Recipe of Change brings attention to measuring food waste. Hotels can use that focus to improve purchasing, production and the way meals are served.
Leftovers become visible at the end of breakfast. The decisions that produced them were made earlier, through orders, attendance forecasts, dish selection and buffet replenishment. Reducing waste requires coordination between the kitchen, reservations, purchasing and service.
An international initiative
On 30 March 2026, UNEP and UN Tourism announced Recipe of Change to measure, prevent and reduce food waste in hospitality. An initiative’s launch establishes a commitment. Its results require subsequent evidence. [1]
In May, IHG’s Six Senses brand announced its participation and described daily measurement, production adjusted to occupancy and cooking in smaller batches. These are practices reported by the company. They are not presented here as an independently verified assessment of savings. [2]
Finding where food is lost
A hotel can begin by separating preparation waste, food produced but never served and food returned on guests’ plates. Total weight is useful, while these categories point to different operational decisions.
A dish that repeatedly remains uneaten may need a different quantity, recipe or presentation. Waste from the final buffet replenishment may suggest a change in production timing. Teams need access to the information in a form that helps investigation and improvement.
Compare waste per meal served as well as total weight. Record purchasing cost and watch the guest experience. A lower waste figure accompanied by repeated shortages would require a different response.
A manageable operational trial
Testing one change during a selected meal makes evaluation easier. Record normal quantities first, introduce a defined adjustment and compare waste, cost and service across periods with similar demand.
Prevention may reduce unnecessary purchasing and preparation, but the size of the benefit needs to be measured in the business itself. More accurate production can help the kitchen maintain its offer while using resources with greater care.
Sources and further reading
- UNEP · Recipe of Change launch, 30 March 2026
- IHG · Six Senses joins Recipe of Change, 15 May 2026
Source review completed on 11 October 2026. Operational proposals are Tourism Strategy editorial analysis.