To gain insight into how food waste and measurement is perceived within the hotel industry and guide development of food waste reduction strategies, WWF commissioned studies to gather qualitative data using interviews from hotel and lodging industry experts and thought leaders.
In one study, market researcher Ben Bellinson and corporate sustainability strategist Dr. Steve Schein, from Bellinson and Company, were commissioned to research the dynamics of food waste across multiple hotel brands; identify the key issues, challenges, and opportunities to reduce waste within the hospitality industry; and gain perspectives on hospitality industry executives’ interest, knowledge, and motivation around food waste.
The research objectives were to understand the dynamics of food waste at a property level across multiple brands; identify the key issues, challenges, and opportunities to reduce waste; and gain perspectives on levels of interest, knowledge and motivation of food waste from hospitality industry executives.
