What's Happening?
The American Hotel & Lodging Association (AHLA) has become the latest organization to join the U.S. Food Waste Pact, a collaborative initiative aimed at reducing food waste across the food system. This
initiative is led by ReFED and the World Wildlife Fund (WWF) and now includes 30 businesses and associations. The U.S. Food Waste Pact employs a 'Target, Measure, Act' framework to encourage collaboration and action among its members. According to ReFED, approximately 29% of food produced in the United States is not consumed or sold, with a significant portion ending up in landfills, incinerators, or sewer systems. The foodservice sector, which includes lodging, contributes 12.5 million tons to this surplus, with the lodging subsector accounting for nearly 10% of this surplus, equivalent to two billion meals valued at $17 billion. AHLA's involvement aligns with its ongoing efforts to address sustainability within the hotel industry, including initiatives like the Hotel Kitchen program, which has shown significant reductions in food waste.
Why It's Important?
AHLA's participation in the U.S. Food Waste Pact is significant as it represents a major step towards sustainability in the hospitality industry. By joining this initiative, AHLA is committing to reducing food waste, which is a critical environmental and economic issue. The hospitality industry, particularly the lodging sector, plays a substantial role in food waste, and AHLA's involvement could lead to more efficient practices and significant waste reduction. This move also supports federal legislation aimed at reducing food waste, such as the Good Samaritan Food Donation Act and the Zero Food Waste Act. The collective efforts of the Pact's signatories, which include major retailers and foodservice companies, are expected to drive substantial change in food waste management practices, potentially leading to cost savings and environmental benefits.
What's Next?
With AHLA joining the U.S. Food Waste Pact, the focus will likely be on implementing the 'Target, Measure, Act' framework across its member hotels. This could involve setting specific targets for waste reduction, measuring progress, and taking actionable steps to achieve these goals. The success of the Hotel Kitchen program suggests that similar initiatives could be expanded across more hotels, leading to further reductions in food waste. Additionally, AHLA's support for related federal legislation may encourage more comprehensive policy changes at the national level, promoting broader adoption of sustainable practices in the hospitality industry.
