Food Waste

“Reason begins in the kitchen.” – Friedrich Nietzsche

When we talk about the ecological impact of tourism on our environment, one thing is often overlooked: food waste.

For many holidaymakers, luxury begins with a rich breakfast buffet. An enormous selection of fruit from all over the world, fruit juices, various egg dishes, several types of bread and cereal, cheese, and sausage are simply part of it. In all-inclusive resorts, this continues with further sumptuous buffets and snacks. Eat and drink as much as you like, at any time. Unlimited.

Most people are unaware, or perhaps simply indifferent, to the fact that this is accompanied by huge amounts of waste and is therefore the opposite of sustainable. The costs of this food waste are, of course, reflected in hotel prices.

But is the huge quantity and wide selection of food more important than its quality? Shouldn’t origin, freshness, and taste play the decisive role? Why not choose an authentic hotel with a simple but typical breakfast? Why not eat in a friendly restaurant that offers traditional dishes made from local and seasonal produce on a small menu? Freshly caught fish on the Portuguese coast, tasty tapas on Mallorca, or a delicious moussaka in a Greek taverna? Making conscious choices, savoring, and reducing food waste in the process? Visit a typical weekly market and buy fresh, sun-ripened fruit and vegetables to support local farmers?

After all, this important decision ultimately saves valuable resources: energy, precious water and agricultural land, plant and animal products.

We can influence supply through our demand. If guests feast without limits and conscientious hoteliers want to fulfill these expectations, precious food will go straight from the buffet to the bin. Many people have already rethought this at home, so why not when traveling?

“It’s not your fault that the world is the way it is. It would only be your fault if it stayed that way.” – Die Ärzte (German rock band)

The world is looking forward to welcoming you.