Fighting Food Waste in the Tourism Sector
The tourism industry has an opportunity to tackle food waste through innovation and collaboration. Reducing waste not only benefits the environment—it strengthens business resilience, enhances profitability, and reinforces sustainability credentials.
A Renewed Focus on Food Waste
In the wake of the global COVID-19 pandemic, restaurants, hotels, and tourism businesses faced unprecedented challenges. As the industry recovers, a parallel crisis—food waste—demands attention. Globally, 1.3 billion tons of food are wasted annually, even as millions face food insecurity.
The disruption of supply chains during the pandemic revealed how fragile food systems can be. In this context, reducing waste is not only an environmental imperative but a financial and ethical necessity.
Turning Crisis into Opportunity
A study on food waste in the tourism sector revealed that addressing waste can improve profitability while advancing sustainability goals. For example, rethinking buffet service, implementing portion control, and leveraging data analytics can significantly reduce food loss.
Digital tools such as smart scales and AI-based monitoring systems (e.g., Leanpath and Winnow) enable kitchens to track and prevent waste at the source. Mobile applications now allow restaurants and hotels to sell or donate surplus food—such as the 'Too Good To Go' app, which connects consumers to unsold meals.
Scaling Solutions in Latin America and the Caribbean
Latin America and the Caribbean (LAC) present unique opportunities to scale sustainable food management. The region’s rich biodiversity and dependence on tourism make environmental responsibility central to long-term competitiveness.
Initiatives such as Mexico’s Bancos de Alimentos recover cooked food fit for human consumption and distribute it to vulnerable communities. Hotels and restaurants are trained on safe food handling, packaging, and logistics—ensuring donations are safe and efficient.
Startups like Nilus in Argentina and Sinba in Peru are also making waves by digitizing food donation and recycling processes, linking technology with social impact.
The Role of Policy and Collaboration
Public policy can accelerate progress. New food waste legislation in countries such as Colombia and Peru offers incentives for food donation and sustainable practices. Such frameworks encourage greater industry participation and accountability.
Beyond compliance, cross-sector collaboration between tourism companies, local NGOs, and innovators will be essential. By building circular systems that minimize waste and redistribute resources, the industry can transform food management into a core pillar of its sustainability strategy.
A Unique Opportunity
The global food waste challenge presents a unique opportunity for the tourism sector to lead by example. Through technology, policy reform, and responsible management, hotels and restaurants can reduce environmental impact while strengthening their bottom line.
As the industry rebuilds post-pandemic, integrating food waste reduction into core business operations will not only ensure greater efficiency—it will define a new standard for sustainable hospitality.
Originally published by Rogerio Basso and Romina Ordoñez. Republished and adapted by Impactum Capital Advisors.
