Food management and waste reduction takes ideas, collaboration and commitment across all teams. And it needs a champion to lead the effort, provide a mandate, and select additional members of the team. No matter what department you work with, YOU could be your hotel’s food waste champion.
Build a Food Waste Task Force
To develop an effective program and change the way food is planned, handled, and served at your property, you must establish an internal Green Team or Food Waste Task Force that includes key leaders and staff across the organization.
Does your property have a Task Force already? Talk to your General Manager to find out how you can get involved, or if you can be a founding member.
The goals for this team include:
- Understand a baseline of how much food waste is generated at the property
- Set goals to reduce food waste generation
- Implement tactics in planning, handling and service phases
- Establish a food donation program with community partners
- Divert from landfills remaining food material with more environmentally-friendly options
“I think it always comes down to culture and communication. You have to have the right culture and leadership at a property.”
To plan reduced waste menus, maximize ingredients, and develop a food philosophy
To man the front lines of food service
Catering & Events
To share your food philosophy with clients and planners
Purchasing & Receiving
To think about sourcing and stocking
To develop communication and marketing materials across the guest experience
To support back-of-house health and safety and manage end-of-life food scraps
To lead decision making and financial asset management
To execute daily operations across all teams
To drive training and uptake of new procedures
A Leadership Task Force
At the Hotel Monoco in Portland, a 2-hour leadership workshop created a customized Food Waste Roadmap which led to a change in behavior throughout the hotel, enhanced by having all members of the management team co-create a practical plan and shared vision.