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A Practical Guide to Reducing Food Waste in Resorts

Food waste is rising on the agenda for resort operators. With EU regulation tightening and food costs under pressure, structured measurement and prevention is key to protecting your bottom line.

On average, half a plate of food goes to waste per guest at every single meal in a resort. Whether a small or large operation, that waste represents a staggering profit leak.

Developed in collaboration with easyJet holidays and UN Tourism, this practical guide moves past the "why" and focuses on the "how". Grounded in regional workshops and survey data from 140+ resorts, we provide the framework to help you recover those margins while staying ahead of tightening regulations.

As we look ahead, demonstrating transparency and action on food waste is becoming a key indicator of a resort’s operational excellence. 

Matt Callaghan

Chief Operating Officer, easyJet holidays

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Why Download This Guide

Food waste is no longer optional to fix.
It’s now tied to cost control, regulation, and leadership credibility in hospitality.

“Food lies at the heart of the guest experience, yet the way it is produced, served and discarded carries significant environmental and economic consequences. Reducing food waste is therefore not a marginal sustainability effort. It is one of the most immediate opportunities for tourism to strengthen resilience, improve efficiency and contribute to climate action.”

— H.E. Shaikha Al Nowais, Secretary-General, UN Tourism

Download the guide to learn:

✓ How much food waste is costing you: industry benchmarks for food waste in resorts 

✓ The role of accurate measurement in cutting food waste in half 

✓ How to structure a prevention plan to support compliance and performance

✓ How leading operators such as Iberostar are already achieving results

If food waste is on your risk register or your P&L, this is required reading.

 

Download your free copy