Foresight and innovation in
the global hotel industry

The future of hotel food waste | By Benjamin Lephilibert

Managing Director LightBlue Environmental Consulting
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Synopsis

Food waste has reached epic proportions. It is not just costly but also represents a dramatic environmental impact, too. Astonishingly, Benjamin Lephilibert cites a UN study that calculated that if food waste was measured as we measure entire countries’ footprints, it would be the 3rd largest emitter of carbon dioxide in the world. His report to The Hotel Yearbook walks us through two future scenarios.