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.
Up to 40% of food is wasted—but you can help change that. Our Lobster Ink hospitality courses include five videos that train staff in food waste prevention and training in effective hotel kitchen management.
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.
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.
