Food waste in hotels
Food waste in hotels is a concern many hotel restaurants are involved in, regardless of which meals are served during the day. There are several ways to reduce this problem. We at Generation Waste are convinced that systematic work with measurement, registration and follow-up contributes to more circular thinking and action. Food waste can be reduced through behavioural changes in hotel kitchen employees and diners, which in turn leads to increased profitability - and a more sustainable future.
Jula Hotell begins collaboration with Generation Waste
Most people think of the store chain Jula when they hear the name. Jula was founded in 1979 as a family business and since a few years Jula has developed into a group, the Jula Holding group, with operations in Retail, Real Estate, Finance, Logistics and Hotels. In collaboration with Generation Waste, Jula Hotell and conference will start weighing and measuring their food waste. The ambition is eventually to also apply it to the remaining hotels.
Högbo Brukshotell starts collaboration with Generation Waste
A better climate for debate about what makes sense to take care of and what doesn't. How we should consider the waste we feed our pigs with. The coffee grounds that we fertilize the soil with, says Stefan Johansson, Food & beverage manager
Restaurang Långbro värdshus and Nationalmuseum begins collaboration with Generation Waste
We are pleased to announce that Restaurang Långbro värdshus and Nationalmuseum are starting a collaboration with Generation Waste. They start weighing their food waste with the Generation Waste measuring tool in September and are thus taking their sustainability work to new heights.
