Introduction
At Sustainability Kiosk, we are passionate about showcasing real-world solutions to sustainability challenges in the hospitality industry. This case study highlights a remarkable achievement: reducing food waste to nearly zero at the staff canteen of NH Collection The Palm, showcasing how small changes can lead to significant impact.
The Problem: High Levels of Food Waste
Like many large-scale canteens, our staff canteen faced significant food waste challenges. On average, we were discarding 17% of prepared food daily, contributing to both environmental impact and unnecessary costs. We knew we had to take action to reduce waste and improve operational efficiency.
At a Glance
NH Collection Dubai The Palm, a 532 room hotel, operates 4 Food & Beverage outlets along with a staff cafeteria serving over 262 employees daily.
The Solution: A Strategic Approach
Strategy Actions
Data-Driven Monitoring: The first step was to track and measure food waste accurately. We installed waste tracking systems that helped us understand the types of food being wasted and the times of day waste peaked. With this data, we could adjust portion sizes and food preparation schedules accordingly.
Removal of Bins: The removal of food waste bins from the canteen forced a mindful approach to food consumption and encouraged staff to reconsider portion sizes.
Staff Engagement and Training: The hotel employed a combination of nudges, such as signage, table tops messaging, promoting responsible food consumption, and staff training to foster a culture of waste reduction. Contractors were also educated on the initiative’s goals.
Operational Adjustments: Menu adjustments were made to accommodate bones. Additionally, with constant monitoring food production was aligned more closely with actual consumption, minimizing surplus.
Continuous Monitoring: Regular monitoring of food waste levels enabled the hotel to identify areas for improvement and refine its strategies.
Conclusion: A Model for Sustainable Operations
By focusing on data, staff engagement, and smarter food management, we’ve achieved nearly zero food waste at our staff canteen, significantly reducing our environmental footprint and operational costs. This success story serves as a model for other organizations looking to take practical steps toward sustainability.