GSTC2024Sweden - Food Waste Reduction

With an estimated one-third of all food produced wasted annually, food waste management is not just about cutting costs; it’s a critical aspect of sustainability. This session explores actionable strategies for minimizing food wastage in hospitality, from several angles: zero-waste and plant-based meals, hotel kitchens, turning surplus food into quality meals, and regional initiatives.
Moderator: Koko Tang - Founder, Colorful Earth; GSTC Board Member
• Vojtech Vegh - Zero-Waste Plant-Based Chef and Author
• Bhummikitt Riktaengam - President, Sustainable Tourism Development Foundation (Phuket)
• Filip Lundin - Founder, Sopköket

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