GOALS

• Minimize food costs by implementing strategies to reduce overproduction and maximize the utilization of surplus food
• Enhance the hotel's brand image and attract environmentally conscious customers by showcasing their commitment to sustainability and social responsibility
• Streamline the food donation process to minimize staff time and effort while ensuring compliance with food safety regulations.

Frustrations

• Lacking a centralized system to track surplus food across various kitchens and outlets within the hotel
• Finding it time-consuming to identify and contact suitable non-profit organizations for food donations
• Encountering difficulties in accurately forecasting food demand, leading to either overproduction or shortages.

GOALS

• Reduce food waste sent to landfills by establishing a consistent and efficient system for donating edible surplus food
• Minimize disposal costs associated with food waste, contributing to the grocery store's financial sustainability
• Improve employee morale and engagement by involving them in a meaningful program that benefits the community and reduces environmental impact.

Frustrations

• Managing the complexities of identifying and separating edible surplus food from various departments with varying expiration dates
• Training and motivating staff to consistently adhere to food donation procedures and maintain quality standards
• Ensuring timely pickup and delivery of donated food to avoid spoilage and maintain positive relationships with recipient organizations.