Nice, March 10, 2025 — Hospitality professionals from across the region joined forces today in an interactive webinar titled “How to Reduce Bio-Waste in the Hotel and Catering Sector?” Hosted by industry experts, the event offered practical strategies to cut food waste and improve bio-waste management in commercial kitchens.
The session, designed specifically for hotel and restaurant professionals, focused on real-world solutions and immediate actions establishments can implement to reduce their environmental footprint. Participants engaged with speakers through Q&As and interactive discussions, bringing theory into practical application.
Featured speakers included Philippe Labbé, Advisor at CCI Nice Côte d’Azur and project manager for the CEFoodCycle initiative, and Wanis Bouafia, Director of Apeyron Environnement.
The webinar was part of a broader push to align the hospitality sector with European environmental goals and foster a circular economy through better waste management practices.
Replay link : Comment réduire les biodéchets dans l’hôtellerie et la restauration ? | CCI Nice Côte d’Azur
