This hotel in Tromso, is trying to halve its food waste. But how?
Let's start with these smoothie shots. These are made from yesterday's leftover fruit.
Then, crafty（狡猾的adj.） tricks to nudge （推進(jìn)v.）people into taking less, like skinny tweezers to stop you piling up the salmon. Or little spoons to serve the herring.
Another idea, instead of guests taking a big melon slice and leaving some, the staff dice it. So you take precisely what you want.
Many people load onto their plates so they don't have to go multiple times.
We're able to make people think about how they put food on their plate, and how much they bring to the table to make sure that they eat it all.
Another trick is to keep food looking fresh. As a serving dish empties, guests assume the remains are stale.
So why not switch the food into a smaller dish? Then again, so it still looks fresh and it all gets eaten.
Ideas like this have cut food waste almost 10% in a year for this chain. The target is 20% by 2020, and then 50% by 2030 - the same as the UN target.
The chef weighs the daily waste. So far, the policy has saved the hotel chain 26 tonnes of carbon dioxide emissions. And there's a bonus.
We're also making money of it, which is really a positive side effect by reducing food waste.
There is no ban on loading up your plate here, but you'd better not leave it.
Need-to-know language
·leftover - remaining after the rest has been used or eaten
·piling up - (here) creating a pile of food by adding more
·stale - old and no longer fresh or good to eat
·loading up - gathering a large amount of something on or in one place
