{"id":5149,"date":"2022-01-27T14:24:29","date_gmt":"2022-01-27T13:24:29","guid":{"rendered":"https:\/\/www.hospitality-booster.swiss\/?p=5149"},"modified":"2022-01-27T14:24:29","modified_gmt":"2022-01-27T13:24:29","slug":"the-hotel-industrys-first-food-waste-benchmark","status":"publish","type":"post","link":"https:\/\/www.hospitality-booster.swiss\/en\/the-hotel-industrys-first-food-waste-benchmark\/","title":{"rendered":"The hotel industry&#8217;s first food waste benchmark"},"content":{"rendered":"<p>The largest percentage of food waste occurs in caf\u00e9s\/restaurants and hotel kitchens, which in Switzerland account for 290,000 tonnes per year, or 7 tonnes per kitchen<\/p>\n<p>Therefore it is imperative that we encourage the hotel industry to reduce food waste. But do you know how well your Business is doing in this factor? <\/p>\n<p>Measuring food waste need not be difficult but comparing yourself to the market today is. Due to this, KITRO together with the Hospitality Booster is developing a benchmark for food waste specific to the Swiss hotel industry.<\/p>\n<p>To effectively do this, we must first define what the various relevant segmentations are. If you would like to be part of this potentially industry defining solution, this is your chance!<\/p>\n<p>We are searching for Hotels who would like to take part in a workshop for half a day on the 10th of February 2022. The workshop will be conducted in English.<\/p>\n<p>Have we piqued your interest?<br \/>\nFeel free to contact Karthik Muralidharan under karthik.muralidharan@hotelleriesuisse.ch<\/p>\n<p>We look forward to working with you<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The largest percentage of food waste occurs in caf\u00e9s\/restaurants and hotel kitchens, which in Switzerland account for 290,000 tonnes per year, or 7 tonnes per kitchen Therefore it is imperative&#8230;<\/p>\n","protected":false},"author":9,"featured_media":5145,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[146],"tags":[],"class_list":{"0":"post-5149","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-inspiration-trends"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/posts\/5149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/comments?post=5149"}],"version-history":[{"count":1,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/posts\/5149\/revisions"}],"predecessor-version":[{"id":5152,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/posts\/5149\/revisions\/5152"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/media\/5145"}],"wp:attachment":[{"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/media?parent=5149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/categories?post=5149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hospitality-booster.swiss\/en\/wp-json\/wp\/v2\/tags?post=5149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}