Food Waste: Hotel Owners' Financial Opportunity

Your hotel portfolio should perform better. This strategic publication reveals the hidden costs bleeding your profits and the proven system to turn waste into competitive advantage.

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An average 4-5* hotel serving 500 covers per day will waste 230,000 USD worth of food per year. Who pays the bill? Hotel owners, since operators actually have too little incentive to stop it. No surprise 95% of hotel operators don’t even track it. Holistic programs are delivering 1–4pp GOP uplift and six-figure savings per property, and can increase a property's value proportionally. In other words, Hotel Asset managers: this is your margin leak. With 1.2 million data points from hotels in 20 countries collected over 13 years by Benjamin Lephilibert and Lightblue, combined with expertise from hospitality finance lecturer at ESSEC MSc in Hospitality Management (IMHI) and expert consultant Johanna Wagner from Agence HoPe.

Why should you read this white paper?

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What the authors have to say about the white paper?

"We want hotel owners to realize that food waste reduction isn't just good for the planet: It's good for business. Every kilo of food saved strengthens your bottom line, your brand, and your resilience. This paper is about turning that awareness into measurable ROI.

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"Our objective with this white paper is to draw hotel investors' attention about an untapped opportunity to save a lot of money while limiting their carbon and water footprint. We're sharing practical tips so that awareness can immediately lead to concrete actions from asset managers."