Radisson Hotel Group has partnered with Too Good To Go to reduce food waste across its hotels in Europe.
Too Good To Go is an anti-food waste app which allows businesses to redistribute surplus food at the end of the shift or day.
The app connects businesses with customers willing to buy the food at a set, reduced price, which in turn reduces food, energy and water wastage as well as the associated CO2 footprint of the food that would otherwise go to waste.
Radisson is using the app to redistribute the surplus food from its hotels in Austria, Belgium, Denmark, Germany, Norway, United Kingdom, Italy, France, the Netherlands, Poland, Portugal, Spain, Sweden and Switzerland.
Since its activation, the group has already saved 15,367 meals from going to waste, which corresponds to a CO² reduction of 37.6 tons.
Meanwhile, Radisson has also carried out measures such as portion control and improved food storage to prevent waste.
See a video of the partnership below:
Mette Lykke, CEO of Too Good To Go, commented on the partnership:
“The latest figures on global food waste from the WWF have discovered the problem to be even higher than previously believed, with 40% of all food going to waste. We need to address this urgently to avoid going backwards on progress we’ve made in recent years. It is through partnerships like this that businesses can make an impact at scale, which we absolutely have a responsibility to do, on the complicated issue of food waste.”
Inge Huijbrechts, Global Senior Vice President Sustainability, Security and Corporate Communications at Radisson Hotel Group, added:
“In light of the International Day of Awareness of Food Loss and Waste, we are thrilled to announce our partnership with Too Good To Go. It strengthens our positive impact and is fully aligned with our sustainability goals, including setting science-based emissions reduction targets This strong partnership across Europe highlights the importance of tackling food waste in reaching the UN’s goal of SDG 12.3, to cut global food waste in half by 2030.”
It is estimated that 40 per cent of all food is wasted globally due to factors such as over-ordering, over-preparation and over-trimming in restaurants.
Airlines and hotels are using various technologies to reduce food wastage. Swiss is currently trialling a new initiative with Too Good To Go offering unsold food items at reduced prices on the last flights of the day on its European network from Geneva.