The Westin Kuala Lumpur is an experiential hotel in the pulsating streets of Bukit Bintang. Under the Marriott International Group, the hotel strives to improve its food waste reduction efforts and set itself the goal to spearhead such efforts among other Marriott properties in Malaysia.

With an ambitious global goal in place, Sofitel Kuala Lumpur Damansara and WWF-Malaysia joined hands to embark on a food waste journey on the ground using a stepwise-approach.

Though the property has been tracking their overall food waste for several years, already and ensuring 100% diversion away from landfills through an onsite digester, the task force embarked on a journey to dive deeper into the composition of their food waste for reduction purposes.

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.