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From Waste to Value – Closing the Loop in Hospitality

The hospitality sector generates significant food and resource waste—but circular strategies can turn this into value through a more sustainable, cost-effective model.

🔍 Evidence-based insights:
• In the EU, the hospitality and food service sector generates about 11kg of food waste per person annually, totaling roughly 7 million tonnes across the EU in 2022
• In the UK, hospitality accounts for around 12% of national food waste—approximately 920,000 tonnes per year wastemanaged.co.uk.
• Smart tools like AI-based waste tracking systems  can help kitchens significantly reduce food waste by up to 76% and post-consumer waste by 55% (tested in hotel pilots)
• Best practices in European hotels—such as smart energy, water, and waste systems—could save 422 millionm³ of water annually, significantly cutting utility costs and environmental impact

🔍 Why this matters:
• Reducing waste lowers operational costs and increases profitability
• Circular practices—from surplus food redistribution to composting and efficient energy use—enhance sustainability credentials
• Real-time data supports smarter procurement, menu planning, and resource usage
• These strategies align hospitality businesses with EU sustainability regulations and consumer expectations

Through the Eco Smart Hospitality project, we implement a circular-hospitality curriculum, digital tools, and real‑world pilot training with learners, VET centres, and employers—working together with partners to build practical green and digital skills across Europe.

🔗 Learn more: https://ecosmartproject.eu/

🔗 Project: Eco Smart Hospitality (LinkedIn)
https://www.linkedin.com/company/ecosmart-hospitality-project/

Partners:

#EcoSmartHospitality #CircularEconomy #FoodWaste #Sustainability #HospitalitySkills #GreenTech #ErasmusPlus

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