Is your team newly embarking on a food waste management journey? The checklist provides a high-level overview of how to set and achieve food waste prevention goals. To implement a successful food waste prevention strategy, your property should be: 1) Separating and measuring food waste on a daily or weekly basis 2) Using measurement information to plan and implement prevention strategies related to sourcing, handling, and serving 3) Donating edible surplus food 4) Diverting inedible food away from the landfill  This checklist is also available in Arabic, Chinese, French, German, Hindi, Japanese, Portuguese, and Spanish

This resource outlines proven solutions to the most common challenges hospitality teams face when implementing food waste measurement, prevention, and recovery efforts—supporting staff engagement and long‑term behavior change.

Waste is a leading sustainability issue that’s relevant across the entire global hospitality industry. While it is a challenge that’s being recognised by the industry, there so far hasn’t been a common approach to support hotels to measure and reduce the impact of their operations. This methodology enables hotels – from major brands to individual properties – to set meaningful waste reduction goals and, crucially, track their progress. We would like to thank: Industry reviewers: Caesars Entertainment, Dorint Hotels & Resorts, Four Seasons Hotels and Resorts, Radisson Hotel Group, Soneva, and Wyndham Hotels & Resorts. Working Group Members: Accor, Hilton, Hyatt, IHG Hotels & Resorts, Marriott International