A revolution in waste is sweeping Europe, and Accor restaurants are on the front lines of this battle.

Sometimes it’s impossible to resist delicious dishes. Whether it’s a second plate of pancakes for breakfast, an extra portion of mashed brunch avocado or a useless dessert after a hearty dinner, we’ve all come across with a plate of food under the eyes while knowing perfectly well that we could not finish it. Waste is an integral part of the restoration.

According to the United Nations Environment Program, one-third of the food produced to feed humanity each year is wastedwhich equates to about 1.3 billion tonnes a year. That’s more than the total amount of food produced in sub-Saharan Africa. Then you have to take into account the economic cost. The Waste and Resource Action Program (WRAP) states that food waste costs the hotel industry about € 367 million a year , “which includes the costs of buying food and drink. food, labor, services and waste management “. Of this total, 45 percent of food is wasted during cooking preparation, 34 percent is left on customers’ plates and 21 percent is out of date.

But chefs and customers are rebelling.Ethical customers want to know that they do not contribute to the problem by eating in restaurants where food is wasted unnecessarily. And chefs are also looking to reduce waste and its impact on the environment. The more the industry becomes aware of the problems caused by food waste, the more clear the steps to take.

Promote the emergence of zero waste restaurants, the quintessence of sustainable and ethical catering , where you do not waste a single gram of food. From on-site composters to biofuel production, from freshly harvested ingredients to a whole-plant-based (and animal) kitchen, the foodservice industry is helping to build a more sustainable future.

A large number of measures have already been put in place at Accor as part of the Planet 21 program . This program involves employees, customers, partners and communities in creating a more sustainable business. Reducing food waste is a fundamental commitment. At Fairmont Hotel Vier Jahreszeiten, the Catering team uses glass jars as much as possible instead of plastic bags. It also repackages the products in reusable plastic boxes on site, so that the wooden crates can be returned to suppliers. The trimmings are used for broths and sauces, the coffee grounds are collected and given to local amateur farmers for fertilization and smaller plates are made available in the buffets to dissuade customers from using too much. According to the Director of Catering , Max Westphal , we get an environment in which ” customers can trust us 100% to be at the forefront of modern sustainability standards.“.

At the Fairmont Quasar Istanbul , some remains are used to make spices characteristic of the spice collection used in the kitchen of Aila restaurant and that customers can buy. For example, carrots, beets, lemon peels and eggplants can be turned into powders and other spice mixtures. ” In 2018, we transformed a ton of leftover fruit, vegetables and peels into 100 kg of reusable spices ,” says Sevtap Polat, Director of Catering .

The hotel also works with local animal shelters where they offer food waste and leftovers (kept in a special refrigerator). This will feed their four-legged friends and eliminate the use of individually wrapped plastic items throughout the hotel.

Change can not happen in the blink of an eye. But by taking many small steps, restaurants can strive to achieve their main goal: a zero waste operation. It’s good for the environment, good for humanity and ultimately, good for the long-term result.