The Chicago Tribune tells us that an average-sized hotel purchases more products in a week than 100 families will in a year. That heavy purchasing, much of which is food, leads to great waste.
The California Integrated Waste Management Board says that the lodging industry in California generates 112,000 tons of food waste, 2 percent of the state’s annual total. Can we still call it the Golden State?
How does hotel food waste accumulate in such massive amounts? From having to prepare food for large amounts of people where the demand and attendance are never known. And partly due to them throwing away massive quantities when the food isn’t quite up to scratch.