From Buffet to Purpose

The following publication is part of a series of 7 pieces prepared by Glion's IHB Masters students during a one-day workshop aiming at highlighting the potential of the hospitality industry to contribute to the achievement of the UN SDGs by 2030. All figures, data and initiatives are fictitious and were created by students in the context of an immersive and transformative learning experience where students generated ideas and propositions that transcend the conventional thanks to the simulation of a professional conference taking place in 2030.

Learn more about the workshop at Glion here.

This piece focuses on SDG 2, Zero hunger and more specifically on two targets which are "universal access to fresh and nutritious food" and "double the productivity and income of small scale food producers" (2.1 and 2.3). The achievements of the industry by 2030 envisioned by the students are the reduction of food waste in hotels worldwide by 85%, 95% local and organic food served in hotels and x2,2 agricultural productivity thanks to composting and training. They used the case of an international hotel group like MGM to identify best practices to either create or reinforce such as food donations.

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Imagine a world with "Zero Hunger". It sounds impossible, right? But the efforts begin with education and in a powerful showcase of commitment to sustainable practices, Ms. Carina Hopper and Ms. Johanna Wagner, the founders of EDUC Label hosted the sustainability workshop for the Master's students at the renowned hospitality university, Glion Institute of Higher Education. The day-long workshop involved a mock "SDG Hospitality Sustainability Summit 2030," which aimed to encourage the students to envision and drive change within the hospitality industry towards achieving the 17 SDG UN goals. Our team in particular formulated the panel "From Buffet to Purpose", focussing on SDG2 - the goal for "Zero Hunger." As we began brainstorming our format, it was almost impossible to believe that the literal iteration of this goal would be achieved in the next seven years. But upon learning that the source for almost 30% of the food waste worldwide per year was from hotels and the hospitality industry, it became our mission to pave the way for a better tomorrow and move beyond the "buffet." The targets highlighted under this goal that made the possible changes realistic and relevant were "end hunger and ensure access by all people" [ 2.1 ] and more so, "doubling the agricultural productivity and incomes of small - scale food producers" [2.3].

ZERO HUNGER

The mock panelists included the CEO of MGM Resorts, a company that has taken crucial steps towards hunger prevention; the African Tourism Officer; the MD of Glion and moderated by the UN World Food Programme Ambassador. The year 2030 encompassed a reduction in food waste emitted by hospitality entities by 85%, enhanced agricultural productivity by X2.2 times, and 95 % fully organic food and sourced from local produce. The growing trend of "farm-to- table" and "food waste management" are critical actions that must be taken in order to reach this goal. With MGM properties diverting 30,000 tons of their food waste from landfill to compost, it posed as a plausible solution to be adopted by hotels and resorts worldwide. Donations to food banks and meal boxing for local communities can create a symbiotic relationship between these communities and the organizations themselves. This involves the provision of compost for organic produce by small - scale farmers that is then transformed to sumptuous meals on the plates of acclaimed hotels. Finally, a key success factor are partnerships and collaboration among countries, organizations such as the UN and the stakeholders.

TAKE ACTION

No one, regardless of where they live or how much they earn earn should go to bed hungry. The hospitality industry being one of the eminent producers of food, should join hands not only with the UN, but with each other to move towards achieving this 2030 vision. We hope the "From Buffet to Purpose" mock panel acts as a catalyst for change and fostering a world where hunger is eradicated and sustainable practices thrive.

*Made up statistics

*Article by Jiaxian Chen, Charles Coste, Déborah Donneaud, Evangelia Koureli, Zhenbao Qiu, Manisha Raju & Pavani Sunkara

About Glion Institute of Higher Education

Founded in 1962, Glion Institute of Higher Education is a Swiss institution offering bachelor's and master's degrees in hospitality, luxury and finance to an international student body across three campuses in Switzerland and London, UK.

Glion is ranked among the world's top five higher education institutions for hospitality and leisure management, and in the top three number for employer reputation since its entry in the ranking in 2018. (QS World University Rankings by Subject, 2022).

Part of Sommet Education, worldwide leader in hospitality education, Glion is accredited by the New England Commission of Higher Education (NECHE).

For more information, visit glion.edu.