Total $0.00


Ithaca, NY, November 2, 2016 - Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food. By one estimate, about one-quarter of food prepared in the United States is wasted. A new report from the Cornell Center for Hospitality Research (CHR) is aimed at helping hotels and restaurants control their post-consumer food waste.

The tool, “FRESH: A Food-service Sustainability Rating for Hospitality Sector Events,” by Sanaa I. Pirani, Hassan A. Arafat, and Gary M. Thompson, is available from CHR at no charge. It presents six areas where food-service operators can reduce their food waste. Pirani recently earned her Ph.D. from the Masdar Institute, where Arafat is a professor. Thompson is a professor at the Cornell School of Hotel Administration.

“Employee turnover gets all the attention, but food waste is a much larger industry challenge, both in terms of the cost and in terms of the greenhouse gas emission from this waste,” said Thompson. “One statistic we present in the study is that if food waste were a country, it would be third in the list of greenhouse gas producers, after China and the United States.”

Thompson added that the hospitality industry also faces restrictions on disposal and recycling, and food donation programs can save only limited amounts of food due to food safety regulations. Rather than having to address how to dispose of wasted food, Thompson and his co-authors identify six specific ways to attack and reduce food waste.

To measure (post-consumer) food waste, the tool includes: a no-show indicator (when unexpectedly few people show up), an over-show measure (when too many people show up), a planning indicator (measuring intentional overproduction), a portion-size indicator (measuring per-guest consumption against expectations), an economies-of-scale indicator, and a post-event indicator (which depends on disposal approaches). With these measurements, FRESH can help managers, authorities, and potential guests evaluate the sustainability of food production in any establishment.

About the Center for Hospitality Research

The purpose of the Center for Hospitality Research is to enable and conduct research of significance to the global hospitality and related service industries. CHR also works to improve the connections between academe and industry, continuing the School of Hotel Administration's long-standing tradition of service to the hospitality industry. Founded in 1992, CHR remains the industry's foremost creator and distributor of timely research, all of which is posted at no charge for all to use. In addition to its industry advisory board, CHR convenes several industry roundtables each year for the purpose of identifying new issues affecting the hospitality industry.

Contact: Carol Zhe / 607.254.4504

Related News

IDeaS Founder Dr. Ravi Mehrotra Joins the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship Advisory Board at Cornell University’s S.C. Johnson College of Business, Hotel School

Cornell Hospitality Research Shares Index and Analysis on Hotel Brand Reputation in U.S. and Canada

Cornell Center for Hospitality Research Publishes Hotel Brand Reputation Analysis

Robots: Hotel Customers Like Them (Mostly)!

IDeaS Announces 2017 Cornell Revenue Management Scholarship Recipients

Cornell Presents the 2017 Center for Hospitality Research Sustainability Roundtable Summary

Hospitality Sweet

Hotel Industry Teams Up With World Wildlife Fund and The Rockefeller Foundation to Reduce Food Waste

The 2017 Cornell/ICHRIE Howard B. Meek Award Presented to Dr. Fred DeMicco

Cornell CHR Report Asks: "Do Property Characteristics or Cash Flow Drive Hotel Real Estate Value? The Answer Is Yes”

Cornell Research on Hotel Brand Standards: How to Pick the Right Amenities for Your Property

Cornell Study on Labor Law: When Rules Are Made to Be Broken: The Case of Sexual Harassment Law

Cornell Study Highlights Diversification Benefits of REIT Stock Investments

Cornell Study Examines How Bias Affects Hiring Practices

Roundtable Focuses on High-Tech Adoption in Hospitality Industry

Hospitality Money Managers Should Avoid Short-term Trading According to New Cornell Study

Cornell Tool Allows Restaurants to Evaluate Early Bird & Night Owl Menu Specials Effectiveness

Cornell Study Puts Retaliation Claims in a Class by Themselves

Likely Boost for Hotel Profits According to Cornell Analysis

Improved Hotel Sustainability Benchmarks Outlined by Cornell Study

All News »

Please login or register to post a comment.