Employee turnover gets all the attention, but food waste is a much larger industry challenge, both in terms of the cost and in terms of the greenhouse gas emission from this waste.
Sofitel Bangkok Sukhumvit saves $80,000 USD through food waste program
Sofitel Bangkok Sukhumvit’s executive chef, Jeremy Cayron, is using technology to chop the property’s food waste from about 13,000 kilos per month to 4,000.
