The hospitality sector generates a significant amount of food waste. This waste can occur at various stages of the food supply chain, from overproduction and overbuying of ingredients, to improper storage and preparation techniques, to plate waste from customers. This not only has a negative environmental impact, but it also represents a financial loss for businesses. In recent years, there has been a growing awareness of this issue and efforts to reduce food waste in the hospitality sector, through implementing practices such as composting, reducing portion sizes, and redistributing surplus food to those in need.
What kind of circular strategies can support the reduction of food waste in hospitality?
In this webinar, experts from the European project CENTOUR– which aims at developing a more circular and regenerative tourism among SMEs – will discuss with practitioners and reflect on food waste strategies, highlight its benefits and challenges, and discuss how to scale up circular strategies into the hospitality sector.
Speakers and focus:
Carlos Henriques – Restaurant Nolla, a Finnish pioneer in circular restaurant – www.restaurantnolla.com
Native from Portugal, Carlos Henriques studied IT and Hospitality Management. He ran a successful catering practice at the age of 21 and fell in love with the restaurant industry. Before opening the first nordic zero waste restaurant ‘Nolla’, Carlos together with Luka Balac and Albert Franch Sunyer worked at Michelin-star establishments around the world.
The idea of Nolla was born out of the desire to make the restaurant industry more sustainable and to show that creative and great food can go hand in hand with sustainability. In 2019 Restaurant Nolla won the 360°Eat Guide Waste- category, in 2020 Nolla was awarded Bib Gourmand and Sustainable Gastronomy mentions in Michelin Star Revelation Nordic Countries and in 2022 The Finnish Gastronomic Society chose Nolla as the restaurant of the year, to mention just some of the prices the company as gotten.
Now based in Helsinki, Carlos opened Restaurant Elm together with Nolla co-founders in July 2022 . The building is focused on hope and science, hosting a research center for sustainability and space for artists.
Anne Cassagnabere : Head of the Sustainability department in Hubency, a French agency developing solutions to value all professional waste, including restaurant food waste. www.hubency.com
In the last 19 years, Hubency (previously Servipac-Salazie) has supported professionals in the deployment of efficient, tailor-made waste recovery solutions and handles the day-to-day management of waste collection services. In 2020, under the impulsion of his new owner and CEO Arthur Di Montagliari, Servipac-Salazie becomes Hubency (a contraction between the word “Hub” and “efficiency”) and reaffirms its position as a leader in the professional waste market and specializes in innovation, consulting and strategy for the implementation of circular economy projects.Particularly recognized in the restaurant and hotel sector, Hubency develops as many solutions for food waste management as there are specific contexts among the sector’s professionals. Lack of space, seasonality, remoteness, or budgetary constraints are all examples of situations that need to be taken into account in the design of a customized waste management system
Erwan MOUAZAN: Circular Economy Expert at ECORES and CEnTOUR project – CEnTOUR webinar Facilitator
Who should join?
- Restaurants, accommodation organisations, researchers across Europe who want to learn more about the different opportunities offered by the circular economy in the tourism sector.