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How does your property's waste measure up?

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Toolkit

Follow the toolkit from the beginning to plan your food waste management journey.

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Join our community and get access to curated resources to help you reduce your waste.

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Case Studies

Read stories about how to be successful on your food waste management journey.

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How to Use the Toolkit

How to get the most out of this toolkit to fit your needs

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Find Resources

Check out the resource page to download what you need now.

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Change the Flow of Food

Interested in making an impact? The Hotel Kitchen platform is the one-stop resource for all your food waste prevention needs. Cutting food waste in half by 2030 is a crucial step in reducing environmental impact and driving progress towards our climate goals. Together, we have the power to transform our food system by leveraging our global reach while cutting costs and enhancing the guest experience. After all, what's more hospitable than protecting our planet's resources for years to come?

Popular Resources

16-Week Champion’s Guide

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Fighting Food Waste: A Checklist

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Food Waste Audit Guide

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Hotel Kitchen provides resources for:

Corporate Leadership & Owners

For every $1 invested in food waste prevention practices, there is a $7 return on investment, based on research. Need we say more?

Operational Leadership

Empower your staff, leverage culinary prowess, and partner with local organizations to keep your thoughtfully sourced food out of the landfill.

Meetings, Events, & Guest Experience

Make food waste prevention a priority by offering unique menu options, rethinking the buffet, and communicating your food philosophy.

Featured Case Study

The Westin Kuala Lumpur

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.

Fighting Food Waste: A Video Training Series

While up to 40% of food grown is lost or wasted, we have a part to play in fighting food waste. Along with hospitality learning platform Lobster Ink, we developed a series of five training videos to help staff embark on a food waste management journey.

No matter what kitchen we find ourselves in, we have a role to play in the fight against food waste. By implementing strategies found on HotelKitchen.org, properties found food waste reductions between 17-38% during a pilot project period. Watch this informational series to learn your role today!

Join the 36,000 food waste champions who have completed this course. Access this course through the Lobster Ink platform to grab your copy of the course manual and training facilitation guide and track your team's progress.

In Partnership

HotelKitchen is presented in partnership with the American Hotel & Lodging Association’s Responsible Stay initiative, which helps America’s hotels reduce their carbon footprint, saving millions of gallons of water annually, and keeping millions of pounds of plastics and food waste out of landfill each year.

Collaborative Pathways

Discover the benefits of joint collaboration designed to drive meaningful action.

Led by ReFED and World Wildlife Fund, the U.S. Food Waste Pact builds on the success of the Pacific Coast Food Waste Commitment (PCFWC). In just 4 years, PCFWC retail signatories saw their unsold food rates decrease by 28%, estimated carbon footprint of unsold food in the region decrease by 30%, and their donation rate increase by 20% by following a Target, Measure, Act approach to fighting food waste.

The International Food Waste Coalition (IFWC) is a not-for-profit organization, set up to foster collaboration and coordinate action to reduce food loss and waste across Europe’s hospitality and food service sector.