A great many issues that directly concern the hotel and restaurant industries – such as pesticides, animal welfare, local procurement, packaging and food waste – have encouraged us to rethink the way we consume and eat. So here’s a quick recap of our commitments and best practices!
Today is World Food Day, the theme for which this year is “A #ZeroHunger World by 2030 is possible”. Achieving zero hunger and improving nutrition is one of the goals UN Member States have committed to reaching by 2030. But governments are not able to get there alone, everyone has a role to play.
At AccorHotels, we serve 200 million meals each year across nearly 10,000 restaurants.
It is estimated that almost 25% of food in restaurants is thrown away. We can reduce our level of food waste and improve the choice we offer our customers. As Amir Nahai, Chief Executive Officer Food and Beverage, said, the Group’s motto is: “We feed our guests like we would feed our own kids, in a responsible way.”
We have pledged to deliver the following Planet 21 commitments by 2020:
- Reduce food waste by 30%
- Implement the Healthy & Sustainable Food Charter in all our restaurants
- Plant 1,000 vegetable gardens in our hotels
A wealth of best practice in our hotels
Because we also run restaurants as well as hotels, because the way we currently work with food is unsustainable and because our customers want good quality food, we must all make an effort each day to consume better, more sustainable food.
In Poland, for example, the Novotel Warsaw Centrum uses technology to reduce its waste and records a 55% reduction in waste per year, saving 27,000 meals. Under the Brazilian sun, Novotel Rio de Janeiro reduces its food waste by 70% by managing general waste and food waste. At the Grand Mercure Zhengzhou West in China, the restaurant runs a vegetarian day as part of the “Zero Waste” campaign to encourage customers and employees to eat everything they order.
Food: a priority for Planet 21
Hotels are given the Food Charter, which includes almost 30 commitments. Among them – reducing fat and sugar content, eliminating chemical additives, offering vegetarian dishes, sourcing produce from local producers and favoring organic food.