Only by scaling up the farm-to-table concept will we see a change to the industrial food production processes that lead to waste and related problems. We cheer our colleagues at Accor for this initiative:

Major hotel chain to grow vegetables at 1000 properties to cut food waste

Accorhotels, which includes Sofitel, Novotel, Mercure and Ibis, will reduce number of main courses on offer and record all food thrown away

One of the world’s biggest hotel chains has announced it will plant vegetable gardens at many of its hotels as part of a plan to cut food waste by a third.

AccorHotels, which includes the Pullman, Sofitel, Novotel, Mercure and Ibis chains, intends to “reduce food waste by 30%, in particular by sourcing food locally”, chief executive Sebastien Bazin said on Tuesday.

The French group, which generates 25-30% of its revenue by serving 150 million meals a year, will first work out how much food it is wasting.

Its restaurants will be required to weigh and record food that is thrown away in order to best determine how to cut waste…