Hoteliers’ Chat – Getting Smart About Food Waste
Malaysians love to eat. Yet, our love of food generates more than 16,000 tonnes of food waste per day in Malaysia, 24% of which is edible. Hotels have experimented with innovative and sustainable solutions to reduce, reuse and recycle the food waste, as well as to encourage a change in mindset in both its customers and staff.
In this Hoteliers’ Chat episode, Mr. Andrew Law, General Manager of Eastin Hotel Kuala Lumpur shares with Hanley Chew, steps to manage food waste and how it can be turned into an opportunity in hotels.
Music Credit: Bensound
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