An article in WasteDive reports on a new program to train hotel staff on effective food waste reduction strategies. The program is the result of a new partnership between the Rockefeller Foundation, World Wildlife Fund (WWF), and the American Hotel and Lodging Association (AHLA). Instead of wasting leftover food, the pilot program encourages hotels and their staff to redesign menus so that surplus food can be easily incorporated.
The impetus for this program is that many food service businesses are wary of reusing or donating leftover food because of potential liability. To dispel this concern, RecyclingWorks worked with the Harvard Food Law and Policy Clinic to create a fact sheet on liability protection for food donation. The Bill Emerson Good Samaritan Food Donation Act provides liability protections for businesses that donate food to nonprofit organizations.
RecyclingWorks recently published a blog post on a graduate student’s research on organic waste management in the hotel sector. The hotel industry produces a large quantity of waste and can benefit financially by reducing the amount of food that they throw away.
RecyclingWorks in Massachusetts assists businesses and institutions with recycling and food waste reduction through food donation and composting. To speak to a recycling expert, call our hotline: (888) 254-5525 or email us at firstname.lastname@example.org.