Unlocking the Value of Food Waste Data in Hotels
Practical Insights and Next Steps for Operators in China and Beyond
Discover how hotels across Greater China and APAC are cutting costs, boosting efficiency, and improving sustainability through better food waste data. This guide, developed by Winnow and The Sustainable Restaurant Association, provides benchmarking insights, case studies, and actionable playbooks for chefs, F&B leaders, and sustainability teams.
“Food waste is a solvable issue that touches climate action, operational efficiency, and social responsibility. In hospitality, where food is central to guest and employee experiences, tackling waste is essential.”
—Ruby O, Assistant VP of Sustainability & Business Synergy at MGM
Read this guide to learn how hospitality operators in China and beyond are:- Tackling regulatory change such as the Anti-Food Waste Law in China
- Turning food waste challenges into opportunities for profitability and compliance
- Learning from MGM COTAI, which saved 65,000 meals annually while cutting CO₂e emissions
- Applying role-specific playbooks for chefs, GMs, sustainability leads, and finance teams
- Moving forward together through data, leadership, and teamwork