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6 weeks

During a 6 week period food waste was tackled by Dutch EVENT Hotels

39% less waste

The participating Dutch EVENT hotels achieved 39% less waste

Saving 760kg CO2

Which is the same amout of C02 that a car ride of 9.972 km would emit

Food waste 2020

EVENT Hotels NL is hoping to apply the reduction to both lunch and dinner

6 weeks food waste challenge

During a 6 week period food waste was tackled by Dutch EVENT Hotels

39% less waste

The participating Dutch EVENT Hotels achieved 39% less waste

Saving 760kg of CO2

Which is the same amout of C02 that a car ride of 6.972 km would emit

Outlook for food waste in 2020

EVENT Hotels NL is hoping to apply the reduction to both lunch and dinner

Food Waste Challengers exceed their goal by far

Reducing food waste by 39% and surpassing their goal

17 Dutch EVENT Hotels participated in the National Food Waste Challenge at the end of last year. Initially, they aimed at reducing their food waste by 15%. You can read more about their food waste journey in our previous blog post. But, today we want to celebrate their huge success. They did not only meet their goal, but surpassed it by far, reaching an average food waste reduction of 39%.

National Food Waste Challenge Dutch EVENT Hotels Success Poster

Saving a Car Ride of 6.972 km

During the six-week period in October / November 2019 the participating Dutch EVENT Hotels are aiming at reducing their breakfast buffet waste by 39% on average, saving 4.006,-€ and 760kg of CO2, which is the same amount of CO2 a car ride of 6.972 km would emit.

The internal EVENT Hotels waste reduction champions are:

Best performer relative waste reduction:

Bilderberg Hotel De Bovenste Molen reduced their breakfast waste by 76%. Ranking second place, Bilderberg Kasteel Vaalsbroek reduced their breakfast waste by 64%, followed by Bilderberg Chateau Holtmühle with a 56% reduction of breakfast waste.

Best performer absolute food waste per guest:

Hotel De Bilderberg was able to reduce their breakfast waste to only 15 g per breakfast guest. Second and third place were occupied by Mercure Hotel Zwolle and Crowne Plaza Amsterdam-Schiphol, which achieved 32 g and 33g of breakfast waste per guest during the challenge.

Malou van der Burgt, Operations Coordinator at EVENT Hotels, visited each participating property to present the results and ensure that the kitchen and F&B teams receive the compliments and attention they deserve. During this visit the teams discussed the taken actions that made impact and captured them in commitment letters. The commitment letters were introduced to create ownership and stimulate colleagues to address wasteful operations and continue reducing waste with the agreed actions.

Poster: EVENT Hotels

What’s next?

More than 170 hospitality entrepreneurs have joined the Rabobank Food Waste Challenge and the group results, as well as saving potential for 2020 for all restaurants in the Netherlands will be revealed and presented to our Minister of Agriculture, Nature and Food Quality: Carola Schouten Rabobank during the Horecava. The Horecava is a large exhibition and annual event for professionals in the food industry to meet and get inspired by new trends, products and services. Rabobank organizes a waste free dinner for all participants on Monday 13 January 2020 at the Horecava. We will use this evening to celebrate the success of Event Hotels with all colleagues.

Food Waste Monitoring

The Dutch EVENT Hotels will monitor their breakfast food waste again in 2020 to find out if we can maintain this result.

Automation

Malou van der Burgt is also working on a pilot with a fully automated food waste monitor to get actionable insights in food loss during lunch and dinner.

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Adressing the issue

Food waste is an important problem in today’s world, and particularly in the hospitality industry. The issue must be addressed to raise awareness and inspire actions.

Photo: EVENT Hotels

Novotel Eindhoven Kitchen Team receive their Food Waste Challenge Success Poster