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.

Grupo Puntacana worked with food waste tracking software Leanpath to pilot food waste measurement in their staff dining facility. After finding solutions to key drivers of waste, the team is considering options to scale engagement across their operation.

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.