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| be Waste Wise | September 29, 2020

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Reducing Food Waste in Hotels and Restaurants

Reducing Food Waste in Hotels and Restaurants

Click here to register for this panel.

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.


Anna de Visser-Amundson, Project Leader, Hotelschool The Hague (HTH)

Anna is a Project Leader and Research Fellow in Marketing at Hotelschool The Hague (HTH). She is also a Doctorate Candidate at the Vrije Universiteit Amsterdam, School of Business & Economics. As part of her drive to make a difference both for students and the world, Anna set up a food circularity project at HTH together with a couple of colleagues. Since then, Anna and the food circularity team work very closely with both students and industry on food circularity and waste related projects. As a research fellow she studies influence strategies such as ‘nudging’ as an effective strategy to reduce food waste in hospitality organisations. Her work on this topic has been published in e.g., “Food Waste Management: Solving the Wicked Problem” and served as the back drop for securing HTH as a key partner in a national Food Waste Challenge in 2019.

Carlos Martin-Rios, Associate Professor, Ecole hôtelière de Lausanne

With 20 years of research experience in innovation management, sustainability and organization theory, Dr. Carlos Martin-Rios (PhD Rutgers University) is Associate Professor of Management at the École hôtelière de Lausanne (EHL), University of Applied Sciences and Arts of Western Switzerland. Pr. Martin-Rios’ research aims to understand and predict the factors that determine innovation in services (including innovation strategy and innovation systems), as well as sustainable innovation (sustainable strategies, business models and practices, including applications like sustainable food waste management). He has authored over 50 publications in peer-reviewed journals and has acted as advisor to various companies and research centers on sustainable innovation management programs.


Gijs Langeveld, Principal Consultant, Project Gijs

Gijs enjoys setting up initiatives which solve complex problems in areas of circular economy and waste management. His areas of expertise are food and organic waste, plastics, sustainable packaging, behavioural aspects, sustainable smart cities and metropolitan areas, refugee camps, business strategy, change management and entrepreneurship. Both in the developed and in developing countries. He has realized projects for clients like the World Bank, Unicef, International Solid Waste Association, Rijkswaterstaat (Ministry of Infrastructure and Environment), VNG-international, Knowledge Institute of Sustainable Packaging, Dutch Waste Management Association, Dutch Solid Waste Association and cities like Amsterdam, Rotterdam, The Hague and Utrecht.

Click here to register for this panel.

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