Enjoying food is an essential part of any travel experiences. Unfortunately, research indicates that travellers tend to waste 8% more food than they do at home (Li et al., 2019). About 244 million tonnes food waste are produced annually only from food services (UNEP Food Waste Index, 2021). The role of food in tourism is indeed complex, especially considering the unfamiliar contexts than it is at home such as the amount per portion and taste sensation. At the same time, travellers must eat and they like to try many different foods when traveling.
As we recently celebrated the International Day of Awareness on Food Loss and Waste Reduction, it is time to join forces to avoid food waste when travelling. These are our tips to avoid food waste when traveling:
- Bring Food Container. Do bring a small resealable bag or food container to store any food scraps to bring.
- Choose Accommodations and Restaurants Wisely. It would be best to choose a responsible hotel or restaurant that has a food management policy. By having such policy, they know approximately how much food they need to be purchased to meet the demand.
- Ask Questions. When you order food and beverages in restaurants that seem unfamiliar to you, try to ask questions regarding the portions and taste so that you know how much food you should order. Up to 92% of plate waste (food served but not eaten) could actually be prevented (Papargyropoulou et al,.2016).
- Consider Shared Eating. This practice is rather part of Asian culture (also in Indonesia), where people usually share meal together. With shared dishes, a meal can be served in greater varieties so it gives you opportunity to try many different dishes and creates a sense of connection with others.
As part of our commitment to provide sustainable solution to tourism industries, Wise Steps Group is organising practical workshop on food waste management for hospitality practitioners in Bali this 10th – 11th October. Contact us for more information regarding the event or register here for joining the workshop: Food Waste Management