An In-Depth Look at Food Waste Management in Hotels Today

The U.S. hotel industry faces growing pressure to address food waste due to its significant environmental, financial, and reputational impacts. This report, developed in partnership with the U.S. Food Waste Pact, Greenview, AHLA, and CHSB, aims to evaluate the current state of food waste practices, data disclosure, and reduction efforts across the hospitality sector. It highlights both the challenges and opportunities in advancing industry- wide progress on food waste reduction.

Food waste in hotels stems largely from overproduction, spoilage, and leftover food from guest plates, especially in full-service and resort properties. However, comprehensive data remain scarce, with only 6 percent of CHSB-participating hotels providing food waste data. Although innovative solutions such as AI-powered tracking systems and partnerships with food recovery organizations are emerging, widespread adoption is hindered by logistical and cost concerns.

Despite these challenges, the benefits of food waste reduction are substantial. Hotels implementing proactive waste management strategies achieve an average food waste reduction of 41 percent within six months and a financial return averaging $7 for every $1 invested. Environmentally, the importance is clear—food waste accounts for 8- to 10-percent of global greenhouse gas emissions, with landfilling remaining the most common disposal method.

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