The coronavirus COVID-19 poses a serious threat to the hospitality industry. A time of crisis can be a threat or an opportunity to create value. One of those opportunities might be to innovate food services disruptively and reduce food waste. Therefore, this webinar discusses innovation strategies to increase sustainable hospitality development: how to reduce food waste in hotels and restaurants.

  • Gijs Langeveld

    Principal Consultant, Project Gijs

    Gijs enjoys setting up initiatives which solve complex problems in areas of circular economy and was...
  • Anna de Visser Amundson

    Project Leader and Research Fellow in Marketing, HTH

    Anna is a Project Leader and Research Fellow in Marketing at Hotelschool The Hague (HTH). She is als...
  • Carlos Martin Rios

    Associate Professor of Management, École hôtelière de Lausanne

    With 20 years of research experience in innovation management, sustainability and organization theor...
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