Pirani, Sanaa I.Arafat, HassanThompson, Gary2020-09-102020-09-102016-09-289205937https://hdl.handle.net/1813/71008This report presents a metric called FRESH (for Foodservice Impact Rating for Environmentally Sustainable Hospitality Events). FRESH can be used to evaluate the performance of any foodservice meal period or event in the hospitality sector with regards to its sustainability, based on seven measurements. These measures are: a (post-consumer) food-waste indicator, a no-show indicator (when unexpectedly few people show up), an over-show measure (when too many people show up), a planning indicator (measuring intentional overproduction), a portion-size indicator (measuring per-guest consumption against expectations), an economies of scale indicator, and a post-event indicator (which depends on disposal approaches). FRESH can help managers, authorities, and potential guests evaluate the sustainability of food production in any establishment.en-USRequired Publisher Statement: © Cornell University. Reprinted with permission. All rights reserved.food wastesustainabilityhospitalityno-showover-showwaste reductionarticle