Food waste is one of the most common, and most avoidable, sustainability challenges in the hospitality industry. Hotels, resorts, and restaurants often discard up to 30% of the food they purchase, leading to unnecessary cost, environmental impact, and operational inefficiencies.
EcoHosp B.V.’s Food Waste Audit & Management service helps you identify exactly where food waste is happening across your operation, why it’s happening, and how to eliminate it without reducing service quality. Through a mix of kitchen assessments, staff interviews, and real-time monitoring tools, we uncover actionable insights that help you save money and operate more sustainably.
We assess your food prep, storage, and disposal processes to identify critical waste points, from spoilage to overproduction.
Implement tools and signage that help kitchen staff track and reduce what gets thrown away.
We gather feedback from chefs, storekeepers, and stewards to understand workflow habits and pain points.
Tailored guidance to improve ordering, portioning, storage, and repurposing of ingredients.
We equip your team with simple, effective practices to embed waste prevention into their daily workflow.
Lower your food procurement and disposal expenses by reducing what’s wasted.
Improve communication and processes between chefs, store managers, and service staff.
Food waste reduction contributes directly to SDG 12.3 and many eco-certification standards.
Communicate your efforts to eco-conscious guests through transparent storytelling and impact tracking.
Book a free consultation to discover how EcoHosp B.V. can help reduce your footprint and improve operational efficiency.
EcoHosp B.V. is dedicated to supporting hospitality businesses in sustainable strategies for a more eco-conscious future.
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