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CSR in Nordic Choice Hotels

Food Waste

We are constantly reducing our food waste and will continue to do so.

We are reducing the food waste because … 

  • Two thirds of all wasted food in the hotel and restaurant sector is fully functional food and could have been eaten.  
  • To throw away food is bad for the climate and the environment as well as ethically questionable. 

Wasted food is bad for the climate and the environment because …

  • Wasted food means all emissions of carbon dioxide from cultivation, harvest, processing, storage, transportation and cooking have been in vain. 
  • Emissions from produktion, transportation and waste management of uneaten food exceeds the emissions from the entire global transportation sector. 
  • The high amount of water in food production makes water a decreasing resource on the planet. The production of one kilo potatoes demands 60 litres water, one cup of coffee takes 140 litres water and one hamburger need a whopping 2 400 litres of water. And it's all used for nothing if we throw the products away instead of consuming them.  

Wasted food is unetchical because …

  • It increases the demand of food production in a world with an ever increasing population.
  • More than one billion is suffering from starvation or malnutrition. Nevertheless we throw away 1.3 billion ton functional food every year, which equals one third of all food produced in the world.  

Wasted food is a bad affair because …

  • We literally throw away perfectly good ingredients that way payed to buy and cook.
  • Costs for waste management increases.

Smaller plates equals less food waste

In the summer 2012 we conducted a study in coorporation with GreeNudge. Climate scientists from CICERO, a centre for climate studies, analyzised the results. A total of 52 hotels was split into three groups; one got smaller plates, one got information signs on the buffet table and one served as a control group. All hotels weighed and reported their food waste every day. 

The hotels with smaller plates reduced their food waste with 19.5 %. When implemented on all our hotels that sums up to 613 tons anually, or 1 166 tons carbon dioxide and approximately 31 billion Norwegian kroner. 

The hotels who used information signs reduced their food waste with 20.5 % during the test period. However, the study don't show whether or not the effect would last if the signs were to be implemented permanently. 

Guest satisfaction remained unchanged for all groups.

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