Our partner Accor, with more than 10,000 restaurants and bars worldwide, is working to deliver healthier and more sustainable food, while addressing the global challenge of food waste. With an approach based on reduction, reuse and recycling, the company strives to be a benchmark for sustainability in the hospitality sector.

Accor's Responsible Food Charter sets out key commitments to promote sustainable food. These include: 

• Reduce food waste by 30%.   

• Favour local suppliers and seasonal products.   

• Increase the range of organic products and support sustainable agriculture.   

• Prioritise products that guarantee animal welfare.   

• Eliminate single-use plastics.   

Food waste represents 53% of Accor's operational waste, 40% of its water footprint and 12% of its global carbon footprint.

To address this challenge, Accor applies the 3Rs: 

1) Reduce: Use technologies such as Orbisk and Winnow to measure, scan and adjust recipes, buffets and kitchen operations.   

2) Reuse: Donating surplus to food banks and charities through platforms such as Too Good To Go, which have helped prevent the wastage of more than one million meals.   

3) Recycle: Collection of bio-waste and leftovers for conversion into compost or energy. 

Accor applies a circular approach to manage waste in a sustainable way.  These actions include:   

• Elimination and reduction of unnecessary items.   

• Reuse and recycling of materials such as paper, glass, cardboard and plastics (implemented in 92% of hotels).   

• Composting organic waste back into the soil.   

• Recycling of cooking oils (69% of hotels). 

Start with some of these steps in mind: