The Hotel Union Geiranger has introduced smaller plates and decreased the height of drinking glasses at its buffets, resulting in substantial reductions in food waste.

Hotel Union Geiranger in Norway has saved around $16,000 in food costs over one year simply by introducing smaller plates at its buffet meals.

Switching from plates of 28 to 23 centimeters in diameter prompted guests to be more selective about how much they pile onto their plates, resulting in major waste reductions.
Similarly, decreasing the height of the drinking glass by half a centimeter has created a substantial saving in liquids.

These simple measures towards reducing food waste have resulted in market advantages by improving publicity, which has attracted more visitors to the hotel, according the company.

According to UNEP, there is enough food in the world to feed everyone - even without further scientific breakthroughs. It is therefore critical to find simple measures to divert food away from landfills.

Source: SUSTAINIA100 2014/ www.sustainia.me