Data analyzed is from pre-consumer waste from 42 hotel sites, located across 15 countries, and calculated the following results:
- The average benefit-cost ratio for food waste reduction was nearly 7:1 over a three-year time frame.
- Within the first year of implementing a food waste-reduction program, over 70 percent of the sites recouped their investment.
- Within two years of implementing a program, 95 percent of sites recouped their investment.
- By reducing food waste, the average site saved over 4 cents on every dollar of the cost of goods sold (COGS).
- There appears to be no clear correlation between benefit-cost ratios and a site’s market segment or geography.
- Key strategies for achieving food waste reduction were to measure the food waste, engage staff, rethink the buffet, reduce food overproduction