Webinar on ‘Reducing food waste in hotels and restaurants’

30 April, 2020
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Interested in innovation strategies to reduce food waste in hotels and restaurants? Then this webinar is for you.

We are delighted to share a webinar that our Project Leader and Research Fellow in Marketing, Anna de Visser-Amundson, participated in together with Carlos Martin-Rios, Associate Professor of Management at École hôtelière de Lausanne. The webinar took place 9 April and was arranged by Be Waste Wise, moderated by Gijs Langeveld and attended by more than 120 participants.

The webinar covered strategies and tactics to reduce food waste in the hospitality industry. Anna de Visser-Amundson specifically talked about influence strategies to reduce food waste in professional kitchens. She zoomed in on her and her team’s work during the national Food Waste Challenge which led to an average decrease in food waste of 21% across the 172 participating restaurants by implementing simple behavioral interventions.

The webinar was very well received and Gijs Langeveld referred to it ‘as one of the best in this series’. The participants also shared many positive comments and posed several interesting questions.

Curious? Here is the link to the webinar.

About the author

Hotelschool The Hague

Hotelschool The Hague was founded and funded in 1929 by the hospitality industry to create a central place where industry partners could gain and share new insight, skills and knowledge. Since its foundation, Hotelschool The Hague has become an international hospitality business school specialised in hospitality management, offering a 4-year Bachelor in Hospitality Management. This degree course is also available as the accelerated International Fast Track programme. Our 13-month MBA in Hospitality Management is designed to deliver the next generation of hospitality innovators.

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