Food Waste

The challenge

An estimated one third of global food production is wasted resulting in annual losses worth $750bn. Controlling food waste supports climate change action by reducing waste to landfill and methane production, in addition to cost saving.

Our Approach

Food waste management requires measurement of the type and source of waste production (e.g. storage, preparation and serving) to support reduction. Waste produced will be recovered via donation or diversion from landfill. Each property will measure their baseline waste production either manually by guidance provided or through implementation of technology and partnership, with awareness programs at each property to create an anti-waste culture among staff and guests.

Our Goal

Our goals are to measure food waste footprint at all properties by end of 2020, reduce food waste by 30% and divert 50% from landfill by 2025, and reduce food waste by 50% and divert 100% from landfill by 2030. In 2018 we shared guidance to all properties for task force creation, baseline measurement, waste prevention recovery and diversion, and stakeholder engagement.

Our Progress

Management requires measurement and in 2019 we piloted measurement of food footprints in the Maldives and Phuket, to be implemented at all properties in 2020.

Controlling food waste supports climate change action by reducing waste to landfill and methane production. Food waste reduction initiatives produced 120 tonnes of fertiliser in Vietnam, diverted 80% of food waste from landfill in Bintan, recycled five tonnes of oil to biofuel in Malaysia, donated 1.9t of food (7,840 servings) via Scholars of Sustenance in Bangkok, and saved 20.8t of food waste (52,081 equivalent meals) and 89t of CO2 from associate and guest outlets in Angsana Laguna Phuket using Winnow Solutions.

11 properties engaged guests with organic gardens and farms, with 743 participants. In 2019, 79% of our hotels and resorts implemented Meat Free days for associates or guests, to raise awareness of healthy diets and the environmental impact of meat production. As we review food provenance, we will set sustainable seafood targets in 2020 as part of our ongoing commitment to a sustainable supply chain.