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How Hotels Can Cut Down on Food Waste: Sustainable Practices for the Hospitality Industry

A selection of fresh fruits and vegetables with a small blackboard in the center displaying 'Zero Waste,' promoting eco-friendly food practices.

Food waste is a significant challenge in the hospitality industry, known for its lavish dining and buffets. According to the United Nations Environment Programme, hotels waste an estimated 8% to 10% of food, contributing to resource waste and methane emissions. With more travelers seeking eco-friendly accommodations, hotels are finding that reducing food waste isn’t only a moral obligation—it’s a key element of meeting customer demand for sustainability.


1. Implementing Smart Inventory Management


Hyatt hotel kitchen where chefs are actively preparing food, showcasing efforts toward efficient, zero-waste cooking.

Improving inventory management is one of the most effective ways hotels can reduce food waste. Many hotels now use digital systems to analyze food consumption trends, monitor supply levels, and forecast demand. This allows for more accurate ordering, limits overspending, and ensures that perishable items are used before they spoil.

For example, Hyatt Hotels has implemented real-time inventory tracking systems that help kitchen staff adjust menus and portions based on ingredient availability. By knowing exactly what is in stock, Hyatt’s chefs can reduce unnecessary orders, use ingredients more effectively, and cut down on food waste.


2. Creating Zero-Waste Kitchens


Buffet arrangement in an Accor hotel featuring a variety of foods, highlighting waste reduction and sustainability efforts.

The zero-waste kitchen approach, which aims to use every part of an ingredient, has become popular in the hospitality industry. This method significantly reduces food waste by composting or repurposing leftovers, trimmings, and unused portions instead of discarding them.

Accor Hotels incorporates zero-waste practices as part of its Planet 21 Program. This initiative encourages chefs and staff to prioritize waste reduction by using all parts of ingredients—from peels to bones. Some Accor locations also feature creative menus that turn leftover items into soups, sauces, and garnishes.


3. Reducing Buffet Waste


Classic Indonesian Dishes at The Grand Kitchen by Chef Untung Taurat of Grand Hyatt Manila

While buffets are a staple of hotel dining, they are notorious for generating food waste. To combat this, many hotels have reimagined traditional buffet setups by offering smaller quantities and restocking food more frequently to reduce leftovers.


Hyatt Hotels has implemented a program that limits buffet portions at some locations, offering smaller amounts that are refreshed regularly. This approach not only keeps food fresher but also reduces waste, as there is less leftover food at the end of service. Additionally, Hyatt encourages guests to order directly

in certain dining areas, further reducing the need to

prepare large quantities.


4. Introducing Composting Programs


An assortment of fresh produce with a central banner reading 'Acting Here Planet 21,' representing Accor’s commitment to sustainability.

Many hotels have adopted composting programs to handle unavoidable food waste responsibly. Composting diverts food scraps from landfills, where they would otherwise produce methane, a potent greenhouse gas.


Through Accor’s Planet 21 Program, several hotels now compost food waste and use it in on-site gardens or donate it to local farms. This circular food system returns organic waste to the soil, supporting sustainable agriculture and reducing environmental impact.


5. Educating Guests on Reducing Food Waste

Breakfast setting at Chile’s Vira Vira hotel featuring locally sourced, sustainably prepared dishes to encourage mindful consumption.

Hotels are increasingly educating guests about food waste, encouraging them to make mindful choices. By using digital platforms, signage, and menu notes, hotels can raise awareness and promote sustainable practices.

The Chilean hotel Vira Vira, for example, encourages guests to order only what they need and provides cooking classes focused on sustainable practices. This educative approach fosters responsible choices among guests and helps reduce waste.


6. Collaborating with Food Donation Organizations


Table at Alaska’s Tordrillo Mountain Lodge with a spread of meals made from locally sourced ingredients, emphasizing environmental and social responsibility.

Partnering with food donation groups offers hotels a way to give back to the community while reducing waste. By donating surplus food to local shelters or charities, hotels prevent food from going to waste while addressing local hunger.


Accor’s Planet 21 Program encourages its hotels to partner with community food donation groups. Similarly, Tordrillo Mountain Lodge in Alaska collaborates with local food banks to distribute unused food to those in need, contributing to both environmental and social responsibility efforts.



7. Prioritizing Seasonal and Locally Sourced Ingredients

A plate of freshly prepared fish at F ZEEN Kefalonia, underscoring the hotel’s commitment to local sourcing and seasonal ingredients.

Hotels that focus on seasonal and locally sourced ingredients reduce food waste by purchasing fresh, smaller, and more frequent deliveries from nearby suppliers. This minimizes the chance of spoilage and supports local economies.


The F ZEEN hotel in Kefalonia, for instance, collaborates with local farmers and fishermen to source fresh ingredients. This not only cuts down on waste but also promotes a farm-to-table dining experience, adding value to the guest experience.


8. Utilizing Food Waste Data Analytics


Many hotels are leveraging data to track and reduce food waste. By monitoring waste trends and identifying issues, hotels can make informed adjustments to their menu offerings, portion sizes, and ingredient sourcing.

Hyatt Hotels has integrated food waste tracking at all locations. By analyzing this data, they have made strategic choices in menu planning and portion control, resulting in reduced waste and cost savings.


Embracing a Sustainable Approach to Food Waste


Reducing food waste is not only an environmental necessity but also an economic and ethical priority for the hospitality industry. As travelers increasingly seek sustainable hotels, establishments that adopt responsible practices like smart inventory management, zero-waste kitchens, and food donation programs will stand out.


The hospitality industry’s future lies in sustainable, ethical practices. By embracing technology, rethinking traditional dining, and building community partnerships, hotels can create lasting positive impacts. The journey toward sustainable hospitality begins with reducing food waste—an effort that will benefit both the planet and future generations.

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