Reducing Food Waste in Hotels and Restaurants
Gijs Langeveld
3 May 2021

Webinar streamed live on 9th April 2020. 

As the COVID-19 pandemic just began all over the world, this webinar tried to understand if the crisis could be the time to create value in the hospitality industry.  One of those opportunities might be to innovate food services disruptively and reduce food waste. Therefore, this webinar, with Anna de Visser-Amundson (Hotelschool The Hague) and Carlos Martin-Rios (Ecole hôtelière de Lausanne) discusses innovation strategies to increase sustainable hospitality development: how to reduce food waste in hotels and restaurants.


“Train your employees, and also engage in a conversation with your customers. Keep an eye on your food, think of what kind of food waste is avoidable, and what is unavoidable.”

– Carlos Martin-Rios –

“I hope we use this time to reflect and educate ourselves to further in terms of our knowledge and expertise. And start in a way where we look at how we can operate our businesses in a smarter way, where margins are more lucrative – margins not only for the bottom line but for other people and the environment.”

– Anna de Visser-Amundson –

Anna de Visser-Amundson

Project Leader, Hotelschool The Hague (HTH)

Anna de Visser-AmundsonAnna 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 (Ph.D. 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 an advisor to various companies and research centers on sustainable innovation management programs.

Organised together with be Waste Wise
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