The answer is not a simple one

Amsterdam. In recent years, the fight against food loss and waste has gained importance. From the government's agenda to companies' green strategy, the topic is on top of the list, including in the hospitality industry. How committed are hoteliers when it comes to combating food waste? Are their actions sufficient? Can technology help them address the issue? Is training future generations a key to the problem? Sarah Douag tried to understand the ins and outs of this complex topic, with the help of a hospitality professor, an F&B manager and a start-up CEO recruiting waste warriors.