Hotel food waste management is crucial for reducing food waste, lost profit, and a whole heap of environmental problems. Not to mention the wasted time and manpower. Some hotels, though, are turning this challenge into an opportunity. But reducing food waste is not just about cutting costs – It’s about setting sustainable industry standards. Higher standards. Discover how Raffles Dubai slashed food waste by 76% in just one year with Orbisk, showcasing the power of data and teamwork in hotel food waste management.

The challenge of food waste management in hotels

Sustainability goals are becoming more common for hotels. And there are good reasons for it. Hotels often face typical issues like buffet overproduction, or food spoilage. This inflates food costs and harms your sustainability goals. Luckily for you, it’s much easier to deal with than you may think.

Enter Raffles Dubai – a shining example of innovative hotel food waste management. They show how straightforward it can be. Let’s talk about how they reduced their food waste by 76% with Orbisk in only a year.

Raffles Dubai’s approach to reducing food waste

The first step to reducing food waste is collecting data. With Orbi, our AI food waste tracker, that process is made effortless for you. With the Orbi in their kitchen, Raffles Dubai got to work. They monitored their baseline food waste for a month to find patterns and opportunities to improve. Using this data, together with our Food Waste Coaches, they came up with strategies. These are the strategies that resulted in a 76% reduction in food waste in just one year.

• Creative upcycling in the kitchen
  • Transforming food trimmings into soups, jams, and desserts.
• Seasonal menus
  • To reduce surplus ingredients and match guest demand.
• Empowering staff through unique initiatives
  • The “No Bin Day” in their staff canteen is a powerful awareness campaign, empowering employees to take ownership of the hotel’s sustainable journey.
• Revamping breakfast service – hybrid model
  • Azur Restaurant transitions from buffet to hybrid, offering à la carte for frequently wasted items.
  • This helped with portion control, minimizing leftovers, and improving guest experience.
• Stock rotation
  • Stock rotation plays a vital role in hotel food waste management, ensuring all ingredients are used before expiration.

Results and broader industry impact

You may be thinking to yourself, “76% reduction, that’s great, but what benefits are there to doing this?” Well, with a reduction in food waste that massive, there are some huge impacts on not only the environment but also your wallet. Here are the results that Raffles Dubai got.

• 23,094kg of CO2 saved
  • That’s the same amount of CO2 as if you’d fly from New York to London… And back – 11 times.
• Over 8,000kg of food saved
• Over 18,000 meals saved

And all this resulted in over €55,000 being saved in just one year. These impressive results highlight why hotel food waste management is essential for any hotel.

Hotel food waste management – made easy with Orbisk

As you know by now, small changes lead to big impacts. For both the environment and your bottom line. Hotels that invest in collecting data, and engaging staff can drastically reduce their food waste with minimal effort. 

The Orbi streamlines the process. It will monitor your food waste for you, and using AI, recognize what kind of food is thrown away, when, and why. All this, along with our Food Waste Coaches, gives you insights on how to reduce food waste, and increase savings.

Interested in applying this to your hotel? Get in touch with our team for a free demo of the Orbi and a consultation meeting.