The Washington Hilton, under the leadership of their Food and Beverage Assistant and with support from the Director of Food and Beverage, implemented a separation and measurement system accompanied by an employee engagement exercise focused on preventing food waste in their staff cafeteria.

The Hotel Hershey team took tremendous strides during the pilot program, and as a result of their participation, have become more food waste conscious.

Terranea Resort has implemented an array of creative solutions and strategies to create a food waste prevention culture, including a trayless campaign, “trash duty” trainings, pre-shift green team visits, and a clean plate month challenge.

The hotel’s staff fully embraced the challenge of implementing a food management roadmap, as part of WWF’s larger demonstration project. The roadmap resulted in a 3-year vision mission, and the development of goals to address key drivers of food waste.

As part of Hyatt’s global commitment to 2020 Environmental Sustainability Vision, the hotel team at Hyatt Regency Orlando is brainstorming and testing new ways to reduce food waste at the hotel.

Recognizing that food insecurity and food waste are two of the biggest challenges facing local communities, the hotel’s staff pride themselves on working diligently to prevent and reduce food waste through smart purchasing, mindful preparation, food donation, and composting.

After developing a relationship with a local composting vendor, rolling signage, and hosting an Earth Day event targeted at combating food waste, separation became institutionalized across their food service staff.

One initiative of this property’s extensive and comprehensive sustainability protocol is a long-standing relationship with a local pig farmer who receives all leftover food and food scraps.

To introduce this program, Denver Marriott Tech Center held weekly staff meetings to reinforce the new separation and measurement scheme, which set them up for early and continued success with this process.

The Hilton Milwaukee City Center had no active organics separation program prior to joining the pilot, but under the leadership of their Executive Chef the property quickly ramped up their program and provided consistent data throughout the duration of the pilot.