THE AMERICAN HOTEL & Lodging Association and World Wildlife Fund have revamped the “Hotel Kitchen” platform to help U.S. hoteliers reduce food waste, divert
food from landfills and lower operating costs. The initiative supports the goal of halving U.S. food waste by 2030, AHLA and WWF said in a joint statement.
Hotel Kitchen is part of AHLA’s Responsible Stay initiative, which promotes energy efficiency, waste reduction, water conservation and responsible sourcing, the
statement said. Since its 2017 launch, more than 36,000 hotel staff have completed the training, with pilot properties reducing food waste by 17 to 38 percent.
“Reducing food waste provides a number of important benefits: it’s good for the environment, reduces hoteliers’ operating costs and conserves resources at a time
when too many Americans are food insecure,” said Lauren Pravlik, AHLA’s vice president for committees and member engagement. “The Hotel Kitchen platform is
dedicated to helping hoteliers achieve these goals, and we are pleased to continue sharing this resource with the industry through our partnership with WWF.”