Hotel Kitchen Toolkit for Managing Food Waste

World Wildlife Fund (WWF) and the American Hotel and Lodging Association (AHLA), with support from The Rockefeller Foundation, came together to work with the hospitality industry on understanding and reducing food waste. Through research and a series of demonstration projects with properties across the country, innovative strategies were identified to engage staff, partners and guests in cutting waste from hotel kitchens.

Participating hotels saw reductions of 10-38% in just 12 weeks. If this scaled across the industry – it would eliminate half a million tons of waste within a year.

This toolkit provides the background, tools and resources a property of any size needs to:

• prevent food waste from occurring at their properties;
• donate what cannot be prevented but is still safe for people to eat; and
• divert the rest away from landfills.

Access the toolkit.