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The Business Case for Reducing Food Loss and Waste: Hotels

Conducted on behalf of Champions 12.3, the research detailed in this report provides a promising business case for hotels to adopt food waste reduction programs. The Business Case for Reducing Food Loss and Waste: Hotels shows that for 42 hotel sites across 15 countries, nearly every site realized a positive return on its investment to reduce food waste and the average benefit-cost ratio was nearly 7:1 over a three-year time frame. Within the first year, the hotels reduced food waste from their kitchens by an average of 21%, and 70% of the hotels had recouped their investment.

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