The American Hotel & Lodging Association has launched a series of pilot projects to reduce food waste in the hotel industry.

Food production has the largest environmental footprint globally of any human activity, yet one-third of the world's available food either spoils or gets thrown away, according to AHLA. The majority of that loss comes from home and food services industries, including hotels.

AHLA has partnered with the World Wildlife Fund and The Rockefeller Foundation to create the pilot programs, which will include measuring food waste outputs on a regular basis, improving employee training programs, creating menus designed to limit food waste and raising awareness with customers.

Participating hotel brands include Hilton, Hyatt, IHG (InterContinental Hotels Group) and Marriott International, as well as Hershey Entertainment & Resorts, Sage Hospitality and Terranea Resort.

"The industry has a unique opportunity to raise awareness and design the guidelines, tools and resources needed to make a difference—the participation of some of America's largest brands in these pilot programs underscores the industry's long-term sustainability commitments," AHLA CEO Katherine Lugar said. https://yhoo.it/2n44g2w

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