In addition to many internal procedures, one way to reduce food waste has been to sell leftover food through the ResQ Club app. The Holiday Inn, Hotel Indigo and Crowne Plaza hotels operated by Scandic Hotels Oy, are strengthening their cooperation with the ResQ Club by expanding the service to all hotels.
The UN Sustainable Development Goal is to halve food waste by 2030 and thus combat unnecessary greenhouse gas emissions. Scandic Hotels Oy has worked hard to minimize food waste, as the hotel group wants to do its best to create a sustainable food system. In Finland, the amount of food waste and biowaste in hotels has been systematically monitored and reduced for several years through professional planning and staff orientation. With regard to buffet meals, it has also been possible to reduce losses through timely serving and optimizing the size of serving dishes. Selling leftovers is the last resort to combat food waste and this has been made easy by partner ResQ Club.
“Cooperation with ResQ Club is an activity in line with our values, and we want to reduce unnecessary food waste,” says Henna Kokko, Scandic Hotels Oy’s responsibility expert. “This is a good way to minimize waste and contribute to sustainable development. We also encourage our guests to take the loss into account and take only as much food from the buffet to their plate as they can eat. ”
ResQ Club is a Finnish growth company fighting food waste, which connects restaurants, hotels, cafés and grocery stores with consumers who value quality and affordable food. With the help of ResQ, food business operators are able to significantly reduce their food waste. 5.3 million servings of food have already been saved through five years of operation through ResQ.