Food waste poses a significant challenge in the tourism sector, encompassing spoilage, preparation waste, and plate leftovers. Globally, one-third of food produced for human consumption is lost annually, contributing to 4.4 billion tonnes of CO2 emissions. In Canada, over 2.3 million metric tonnes of food are wasted yearly, costing more than $20 billion. British Columbia alone sees 40% of landfill waste as organic matter, equating to $1.3 billion in losses.
The “Reduce, Repurpose, and Recover” approach offers solutions, emphasizing reduction plans, repurposing surplus food, and proper disposal methods. Collaboration through employee training and guest engagement is vital, not only for environmental stewardship but also for substantial cost savings in waste management. Tackling food waste in tourism requires a collective effort to redefine consumption practices and foster a culture of responsibility.
The BC Tourism Sustainability Network guide on food waste in tourism covers several topics, including:
- Understanding food waste
- Key figures and environmental impact
- Best practices for reducing food waste
- Engaging and educating
- Food Waste Reduction in Action
Ready to learn more about responsible purchasing? Click the buttons above to download Guide 8 on Food Waste in the Tourism Sector and the supporting resources!
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