Food Waste is on the Menu as the Hospitality Sector Rebuilds
The drastic disruption in tourism activity due to the pandemic offers an opportunity to consider food waste management as a way to improve operating margins and redirect the sector’s path towards a more sustainable future.
To feed the world by 2050, global food production must increase 60 percent on as little as 12 percent more arable land. This will require avoiding environmentally-sensitive areas while planning for the unexpected events of climate change. Increased floods, droughts, storms, heat and evolving insect resistance are changing how the world farms. Food security and agriculture are part of an ongoing dialogue at this year’s World Economic Forum Annual Meeting in Davos, where experts are identifying ways to replicate what works and tackle what doesn’t.