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Reducing Food Waste in Hotels and Restaurants | with Gijs Langeveld

Organized on 9th April 2020

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.

MODERATOR

GIJS LANGEVELD

Principal Consultant, Project Gijs

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PANELISTS

ANNA de VISSER-AMUNDSON

Project Leader, Hotelschool The Hague (HTH)

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CARLOS MARTIN-RIOS

Associate Professor, Ecole hôtelière de Lausanne

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