During the forum, several Chefs from different hotels have stated their strategies – assessing what goes to the bin, reducing portion sizes, revamping recipes with  peel,s and cooking only when orders are placed.

FoodWise works in partnership with Beachcomber Paradis hotel, LUX* Le Morne and Panagora to distribute 175 meals several times per week at RCA Case Noyale primary school. They have developed a legal framework to protect all stakeholders. Two other NGOs also have the same mission: “Les Cuisines Solidaires” which collects around 5 tons of unsold products from supermarkets and  the agri-food industry each month and distributes them to needy people with other NGOs and associations around Curepipe, and the NGO “Manzer Partazer”.

BioBin is a company which proposes a compost solution while Bioil is a company which collects used food oil from kitchens.

- While more than 1/3 of food in the world is wasted, the whole situation would change if only 1/4  was collected… and used properly to feed the 815 millions who are starving.

- The environmental impact: Food wastage is the 2nd biggest source of greenhouse gas emission in the world after the transport industry.

- The economic impact: According to a study carried by Winnow, an international start up working in the industry, 25% of the purchased food by hotels go to the bin. 

- What about investing?  NGO Champions 12,3 has proved that investing in the reduction of food wastage would bring 600% of return on investment to hotels in 3 years.

Article publié sur: https://www.luxury-in-mauritius.com/escape/mauritian-hotels-say-no-to-food-waste