PROGRAMME

Food waste is a multidimensional problem and reducing it is the means to achieve other goals, such as improving food security for all, reducing greenhouse gas emissions, reducing the overexploitation of natural resources and increasing production and economic development at the global level and at the country level. The purpose of this specific study is to develop and test a methodology for the qualitative and quantitative analysis of food loss and waste in the context of the circular economy in the hotel sector. The study is based on the investigation and mapping of the food waste generation system with an analysis of the processes, composition and management thereof. Data were collected from three 5-star hotels. On-site measurements were combined with interviews and questionnaires to enable us to understand the hotel operation and the material flows without affecting the smooth operation of the hotel. The indicator that was chosen according to the bibliography to describe the current situation is "food waste per guest per day" and the values vary from 0.3 gr to 1.3 kg/person day. The need for a more specific indicator was noted. "Food waste per person" gives a clearer picture due to the fact that most five-star hotels have restaurants accessible to non-residents as well. Measuring the current situation of food waste will give a general overview of the food waste produced by the hotel as well as the activities that cause this production. In this way the processes with the greatest loss and opportunities for change can be identified.