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Hotels Are Cooking Up New Initiatives to Reduce Food Waste

Food waste is piling up. By 2030, annual food loss and waste will hit 2.1 billion tons, worth US$1.5 trillion, according to Boston Consulting Group. That's up, respectively, from 1.6 billion tons and US$1.2 trillion in 2011. As a major source of all those discarded leftovers, hotels are launching projects to order up more sustainable solutions. Before committing to sweeping programs, major chains with hundreds or thousands of hotels are often starting small, rolling out pilot projects to track results and iterate on concepts.
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