September 29 is the International Day of Awareness of Food Loss and Waste, a day to highlight the huge problem of food waste across the globe. It’s a challenge that affects everyone, from farmers to diners, and has serious environmental and social implications.
Why It Matters:
The Food and Agriculture Organization (FAO) estimates that about one-third of all food produced is lost or wasted—around 1.3 billion tons every year. That’s a lot of resources down the drain and a big hit to our environment, as decomposing food in landfills releases methane, a greenhouse gas that contributes to climate change.
Impact on Hospitality:
The hospitality industry—restaurants, hotels, and catering services—faces a unique set of challenges. Large amounts of food are prepared daily, and despite best efforts, some of it inevitably goes to waste. Reducing this waste can save money, boost efficiency, and even improve guest satisfaction.
Simple Tips for Reducing Food Waste:
What Can We All Do?
It’s up to all of us—individuals, businesses, and governments—to tackle food waste. Here are a few steps you can take:
This International Day of Awareness of Food Loss and Waste is a call to action. By making small changes in our daily lives and working together, we can tackle this issue and build a more sustainable future.
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