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Sign upMay 1, 2023
Constance Ephelia Seychelles
Port Launay
Constance Hotels & Resorts embarked on an initiative to tackle food waste in the hospitality sector. Constance became the first hotel group in the Indian Ocean to implement a food waste reduction strategy across three countries, seven properties, and 34 recording kitchens at this scale. The FIT solution helped Constance track, analyze, and reduce avoidable food waste in real time. The t culinary teams to make informed decisions, optimize operations, and increase awareness among staff, leaving a lasting cultural shift on the staff. Following a renewal across several properties, Constance Ephelia Seychelles stood out as the top-performing site, demonstrating the strongest results in food waste reduction, cost savings, and CO₂ emissions reduction across the overall FIT adopters.
Environmental Impact: Food Waste Saved: 28,163 kg Meals Equivalent: 56,326 meals CO₂e Reduction: 70.4 tonnes Economic Impact: Cost Savings since implementation (2 Years): $112,653 USD Monthly Cost Savings (Average): $4,693 USD ROI: 3,322% - For every $1 spent, Constance Ephelia Seychelles saved over $33 in food cost Estimated Payback: 0.7 - Under a month
FIT brought the crucial data and awareness to the team; thus, we became more focused on reducing food waste and optimizing our kitchen operations
Djaved Fareed, Corporate Sustainability Manager at Constance Ephelia Seychelles
Food waste has also a huge environmental impact, knowing the carbon, water, chemical and land footprint of agriculture. From an economic perspective, the BCG estimates that this global food waste issue is worth $1.2 trillion but represents in the other hand a $700 billion opportunity. Misunderstanding about the financial/social/environmental impacts of food waste by food professionals explains why so much is still wasted, and this misunderstanding is intrinsically linked to a lack of tracking. A cost-effective food waste monitoring system, helping to answer the key questions pertaining to this issue (how much is wasted, when, where, what it is, why, and how much it costs), will help overcome this . This newly available information is the knowledge needed to bring change in operations.
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