How we reduced our food waste by the equivalent of 1 million burgers

In 2025, 95 Ennismore properties measured and focused their efforts on reducing their food waste, collectively achieving a 33% reduction vs 2024.

This progress reflects a growing focus on building more efficient, responsible, and sustainable food practices across our hotels and restaurants.  To bring that impact to life, this reduction is equivalent to approximately 1 million burgers*  

Why Reducing Food Waste Matters 

Reducing food waste is both an environmental and operational priority. 

When food is wasted, so are the resources used to produce it – including land, water and energy. Food waste sent to landfill breaks down and produces methane, a greenhouse gas that is a major contributor to climate change, with a significantly higher impact than CO₂. 

At the same time, measuring and reducing food waste supports stronger business performance. Measuring food waste helps teams optimise inventory, refine portion sizes, minimise procurement costs and reduce disposal fees, which are often charged by weight. 

The Role of Technology 

Accurate measurement is key to making meaningful reductions. Many Ennismore properties are moving beyond manual tracking and adopting technology-led solutions to better understand where waste occurs. 

Our key partner, Orbisk, uses AI-powered image recognition to measure food waste and provide tailored insights. This allows teams to act quickly, reduce inefficiencies and embed better practices into daily operations. 

Looking Ahead 

Our long-term target is to reduce food waste by 60% by 2030 (vs. our 2023 baseline). By the end of 2025, we had already achieved a 47% reduction, demonstrating strong progress toward this long-term goal. 

As we continue to scale measurement and refine our approach, reducing food waste will remain central to our strategy, alongside the development of low-carbon menus. 

*Our calculation is based on a typical (but delicious) 220g burger patty (no bun or dressings) at The Hoxton.