CONTEXT AND OBJECTIVE
Thon Hotels is actively working to reduce its food waste by 20% by 2020.
The hotel has signed an agreement with the Ministry of Climate and the Environment to cut food waste by 50% by 2030. As part of achieving this goal, the hotel is part of the project KuttMatSvinn 2020, where it is intended to reduce the chain’s food waste by 20% by 2020.
Since the start of the Food Waste project, Thon Hotels has thrown away 22 tonnes less food waste. This corresponds to as much as 68 tonnes of CO2 emissions.
DESCRIPTION OF INITIATIVE
As one of the initiative to reduce food waste, Thon Hotels collaborates with Too Good To Go, an app created in the fight against food waste.
Via the app, hotels can resell surplus food from the buffets, in the form of wonder bags, at a very nice price.
So far this has been well received, and the hotel has so far saved 4167 servings from the rubbish. This means a cut in climate emissions equivalent to 8.3 tonnes of CO2. The goal is to get even more hotels in the scheme.
- Organisation: Thon Hotels
- City: Hammerfest, Norway
- Type of provider: Hotel
- Circular principle: Keep products and materials in use
- Focus: Reduce
- Keywords: #food waste #collaborative consumption