Why Should the Tourism Sector Care About Food Waste?

The Scale of the Problem

Every year, one-third of all food produced for human consumption—about 1.3 billion tons—is lost or wasted. This represents approximately 8 percent of global carbon emissions and billions of dollars in economic losses. Beyond its ethical implications, food waste reflects a deep inefficiency in how resources are used across the value chain.

In developing countries, most food loss occurs during production, storage, and transport. In contrast, in more developed economies, waste occurs primarily at the consumption stage. Given that tourism sits at the end of the consumption chain, it is strategically positioned to influence and reduce waste generation.

Why Tourism Must Act

The tourism sector—spanning hotels, resorts, cruises, and restaurants—has an outsized role to play in curbing food waste. The industry’s very business model revolves around food service, making it both a major consumer and a potential leader in circular food practices.
Overproduction, unpredictable demand, and guest expectations for abundance often lead to waste. In some hotels, food waste can represent 8–20 percent of total food costs. Reducing this waste can therefore have a direct and measurable impact on profit margins.

Emerging Industry Initiatives

Many international hotel brands are already setting ambitious food waste reduction targets. Global operators have introduced monitoring systems, sustainable menu planning, and partnerships with food banks and recycling organizations. The growing emphasis on ESG (Environmental, Social, and Governance) metrics is also encouraging investors to favor companies that adopt measurable sustainability commitments.

Beyond the business case, guests increasingly expect responsible operations. Addressing food waste is a visible way to demonstrate genuine environmental stewardship.

The Broader Context

In a world where one in nine people suffers from hunger, wasting one-third of the world’s food is both a moral and operational paradox. The tourism sector has the tools, reach, and influence to drive systemic change—redefining hospitality as a catalyst for efficiency and sustainability.
As the global movement against food waste gains momentum, tourism can set a new standard—one where profitability and environmental responsibility work hand in hand.

Originally published by Rogerio Basso and Romina Ordoñez.
Republished and adapted by Impactum Capital Advisors.