Hospitality ON Event - Awards

Worldwide Hospitality Awards

Thursday 09 November 2023 à 18:00

Candidat - Best Initiative in Sustainable Development

AccorHotels

Campaign - AccorHotels - Food Waste Reduction

Aware of the fact that the restaurant business is wasting approx. 25% of the food its buying, with an F&B segment standing for almost 30% of its total turnover on one hand and with an ambitious CSR program – the Planet 21 setting high goals of reducing food by 30% by 2020, on the other hand, AccorHotels Eastern Europe regional leaders decided to improve the hotels’ performances with smart initiatives that reduce food waste combing digital, human factor & circular economy.

Accor Hotels - Food Waste Reduction
Accor Hotels - Food Waste Reduction

Aware of the fact that the restaurant business is wasting approx. 25% of the food its buying, with an F&B segment standing for almost 30% of its total turnover on one hand and with an ambitious CSR program – the Planet 21 setting high goals of reducing food by 30% by 2020, on the other hand, AccorHotels Eastern Europe regional leaders decided to improve the hotels’ performances with smart initiatives that reduce food waste combing digital, human factor & circular economy.

Novotel Warsaw Centrum - measurable efficiency enabled by digital solution & committed staff.

Firstly, the AccorHotels Eastern Europe & Novotel Warsaw Centrum (more than 700 rooms) managers decided to invest time & energy into raising employees’ awareness – through presentations, workshops, KPIs, resulting in staff’s engagement among all the F&B teams. The second stage of the project was focused on the Kitchen team essentially and inviting an external digital solution provider to support the change. Thanks, to the regular weighing - sustained by an external digital system, proper monitoring & analysis of source of waste was quickly visible and an accurate but complex action plan was applied covering such areas like orders-deliveries, storage, preparation in the kitchens, buffets, plating, communication to the staff and guests. A unique mix of digital & human engagement gave instant, impressive results. It was learned that an average of 700 kg of food was being wasted every week. Within 3 months, a -30% reduction target was overcome. Today, food waste by value is down over 80% from the starting point (June 2016). The yearly savings amounted to EUR 28 580 keeping at the same time the quality of the service at Novotel Warsaw Centrum at very high level and lowering  environmental impacts.

In terms of internal communication, Novotel Warsaw Centrum has been welcoming in April & May 2017, in total 70 employees from support office & other hotels in order to inspire the rest of AccorHotels network in Eastern Europe to fight with food waste.

Moreover, Novotel Warsaw Centrum is – on regular basis, quoted by press & bloggers as an exemplary hotel in fighting food waste and has been recently invited by the organizers of the very first Warsaw Culinary Festival “Pants, bees and honey” that took place on September 9-10th to share its best practice in a panel discussion on “How to reduce food waste?” as well as to participate in the first Disco Soup event in this part Europe, co-organized by Slow Flood Poland and Polskie Banki Żywności (Polish Food Bank) held on September 10th in the city center of Warsaw.  

 

Reducing food waste, a step further: Novotel Bucharest City Center is combining food reduction with circular economy and substantially helping the local community.

With still 250 000 Romanian children going to bed hungry in 2016, Novotel Bucharest City Center (266 rooms, meeting rooms, modern bar and a restaurant), has started the process of changing its F&B management system with food wastage reduction procedures in September 2016 by firstly raising the employees’ awareness through workshops. As a second step, the hotel management team implemented the 3R rules (reduce, reuse, recycle) in the F&B action plan in buffet management, changing plates, better stock management and communication to the staff. At the same time, regular, manual weighing (using excel spreadsheet) was undergoing supplying the hotel with monitoring & analysis of source of waste. It appeared that organic food waste amounts from 245 kg to 687 kg per month and can be a valuable compost for Bio & Co, an organic farm located near Bucharest providing jobs to 20 people in difficult life situation (professional re-insertion in society). Additionally, Novotel Bucharest City Center is not only supplying Bio&Co with organic compost but is also buying – with the remaining 5 other AccorHotels, fresh & bio vegetables and seasonal fruits. All in all, besides a -38% reduction of food waste after 11 months, AccorHotels in Romania have not only significantly lowered the environmental impact but is also leaving positive social footprint linking guests, hotels’ employees and local community.

From a communication perspective, Novotel Bucharest City Center was the co-organizer (with Carrefour Romania) of the very first conference dedicated to fighting food waste in Romania – the “Leftovers” under the press patronage of Forbes Romania. This conference was held in Novotel Bucharest on November 22nd , is part of the series “Debates @ AccorHotels”, gathered almost 120 personalities from press, government institutions in Romania, business representatives, activists and generated more 40 publications in top press titles, TV and radio stations pioneering the debate around food wastage in Romania.

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