easyJet holidays has partnered with AI food waste firm Winnow to launch ‘A Practical Guide to Reducing Food Waste in Resorts.’ Developed in collaboration with UN Tourism, this white paper provides hotel partners with tools to drive operational impact and make sustainable travel mainstream.

The guide was developed following industry events in Mallorca and Rhodes, where hoteliers and experts shared solutions for local operational challenges.

Striving to make more sustainable holidays mainstream

Designed to improve both compliance and performance, the guide offers measurable benchmarks and practical steps, including:

• AI Technology: Leveraging Winnow’s tools, which helped Iberostar Hotels & Resorts reduce landfill waste by 69% between 2021 and 2024.

• Precision Planning: Improved measurement for forecasting, production, and food preparation.

• Regulatory Alignment: A prevention plan following the EU food waste hierarchy, prioritizing prevention and reuse.

By equipping hotels with these resources, easyJet holidays aims to provide better, more sustainable choices for its customers through data-driven waste reduction.

Matt Callaghan, Chief Operating Officer at easyJet holidays, said:

“As an industry leader, we have a responsibility to protect the destinations that make our holidays so special. Reducing food waste is one of the most effective ways to cut emissions, strengthen resilience and support local communities, which is why we’re proud to launch this practical guide to help tackle the issue.

“Collaboration is central to our sustainability strategy, and by partnering with Winnow, we’re able to offer our brilliant hotel partners the expertise and tools they need to reduce food waste and help make more sustainable holidays mainstream. I’m excited to see our partners put this knowledge into action and drive meaningful reductions in food waste across their operations.”

Marc Zornes, Founder & CEO of Winnow, said:

“Resorts operate some of the most complex and dynamic food environments in hospitality. The leaders featured in this guide show that with the right data and operational focus, food waste can be significantly reduced while maintaining exceptional guest experiences. By sharing their playbooks, we hope to accelerate progress across the sector.”

H.E. Ms Shaikha N. Alnuwais, Secretary - General at UN Tourism, added:

“Reducing food waste is one of the most impactful opportunities for tourism to deliver climate action. It cuts emissions, improves resource efficiency, and ensures that food systems generate greater value for destinations and local communities. This white paper demonstrates that progress is already underway, and invites the sector to work together to scale ambition and results.”