From awareness to action: reducing our food waste

Small changes are delivering measurable results at The Hoxton, Edinburgh. After identifying uneaten peas in the staff canteen, the team removed them from the menu, helping reduce pea waste across F&B outlets by 62%. Switching to à la minute preparation after identifying 1.4kg of white sauce going to waste also cut white sauce waste by 38%.

“At The Hoxton Edinburgh, food is a big part of who we are, so making sure as little of it as possible goes to waste really matters to us. For us, it’s about being more thoughtful with what we use, getting our whole team involved, and making sure good food doesn’t go to waste.” — Tony Howard, Andrea Zambrano and the Kitchen Team

At Cleo at SLS Baha Mar, 1.1kg of bacon was being wasted each day. Repurposing leftover breakfast bacon in burgers has cut bacon waste by 49%. Meanwhile, switching from pre-batched buffet porridge to made-to-order portions has reduced porridge waste by 58%, after 2.7kg was previously being wasted each day.

“We believe that food is far too valuable to be wasted. We are part of an island where most goods must be imported, therefore we understand the environmental impact behind every item we use and are committed to using them wisely.” — Carsten Wiegandt, General Manager, SLS Baha Mar

At 25hours Hotel Düsseldorf Das Tour, reducing evening baguette portions and charging for a second bread basket has cut baguette waste by 89%. The team has also reduced mixed vegetable and salad waste by 58%, after Orbisk identified 2.6kg being discarded each day. Less popular olives and coriander are now served on the side rather than automatically included.

“At first my impact might seem small when I consider only my own environment, however, when I consider the bigger picture, I think of those for whom food is not guaranteed. This thought stays with me in my day-to-day work too.” — Bilal Allouchi, Breakfast Chef, 25hours Hotel Düsseldorf Das Tour