New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs.
LeanPath contributed anonymized data on hotel food waste for the study. LeanPath CEO Andrew Shakman and VP of Food Waste Prevention Steve Finn served on the review committee for the report.