As part of the project to reduce food waste, we conducted measurement and recording of food waste quantities in six certified Slovenia Green hotel restaurants/kitchens. In the first step, we collected basic information from the participants regarding food waste management and the scope of services.
We then partially adapted the methodology for measuring food waste (four-week weighing of food waste quantities by origin; spoilage, preparation waste, plate waste, and other-buffet waste, manual entry into a tracking sheet and transcription into a summary Excel calculator), as in some cases there were combined kitchen divisions or central kitchens covering several hotels. After four continuous weeks of measurement, we performed a detailed analysis of the results and individual analyses for each of the six hotels (anonymized comparison with other hotels).
We also prepared a survey questionnaire in which participants evaluated their experience. Both data sets (measurements and surveys) were supported with graphical presentations and interpreted in the final report and at a joint meeting with participants. Based on the participants’ comments, the ‘Guidelines for reducing food waste’ were upgraded with content tailored for the hotel sector and larger hotel restaurants.
- Planning
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