HotelsAll 15 AccorHotels properties in Singapore will implement a food waste programme by the end of November 2018.

AccorHotels delivers on commitment to reduce food waste

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L-R: Nichol Ng, The Food Bank Singapore; Maxime Pourrat, Winnow Solutions Asia Pacific; Preston Wong, Treatsure; Veronique Augier, AccorHotels Singapore; Jessica Uekermann, ibis Singapore on Bencoolen; Maggie Lee, WWF Singapore; Andrew Cameron, AccorHotels Singapore; Robert Stirrup, Fairmont & Swissotel Singapore.
L-R: Nichol Ng, The Food Bank Singapore; Maxime Pourrat, Winnow Solutions Asia Pacific; Preston Wong, Treatsure; Veronique Augier, AccorHotels Singapore; Jessica Uekermann, ibis Singapore on Bencoolen; Maggie Lee, WWF Singapore; Andrew Cameron, AccorHotels Singapore; Robert Stirrup, Fairmont & Swissotel Singapore.

“In a country as wealthy as Singapore, it’s surprising to learn that so many Singaporeans go hungry every day while as a nation we are wasting so much food,” said Gaynor Reid, vice president communications & CSR for AccorHotels Asia Pacific.

As part of its commitment to reduce waste across its hotels by 30% in 2020, AccorHotels brought together experts from WWF Singapore, The Food Bank Singapore, Winnow Solutions, Treatsure and Native Bar, which specialises in zero-waste bartending, to share best practices with the hotel group’s chefs, kitchen staff, bartenders and procurement leaders in Singapore.

“In a country as wealthy as Singapore, it’s surprising to learn that so many Singaporeans go hungry every day while as a nation we are wasting so much food,” said Gaynor Reid, vice president communications & CSR for AccorHotels Asia Pacific. “AccorHotels has always been committed to sustainable development and we have made a promise to reduce food waste across our global network by 30%. Here in Singapore, we realised that do to this we need to work with the whole food supply chain and find ways to not only reduce our own waste but also to redistribute left-over food that is perfectly safe for consumption to those in need.”

Already the group works with providers such as Winnow Solutions to measure and record waste, which has seen some hotels reduce their waste by as much as 52%. 

But AccorHotels is also committed to educating its suppliers, partners and guests on the importance of reducing food waste. “Often we see guests who pile their plates high at buffets and then don’t finish,” said Reid. “It would be better if people had numerous smaller plates and finished when they were full rather than us having to potentially send this wasted food to landfill.”

The group has also committed to using only sustainable seafood, increasing local procurement where possible, and growing its own herbs and vegetables through the planting of 1,000 urban vegetable gardens globally.

It is also in the midst of exploring further ways to redistribute excess food to the needy by working with WWF, the Food Bank and companies like Treatsure, which allows people to purchase surplus buffet food for takeaway.

As part of its Planet 21 Acting Here CSR programme and its healthy and sustainable food charter, AccorHotels aims to recover or recycle 60% of its food waste. Currently, Singapore only recycles around 16% of food waste, with almost 800,000 tonnes of waste going to landfill last year. 

All 15 AccorHotels properties in Singapore must now implement a food waste programme by the end of November 2018.


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