Promoter organisation: Scandic Hotel
Country: Finland, Sweden, Denmark, Norway, Poland and Germany
What: Reducing food waste in nearly 280 Scandic Hotels located in 6 different countries. Overall goal is to reduce the food waste by 25% by the year 2025. For context in December 2023 the food waste in 270 Scandic Hotels was 111 thousand kilos.
Scandic Hotels have been able to cut down the food waste by 14% from 2019 to 2022. The Scandic Hotels in Finland have sold 53 000 surplus meals to cut down the food waste which equals to 133 000 kg CO2 emission. They only serve customers tap water in recycled glass.
How: By using the fruits and vegetables from the previous day to make smoothies and juices. All Scandic Hotels have started using a digital food scale to measure the food waste. Hotels have been able to cut down on food waste by staff orientation, design and reducing the size of the dishes. Scandic Hotels also use the ResQ app (The GP listed above) to reduce the food waste.
When: In 1993 Scandic decided to become the leader in sustainability and drive the development of sustainability in the hotel sector. And today it shows in all operations of Scandic’s daily work.
Why is it relevant. Pease describe SUSTAINABILITY (in environmental context), EFFICIENCY (in social/financial context), TRANSFERABILITY and INNOVATION aspects.
Environmental impact: 133 000 kg CO2 emission saved has a major impact on environment.
Economic efficiency:By reducing foo waste the business is saving millions of euros annually. In addition to this, Scandic is growing the number of customers by attracting more and more sustainability orientated consumers.
Transferability and innovation: Scandic Hotels way to work is not only related to reducing food waste but being sustainable is hotel’s whole philosophy throughout Europe.
Target groups: Sustainably conscious hotel customers
RESULTS OF THE GOOD PRACTICE
- Diminishing the environmental impact
- Increase of the awareness of a more sustainable methods of utilizing the surplus food / fighting the food waste amongst the consumers as well as the organisation’s staff
- Educational impacts in the societies