“What gets measured, gets managed” Peter Drucker
On December 1, the Booster Talk on “Food Waste Benchmark” took place, which you can now watch on Youtube (available in German).
Andrea Grossenbacher, sustainability manager at HotellerieSuisse, gives input on how to deal with “food waste” in the webinar. You can expect exciting facts on the status quo and tips on the most innovative tools that not only promise a lot but specifically address improvement in the hotel industry.
Measuring unused food has long been seen as the solution to food reduction. Unfortunately, to date, the hurdles are too high, resources too scarce, and tools too expensive. In the webinar, we’ll talk about the hotel industry’s first benchmarking tool, designed to get an initial assessment of how much food waste is going on in the business by asking simple questions.
Experiences from the industry and explanation of the tool
Benno Rust, Head of Business Development KITRO, will explain how the tool works and how you can compare yourself with the industry. Afterwards, Gregor Beck, Director of the Parkhotel Brenscino Brissago, explains how he is currently considering the acquisition of a measuring tool and Roger Heid, Director of the Riders Hotel Laax, shares his experiences with measuring tools.