According to Green Hotelier (ITP), and for the purpose of this survey, food waste can be defined as: food items including anything from spoiled or out of date food, peelings and trimmings, inedible by-products, such as bones and coffee grounds, kitchen errors, and plate waste.

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* 1. Please indicate whether the following statements are applicable to your organisation

  Yes No Unsure In planning
My organisation has specific goals or targets in place with respect to sustainability
My organisation has specific goals or targets in place with respect to food waste reduction/prevention
My organisation has a food waste reduction/prevention policy in place
My organisation conducts internal audits or benchmarking with regards to food (purchasing, consumption, and disposal)
My organisation has a program in place to prevent and/or deal with food waste (e.g. training program, rooftop garden/compost system)

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* 2. In general, what does your organisation do with organic/food prep waste and uneaten, already prepared food?

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* 3. Have any of the following groups ever raised an issue on food waste?

  Yes No Unsure
Staff
Guests
Local government

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* 4. If there were an organisation that collected food waste (either fit or unfit for human consumption) at regular times, would you use it?

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* 5. Which sector does your organisation best represent?

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* 6. In which country is your organisation located? (If your organisation has food waste reduction/prevention initiatives in several countries, please refer to your office's location.)

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* 7. If we can contact you for more information and/or you would like to receive a copy of the BUFFET food waste report upon its completion, please provide your contact details below.

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