More Greek Hotels Join WWF’s Program to Limit Food Waste

Photo source: WWF Hotel Kitchen Guide

More Greek hotels have joined the “Hotel Kitchen: Food has Value” program of the World Wildlife Fund (WWF) Greece, that aims to limit food waste generated by the hospitality industry.

Launched in summer 2019, the program’s first phase was joined by three hotels – Grecotel Cape Sounio, Aquila Rithymna Beach (Crete) and Athens Marriott Hotel. The three hotels managed to each decrease food waste by 25 percent.

This year 11 Greek hotels are participating in the initiative: the members of Apollo Hotels (Apollo Blue and Apollo Beach), Electra Hotels & Resorts (Electra Palace Rhodes) Esperia Group (Esperos Village Blue and Spa), H Hotels Collection – Hatzilazarou Group (Princess Andriana Resort & Spa), Metaxa Hospitality Group (Creta Maris Beach Resort), Mitsis Hotels (Blue Domes Resort & Spa, and Rodos Village Beach Hotel & Spa), Phaea Resorts (Cretan Malia Park), S Resorts– Sapounakis Group (Ikaros Beach Resort & Spa) and Vasia Hotels (Vasia Resort & Spa).

“Tackling food waste is high on the agenda of hotels seeking to properly manage food waste and protect our planet. Especially today, amid the severe effect of the coronavirus pandemic on society, the environment and the economy, this program can become a valuable guide for the proper use of resources,” WWF Head of Sustainable Nutrition Programs Vicky Barboka said.

Initial data gathered by hotels and analyzed by WWF Hellas indicate that for each hotel customer, a total of 350 grams of food are thrown away on a daily basis. Meanwhile, a significant amount of food on the plates of hotel guests is also wasted.

The second phase of the program will further evolve the methodology and good practices developed in 2019. Emphasis will be placed on data collection and the good practices to be implemented in the participant hotels in cooperation with local bodies.

WWF also aims to share data and knowhow and connect the program with the new legislative framework for the operation of hotels.

It is reminded that a new bill on recycling, foresees that hotels with more than 100 beds are required to register the amount of food waste produced in their facilities.

Furthermore, the program aims to educate hotel employees to methodically reduce food waste, as well as raise awareness among guests through information campaigns.

The program is carried out with the support of Unilever Food Solutions and will be completed in September 2022.

More information is available at www.hotelkitchen.wwf.gr.