In today's world, sustainability is not just a choice — it's a core competency for the next generation of hospitality professionals. Between 37% and 72% of waste produced by the tourism and hospitality sector is organic, leading to substantial economic losses and significant environmental impact. LightBlue Consulting's partnership with NHL Stenden Hotel Management School directly addresses this challenge, embedding food waste education into hospitality curricula through a practical, accessible food waste prevention online course. The mission is clear: equip hotel management students with the mindset and tools to prevent food waste before it happens — not manage it after the fact.
LightBlue Consulting has partnered with NHL Stenden Hotel Management School in Leeuwarden to address this pressing issue to prepare the next generation of hospitality leaders for a more sustainable future. This collaboration is committed to tackling food waste at its roots, focusing on prevention rather than manage waste after it’s created.
The mission is clear: to reduce food waste before it happens, ensuring a more responsible and sustainable approach within the industry.
Let’s see how student reviewed our course.
“I enjoyed participating in the Food Waste Prevention course.
The program not only provided me with valuable insights into the impact of food waste but also educated me on various techniques to minimize it.
Through this course, I developed a deeper understanding of sustainable food management and discovered innovative solutions to reduce waste throughout the food production and consumption process.” Jaro Klamer
“It was interesting to learn more about this topic, and sometimes quite shocking to see the large numbers related to food waste. I decided to get the certificate because it is always useful to learn more about food waste and sustainability, especially now that it is becoming increasingly important.“Cathelijne de Jong
“I decided to take part in this course because I wanted to increase my awareness of food waste and become more sustainable. It was a great opportunity for me to learn how to prevent food waste and take part in creating a more sustainable world. I appreciated how interactive the course was. I am certain that it will benefit me in the future because food waste is a battle that we need to win against.” Velichko Yordanov
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During my practice period as a supervisor, I was given the opportunity to follow the course. I really liked that I was able to do this course online, as I was able to do the course whenever I had time!
I was excited to be able to follow this course, as I am always eager to learn more and improve my skills within the hospitality industry. I think it is important to develop yourself in as many areas as possible and build general knowledge and keep expanding that.” Morgane Molenaar
Together, we’re taking steps towards a sustainable future, and we invite you to be part of this journey!
Join our sustainable food waste management course >>here<<For Student of Hotel Management School Leeuwarden at NHL Stenden, please reach out to Learning and Development or HRM departments.
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Explore other NHL Stenden sustainable projects, like “Research on recycling behavior supports the National School Breakfast” or “Students and staff from Hotel Management School Leeuwarden and NHG plant 600 trees.” Let’s work together to drive change and create a more sustainable hospitality industry, one step at a time. 💪References:
¹Emil Juvan, Bettina Grün, Sara Dolnicar, Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach,Annals of Tourism Research Empirical Insights, Volume 4, Issue 1,2023,100090,ISSN 2666-9579, https://doi.org/10.1016/j.annale.2023.100090 (https://www.sciencedirect.com/science/article/pii/S2666957923000058)
Read the 2025 update on the NHL Stenden partnership → Hospitality Sustainability Training: LightBlue & NHL Stenden
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