Bucuti & Tara Beach Resort, Aruba
Luxury island resort tackles food waste through innovative local partnerships for handling food scraps, separating and measuring waste, and working to reduce portion sizes.
Denver Marriott Tech Center
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.
Disney’s Paradise Pier® Hotel
Participation in the WWF Food Waste Pilot helped spotlight food waste efforts at Disney’s Paradise Pier® Hotel, with restaurant and banquet teams reevaluating existing practices.
Fairmont Washington, D.C., Georgetown
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.
Grand Hyatt Singapore
A premier international pilot property, Grand Hyatt Singapore is paving the way for innovative food waste diversion in the hospitality industry, through leadership, integrating separation and management into their culture and emphasizing behavior change among staff.
Hilton Milwaukee City Center
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.
Hilton San Francisco
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.
Hyatt Regency Orlando
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.
Kimpton Hotel Monaco Portland
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.
Skamania Lodge has been working independently for 5 years to prevent food waste on their property and develop resources to share best practices they’ve discovered.
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 Hershey
The Hotel Hershey team took tremendous strides during the pilot program, and as a result of their participation, have become more food waste conscious.
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.