#IDAFWL2023

How we tackle food waste in our hotels


Novotel & ibis Styles Madrid
Las Ventas
Reducing food waste is not
only a way to reduce our
environmental footprint,
it is also part of
our ethical values.
Reducing food loss and waste can
play a key role in the transformation
of agrifood systems by increasing
the availability of food, contributing
to food security, healthy diets,
and building resilience.
For it, we have set an ambitious 4-year plan to cut
food waste up to 50%.
To ensure alignment with operational reality, we launched
a pilot program involving 15 hotels. This pilot program
served as a crucial first step in verifying the feasibility of our
waste reduction target and refining our strategy to match
the practical aspects of our operations.
This project will be rolled out
across AccorInvest's entire
European hotel portfolio
by the end of 2026,
with the aim of having 100% of
the Group's assets adopt source
reduction practices, enhance
bio-waste sorting and recovery,
raise awareness among and
engage hotel staff and guests
through effective communication
strategies, and reduce both direct
and indirect costs and losses. Mercure Paris Porte de Versailles
Expo
 Through
knowledge sharing,
the project also seeks
to encourage other
businesses in the hospitality
sector to join us in this
common cause.