Colorado food-waste startup FoodMaven is teaming up with Hilton to provide food from small local producers and prevent food from getting 'lost' in the system
Patrick Bultema, cofounder, chairman and CEO of FoodMaven, is teaming up with Hilton, first in his home state of Colorado, to provide more local food and reduce food waste.In recent years, major hospitality chains have jumped on the sustainability bandwagon, urging guests to forego the daily laundering of their towels and sheets to save water and energy. One of the next frontiers for the mega-hospitality companies is sourcing their food more responsibly.
Consider Colorado poultry producer Red Bird Farms, which markets its antibiotic-free poultry as fresh, not frozen, and often ends up with a surplus at the end of the week. If they freeze it, it becomes"out of spec," meaning the farm can't sell it to retail customers who expect fresh chicken. But FoodMaven can sell that perfectly good meat to university kitchens, food service companies and other clients through its online marketplace.
FoodMaven's mission also resonated with Hilton. Its Travel With Purpose campaign aims to slash the company environmental impact in half by 2030. As part of that goal, Hilton is looking at solutions to cut food waste and expand sustainable sourcing by partnering with innovative local companies, Terry Jenkins, senior manager of corporate responsibility for the Americas, explained in a joint statement with FoodMaven. in LaSalle, Colorado, north of Denver, benefits from working with FoodMaven.
Nikki Newman, executive chef at Hilton Denver City Center. Buying from local farmers through FoodMaven allows Newnan to enhance the guest experience with more artisanal offerings as consumers become more concerned about where their food comes from. By
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