Small steps to make restaurants more sustainable
Christine Demen Meier, Associate Professor of Entrepreneurship at EHL, Stéphanie Buri, Coordinator for Saviva Food and Beverage Chair at the Ecole hôtelière de Lausanne, Clémence Cornuz, Research associate at Ecole hôtelière de Lausanne | 2 Jan 18
Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them. Accordingly, the authors have some useful recommendations for improving restaurant practices, through incremental innovation and collective action.
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