Why is Food Waste Hotel Owners’ Next Big Thing ...Middle East

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Why is Food Waste Hotel Owners’ Next Big Thing
While food waste in hotels is often brought up to hotel operators, financial data shows us that owners are actually those paying the (high) price of this multi-dimensional issue. When we say “high”, we mean 2 to 6 bps of their GOP margin.This observation came out of a discussion between Benjamin Lephilibert, who has been developing practical and systemic solutions to help hotels reduce their food waste since 2012, and Johanna Wagner, who has been working with hotel investors in Europe since 2015, both as an employee and a consultant. A discussion that triggered a collaboration aiming at addressing this pressing issue from a different perspective. This collaboration led to the publication of a practical white paper specifically for hotel investors and asset managers, to make the business implications of food waste more visible to them and help them take action.

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