Food waste in tourism is a bigger issue than previously thought
There are major gaps in how food waste in tourism is understood and calculated, according to researchers at the University of Eastern Finland and the University of Southern California. Food waste originating from hotels, restaurants and events is recognised and can be estimated and calculated, but as the tourism industry is becoming more and more diverse, so are the sources of its food waste. According to the researchers, a focus on preventing food waste only in the traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle