What's Happening?
The American Hotel & Lodging Association (AHLA) has joined the U.S. Food Waste Pact, a collaborative initiative led by ReFED and the World Wildlife Fund (WWF) aimed at reducing food waste across the food system.
The Pact, which now includes 30 signatories from various sectors, employs a 'Target, Measure, Act' framework to encourage industry-wide collaboration in minimizing food waste. According to ReFED, approximately 29% of food produced in the United States is wasted, with the foodservice sector contributing significantly to this surplus. The lodging subsector alone accounts for nearly 10% of this waste, equivalent to two billion meals valued at $17 billion. AHLA's participation in the Pact underscores its commitment to sustainability and food security, building on its previous initiatives like the Hotel Kitchen program, which has successfully reduced food waste in hotel kitchens by up to 38% in pilot projects.
Why It's Important?
AHLA's involvement in the U.S. Food Waste Pact is significant as it highlights the hospitality industry's role in addressing food waste, a critical issue with both environmental and economic implications. By reducing food waste, the industry can not only decrease its environmental footprint but also redirect surplus food to communities facing food insecurity. This initiative aligns with broader sustainability goals and can lead to cost savings for businesses. The collaboration between AHLA and other major food businesses and organizations can set a precedent for cross-sector efforts to tackle food waste, potentially influencing policy and encouraging more sustainable practices across the industry.
What's Next?
As AHLA joins the U.S. Food Waste Pact, it is expected to share best practices and strategies with other signatories to further reduce food waste. The association's ongoing support for federal legislation like the Good Samaritan Food Donation Act and the Zero Food Waste Act suggests continued advocacy for policies that facilitate food waste reduction. The success of programs like Hotel Kitchen may inspire similar initiatives across other sectors, potentially leading to broader industry standards and regulations aimed at minimizing food waste. Stakeholders will likely monitor the impact of these efforts on food waste levels and community food security.
