Waste Management

Waste management in ski resorts and ski races poses significant challenges, particularly in the context of transitioning to a circular economy. The traditional linear model—take, make, waste—results in excessive raw material consumption, plastic waste, food surplus, and greenhouse gas emissions. Ski resorts often grapple with high levels of plastic use, necessitating a comprehensive plan to reduce plastic consumption, while also managing food waste effectively.

To mitigate these challenges, resorts can adopt strategies such as communicating electronically with competitors and spectators to minimize paper use and printing only necessary materials. Engaging vendors to contractually commit to waste reduction and redistributing surplus food to local charities can significantly lower food waste levels. By focusing on these practices, ski resorts can not only enhance their sustainability efforts but also reduce their overall environmental impact, contributing to a healthier ecosystem and a more responsible tourism model.