How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste

by Laura Ratliff

The U.N. Food and Agriculture Organization estimates that nearly a quarter of food purchases in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it’s a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.