Food Waste Prevention Project in Indian Ocean
This amazing project gathered 22 hotels and restaurants in 6 Indian Ocean territories that want to be part of an environmental project. This 5 months journey aims to cut food waste, reduce unnecessary costs and negative environmental impacts.
OUR PARTNERS
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SCOPE OF THE PROJECT
EXPECTED IMPACT ON PARTICIPATING RESTAURANT LEVEL
3-5% reduction in cost per cover
Up to 35% reduction in food waste
Increase awareness
ABOUT THE PROJECT
Since December 2021, 22 hotels and restaurants in 6 Indian Ocean territories have joined an ambitious program to reduce their food waste, minimize their associated costs and negative environmental impacts.
Even though food waste is responsible for 8 to 10% of global greenhouse gases, less than 3% of professionals monitor their food waste.
This program includes practical training and implementation of FIT monitoring technology to reduce waste by 35% per cover.
It was designed by LightBlue, a United Nations award-winning start-up that provides technology, professional training, consulting and certification support for food waste prevention across four continents, balancing sustainability with business excellence.
This program is an initiative of the Regional Office of the Organisation internationale de la Francophonie (OIF) for the Indian Ocean, which is implemented by Cap Business Océan Indien and Living Labs Federation.
SOME HOTELS AND RESTAURANTS INVOLVED IN THE PROJECT
"After 8 years of expertise in food waste prevention squander counteraction is essentially exemplified in this project, consolidating awareness-raising, concrete solutions, data analysis, implementation of new procedures while at the same time sustaining the nearby local ecosystem of food waste solution providers. The ultimate goal is to move towards "Zero Food Waste to Landfill", to succeed we will do everything we can to make this project be an example for the entire hospitality industry"
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Benjamin Lephilibert
Founder & Managing Director
LightBlue Environmental Consulting