A new programme aimed at reducing food waste at tourism establishments was launched early this month.
Called “Don’t Waste, Eat”, the programme was initiated after a preliminary research found that food waste is a big problem in Seychelles — a 115-island archipelago in the western Indian Ocean.
The research shows that organic waste makes up 50 percent of Seychelles’ landfills said the vice chairperson of the Seychelles Sustainable Tourism Foundation (SSTF), Diana Körner.
“By reducing the amount of food waste and ideally strengthening and fostering local production, we can achieve many positive results in terms of reducing carbon emissions related to food transportation and rotting on the landfill, but also save costs,” said Körner.
The research, a baseline study on food production carried out by a UniSey graduate in environmental science, Rosetta Alcindor, further showed that on average a hotel in Seychelles produces 846 g of food waste per client daily.
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Source: Seychelles News Agency
