Accor, a major player in the hospitality industry, is leveraging technology to combat food waste, aiming for a substantial 50% reduction by 2030. The company encourages each of its properties to use Gaïa, a dedicated online reporting tool, to precisely measure and monitor their energy, water, waste, and carbon footprint performance. Currently adopted by 71% of the group’s affiliated, managed, and franchised hotels, Accor plans to extend this platform to all hotels with catering operations by 2025.
Brune Poirson, Chief Sustainability Officer at Accor, emphasized the importance of industry-wide standards and the rigorous scientific approach the company is taking. Accor is an active member of the International Food Waste Coalition (IFWC), working to define a common methodology and best practices for reducing food waste in commercial and contract catering.
Poirson stated, “Accor aims to exceed its targeted 50% reduction in food waste by 2030” by combining industry standards and advanced technological solutions, including Artificial Intelligence (AI).
The AI-driven initiatives include collaborations with start-ups like Winnow Vision, which visually recognizes surplus food to adjust menus and reduce waste. Orbisk uses AI to scan leftover food, providing data to adjust menus and reduce waste. Fullsoon, a predictive management solution for restaurants, estimates customer demand and ingredient quantities to optimize food preparation.
Damien Perrot, Global Chief Design, Technical Services & Innovation Officer PME, highlighted their focus on changing habits, with specific training modules for kitchen teams and efforts to raise customer awareness. Accor also collaborates with Too Good to Go, selling uneaten food at reduced prices or donating it, preventing over 345 tons of excess CO2 emissions in 2023 alone.
Accor’s commitment to reducing food waste reflects a broader industry shift towards sustainability and responsible practices.