fuel our bodies need: food.

Producers clear forests to sequester carbon to raise animals and grow plants for people to eat, and they emit large amounts of greenhouse gases when food is processed, packaged and transported.

With the number of global travelers expected to reach 1.5 billion by 2019, all in need of food, tourism contributes significantly to the 40% of annual global food production that is wasted (and often then landfilled) . And while the industry plays a huge role in generating food waste, it is also at the forefront of implementing solutions that effectively prevent and manage waste.

Travel agencies around the world, from small hotels to large corporations, are tackling this problem to do the right thing and save money, said Julia Simpson, executive director of the World Travel and Tourism Council (WTTC ).

“Food waste is not only bad for the environment, not only morally wrong, but it also costs hotels and airlines a lot of money.

Travelers are increasingly turning to companies that operate sustainably. In its 2022 Consumer Trends Report, the WTTC cites a survey that found that 69% of travelers are actively seeking sustainable travel options. (I don't know if they will pay extra for this). Sensible food production is one factor consumers will consider when making travel decisions, Simpson says.

"People want to make sure that when they travel they look everywhere," he said, adding that as consumers become more aware of plastic bottles or straws, "this will happen more and more. more with food too." ". with something wasted, and companies want to do it anyway, it will become a bigger problem.

Hotels, cruise ships and casinos are vulnerable to significant food waste because they serve buffets and restaurants, which encourages overproduction, says Leanpath, a company that tracks food waste across industries. Companies have found that around 53% of typical food waste in the hospitality kitchen is due to overproduction. The main reason for this, says Tom Mansell, director of business development at Leanpath, is the fear of “not being good enough and leaving the buffet.”

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