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.
Food Waste
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
Our plan to implement food waste controls at our properties in 2020 was postponed due to temporary COVID-related property closures preventing accurate baseline measurement. Our long-term goals are to reduce food waste by 30% and divert 50% from landfill by 2025, with a 50% reduction and 100% diversion by 2030. We shall also set our sustainable seafood targets in 2021 as part of our ongoing commitment to food provenance and a sustainable supply chain.
Reducing meat consumption and diverting food from landfill can significantly reduce greenhouse gas emissions. In 2020, 15 properties implemented Meat Free days and 13 properties operated organic gardens and farms to raise awareness of healthy diets and reduce emissions. This approach was further supported with the soft-opening of ORI9IN, our first gourmet organic farm in Chiang Mai, Thailand, and a partnership with Grassroots Pantry to develop healthy, plant-based menus and sustainable kitchen practices. A joint venture with chef James Noble of The Boutique Farmers, the agro-tourism partnership of ORI9IN focuses on import substitution and reducing carbon footprint without sacrificing flavour.
Food composting in Vietnam produced 360 tonnes of fertiliser (equivalent value of US$103,304), while Laguna Phuket joined Banyan Tree Bangkok in donating 1.1t of food (4,433 servings) via Scholars of Sustenance (www.scholarsofsustenance.org). To date, this partnership has diverted 3 tonnes of food from landfill to provide 12,274 servings and save 4 tonnes of CO2 emissions.