Page 34 - Express Travel World

IN FOCUS

THE BUFFETINITIATIVE AIMS TO DIRECTLYADDRESS 4 OFTHE 17 SDGs:

Goal 2: Zero Hunger Goal 13: Climate Action
End hunger, achieve food security and Take urgent action to combat climate
improved nutrition and promote sustain- change and its impacts
able agriculture
This programme addresses Goal 13 by
This programme would address Goal 2 diverting food waste to landfill, resulting
by redirecting quality excess food in a reduction of methane and carbon
through the campaign initiatives. dioxide released into the atmosphere.

Goal 12: Responsible Consumption Goal 17: Partnerships for the Goals
and Production
Strengthen the means of implementa-
Ensure sustainable consumption & pro- tion and revitalise the global partnership
duction patterns for sustainable development
This programme would address Goal 12 This initiative can only be accomplished
by providing awareness and tools to through partnerships and solidarity in
properties that show how curbing food the hospitality sector.
waste can also positively impact the
(triple) bottom line. It would encourage
tourism businesses to implement, evaluate, and mainstream SCP
practices and strategies that contribute to sustainable growth and
development.

are served per year to
tourists in restaurants and
hotels. For example, a hotel
guest is estimated to
generate up to one kg of
waste per day on
average.
With increasing concern
of the world for climate
change, food waste has come
increasingly under attention
in recent years and for good
reason:
● Food waste is the third
biggest contributor to cli-
mate change
● One-third of all foods pro-
duced in the world is
wasted
● Additional pressures arise
from GHG emissions
caused by food production
and transportation
Right now 842 million
people do not have enough to
eat and with an estimated
world population of 9.8
billion people in 2050
resources will be limited
and more people will be
hungry.

34 EXPRESS TRAVELWORLD
February 2018