Thomas Cook - addressing food waste in hotels
After discovering that approximately 60% of food produced in hotels is thrown away, Thomas Cook Germany has taken action via a partnership with Futouris e.V., United Against Waste e.V. and other industry players. The outcome is a manual for hoteliers and chefs outlining how to make food production more sustainable, including local food sourcing, seasonal menu planning, sustainable purchasing policies and waste management.
Thomas Cook has spent the last two years implementing the practical recommendations in its own-brand hotels and expects to measure food waste reduction of between 5% — 30% per hotel.