Travelling millenials, who will outnumber Boomers in Asia by 2020, have much higher expectations when it comes to the "green" credentials of the accommodations they select. The good news is they will continue pushing the industry, from hostels to 5-star luxury resorts, in this direction. Energy, water, waste, chemical consumption or support for local communities are now issues that hotels take into consideration when adopting a sustainability approach, whether they do so for ethical, financial, or branding reasons. However, there is a fundamental aspect of hotel operation that remains neglected. It’s one with a staggering environmental impact that is so obvious that all see it but no one talks about it. The problem is so seriously ignored that it’s not included in the criteria for the most advanced green hotel certification schemes. And it can cause tremendous damage to a hotel’s income statement. Too often considered as a necessary evil by hoteliers, food waste is the elephant in the room that the vast majority of operators still try hard to ignore.
Curved carrots, small potatoes, yellow cauliflowers. "Wonky soup" cooked by the group Save Food was made out of vegetables with imperfect appearance. The happening took place on September 5 by National Theater in Prague and we cooked from the ingredients which would never made their way to family tables cause they are considered unattractive for the supermarkets.
The focus topic of food waste has recently reached Time Magazine. The fight against food waste has really hit the mainstream media. And it’s about time, because minimizing food losses and waste will soon become one of the crucial aspects of ensuring the future survival of human species.
Today, not only the food waste, but the fight against food waste itself is becoming an industry. A lot of good action and initiatives against food waste are taking place in EU and all around the world.