Issues & Trends
This report gives hope that we can prevent climate catastrophe if and when more tourism businesses can take actions such as implementing food waste prevention and reduction techniques.
Bangkok, Thailand - The Pacific Asia Travel Association (PATA) has launched “BUFFET: Building an Understanding For Food Excess in Tourism – A report on the state of the Asia Pacific hospitality and tourism industry’s relationship with food waste.”
Dr Mario Hardy, PATA CEO, said: “It is my pleasure to share this inspiring and original paper on such an important issue within sustainable tourism. The benefits of doing something about food waste are clear – cutting food waste will boost your triple bottom line and will have a massive effect down the supply chain.”
He added: “This report gives hope that we can prevent climate catastrophe if and when more tourism businesses can take actions such as implementing food waste prevention and reduction techniques.”
According to PATA, every year around the globe, 1.3 billion tonnes of food is lost or wasted (FAO, 2019). That is one-third of all food produced for human consumption.
As the tourism industry is one of the largest economic sectors globally, generating 10.4% of world GDP (WTTC, 2019), it is the responsibility of our industry to take action, the PATA’s press release read.
Building an Understanding For Food Excess in Tourism – A Report evaluates the potential for the hospitality and tourism industry to step up and do their part to control and minimize food waste at all stages from supply and inventory to preparation and service.
The report explores the current situation of food waste in the region by reviewing governmental, private sector, non-profit, and developmental initiatives geared towards tackling the issue.