How can you reduce waste in the hospitality industry?

Gerenciar recursos: Otimizar o consumo de energia e água com sistemas inteligentes. Controle de alimentos: Planejar demanda e otimizar o estoque para evitar excessos. Reciclagem e reutilização: Adotar práticas de reciclagem e incentivar a reutilização de itens como toalhas. Treinamento de equipe: Capacitar funcionários para práticas sustentáveis. Tecnologia: Utilizar softwares para prever demandas e ajustar operações. Economia circular: Reutilizar e reciclar materiais, reduzindo resíduos.

The hospitality industry’s “green” claims often disguise cost-cutting—fewer towels, low-quality water, reduced services—masked as sustainability. Hospitality conglomerates should come together to create a Sustainability Tracker App—a free idea we’re giving away. This app could showcase real-time data on waste diverted, energy saved, and water conserved, backed by certifications and guest feedback. Pair this with genuine changes like reducing single-use plastics, optimizing food inventory, and installing energy-efficient systems. Transparency like this builds trust, proves commitment, and ensures they’re no longer playing a “greenwashing” tune but leading a true symphony of sustainability.

Reducing waste in hospitality involves implementing sustainable practices such as portion control, recycling programs, energy-efficient systems, and local sourcing to minimize environmental impact and optimize resource use.

Reducing waste in the hospitality industry requires a comprehensive approach that focuses on efficiency, sustainability, and community engagement. Here are several strategies: 1- Waste Audits by Conduct regular waste audits to identify areas where waste is being generated and track the types of waste (e.g., food, packaging, energy). 2- Food Waste Management by Implement portion control, use excess food for staff meals, donate unsold but safe food, and compost organic waste. Consider adopting "nose-to-tail" or "root-to-stem" practices to minimize food waste. 3- Sustainable Sourcing by Source local, seasonal, and sustainable products to reduce packaging waste and support eco-friendly suppliers.

Make the switch from disposable to reusable wherever possible. Include composting in your waste solutions if the option is available in your area.

As an environmental engineer, I can say that auditing your waste is a smart and important first step. It’s like diagnosing a problem before fixing it. By understanding what types of waste you create, how much, and where it comes from, you can find the main issues and focus on solving them. Tools like waste audits or tracking software make this process easier and help you save money and protect the environment at the same time. Keep it simple and focus on one area at a time for better results.

Reducing waste in the hospitality industry is all about being smart with resources and making small, sustainable changes that add up. One simple way is to focus on reducing food waste—portion control, composting, and donating excess food to local charities can make a big difference. Also, switching to reusable or biodegradable products instead of single-use plastics helps cut down on waste significantly. Another approach is to get creative with energy and water conservation, like using energy-efficient appliances and encouraging guests to reuse towels or linens during their stay.

A sustentabilidade é um pilar essencial para o futuro da hotelaria. Para reduzir o desperdício, comece auditando seus resíduos para identificar fontes de excesso. Em seguida, implemente a prevenção, como o uso de dispensadores a granel e embalagens reutilizáveis. Otimize o gerenciamento com coleta seletiva e parcerias com cooperativas de reciclagem. Adote o design circular, repensando processos para reutilizar materiais. Inove com resíduos, transformando descartes em novos produtos ou energia. Essas práticas não só preservam o meio ambiente, mas também geram economia e valor para o negócio.

Reducing waste in hospitality involves implementing energy-efficient systems, optimizing inventory management, minimizing single-use items, and recycling or repurposing materials to promote sustainability and cost savings.

Creo firmemente que la prevención es la mejor forma de lograr la tan necesaria sostenibilidad, sobre todo en sectores como la hostelería en donde la producción de resultados puede llegar a ser desmesurada, sobre todo porque en los momentos en donde se accede al servicio y también las personas que se benefician, no piensan en el impacto macro de los residuos, ni siquiera en los propios. Considero oportuno colocar la prevención en primer lugar y luego medir su efectividad en el tiempo. ¿Podemos ofrecer un incentivo económico al huésped que haya sido más eficiente con la reducción de residuos durante su estadía o uso del servicio?

Acheter des produits locaux en vrac (circuits courts) Sensibiliser vos fournisseurs sur les enjeux des déchets Sensibiliser vos clientèles à la réduction des déchets Utiliser la technique de la gamification pour changer les comportements de vos salariés, clients et fournisseurs

The best way to manage waste is to stop it from being created in the first place. 🔹 Rethink portion sizes -Offer customizable servings to reduce plate waste and cater to guest preferences. 🔹 Streamline inventory management -Use predictive analytics to prevent overordering and spoilage. 🔹 Train kitchen staff - Optimize ingredient use to minimize food waste. 🔹 Limit single-use items- Switch from plastic cutlery, straws, and mini toiletries to reusable or biodegradable alternatives. 🔹 Optimize buffet layouts - Adjust food display techniques to reduce excess while maintaining guest satisfaction.

Para realmente reduzir o desperdício na indústria hoteleira, é essencial engajar todos os envolvidos no processo. Isso inclui desde os colaboradores da limpeza, cozinha e serviços gerais até os fornecedores de alimentos e materiais. Treinamentos regulares sobre práticas de desperdício zero, como técnicas de conservação de alimentos e redução de embalagens, podem gerar grandes economias. Além disso, buscar parcerias com fornecedores que adotam práticas sustentáveis e que oferecem produtos com menos desperdício ou mais eficientes pode ajudar a minimizar o impacto ambiental do hotel, criando uma rede colaborativa visando a sustentabilidade.

Se pueden establecer medidas en la compra de los productos y prioridad en utilizar primero los que se estropean antes. Además una buena conservación de los alimentos evitará desperdicio.

Adapter le menu du personnel avec les invendus, dans la limite des conditions de stockage et de consommation. C'est à dire que le personnel mange des plats différents de la carte, cuisinés à base des "restes" (de la veille par exemple). Cela permet aux cuisiniers d'innover de nouvelles recettes, d'associer des produits différemment par raport à la carte. J'ai travaillé dans un restaurant où rien n'était perdu, chaque reste était valorisé dans ce sens. C'était un plaisir de manger des plats atypiques élaborés par un chef innovant.

♻️ Gestión de Residuos y Sostenibilidad Control de Inventario: Evitar el exceso de compras y gestionar fechas de caducidad para reducir desperdicios. Donación de Alimentos: Colaborar con bancos de alimentos para donar excedentes aptos para el consumo.

Sorting waste properly turns trash into resources—build a system that works. 🔹 Set up clear waste segregation stations - Make it easy for staff and guests to separate recyclables, compostables, and landfill waste. 🔹 Partner with food recovery programs -Donate surplus food to local charities and food banks instead of throwing it away. 🔹 Invest in composting solutions -Turn organic waste into valuable compost for on-site gardens or community projects. 🔹 Work with waste-conscious suppliers -Encourage vendors to minimize packaging and use recyclable materials. 🔹 Regularly review waste contracts -Ensure recycling and disposal partners align with sustainability goals.

Na minha experiência, poder contar com a universidade local foi uma boa forma de otimizar o gerenciamento de resíduos. A ideia de contratar um estagiário contribuiu não só para melhorar a categorização dos resíduos, mas também educar a equipe sobre a importância dessa prática. A colaboração proporcionou levar uma visão inovadora e de fora da operação rotineira do hotel, implementar soluções práticas, além de engajar a comunidade acadêmica nas práticas sustentáveis da empresa. A parceria permitiu estabelecer conexões com empresas de gerenciamento de resíduos para aprimorar o processo de reciclagem e compostagem, além de contribuir para o desenvolvimento profissional do estudante.

Reducir residuos en la hostelería implica identificar productos de alta rotación y buscar soluciones eficientes. Los jabones y champús en botellas de plástico, aunque cómodos, generan residuos tras poco uso, incluso sin acabar el contenido. Una alternativa es instalar dispensadores recargables, reduciendo plásticos al rellenarlos constantemente. Al ser reutilizables, prolongan su vida útil y aplican el diseño circular, que busca mantener los materiales en uso. Además, esta práctica no solo disminuye residuos, sino que conecta con clientes que valoran la sostenibilidad y fomenta una imagen más responsable.

A economia circular na indústria hoteleira é essencial para reduzir desperdícios e melhorar a eficiência dos recursos. Um exemplo prático é a substituição de produtos de higiene em embalagens individuais por dispensadores recarregáveis, reduzindo a geração de resíduos plásticos. Além disso, hotéis podem adotar mobiliário modular e reciclável, garantindo maior durabilidade e reaproveitamento. Outro aspecto fundamental é a otimização da gestão de resíduos. Algumas redes hoteleiras já implementam sistemas de compostagem para resíduos orgânicos, transformando sobras de alimentos em adubo para hortas próprias ou parcerias com agricultores locais.

Adopt Circular Design -A hospitality space built for longevity reduces waste from the start. 🔹 Choose durable, repairable materials- Invest in high-quality furniture, linens, and equipment to extend their lifespan. 🔹 Design for modularity- Use flexible layouts and adaptable furnishings to reduce renovation waste. 🔹 Embrace refillable and returnable models- Replace single-use toiletries and packaging with closed-loop alternatives. 🔹 Source reclaimed or upcycled decor- Give old materials new life while maintaining a stylish, sustainable aesthetic. 🔹 Engage guests in sustainability efforts- Incentivize towel reuse, offer water refilling stations, and educate visitors on waste reduction.

Circular design in the hospitality industry focuses on minimizing waste by creating systems that keep materials and products in use for as long as possible. This includes selecting sustainable, recyclable, or biodegradable materials, designing durable and repairable products, and repurposing or upcycling materials whenever possible. For example, furniture can be modular, allowing for easy upgrades and repairs rather than replacements. Circular design also promotes efficient resource use, such as energy and water conservation, while encouraging waste reduction through reuse and recycling programs. By embracing circular design, hospitality businesses can significantly reduce waste, support sustainability, and lower environmental impact.

Pour ma part autour de la question d'adoption de design circulaire, il y a tellement de piste de solution pour le tourisme durable que l'on ne saurais où s'arrêter. Mais ce que je peux dire c'est que le tourisme et l'hôtellerie ont un fort niveau de consumérisme(ce sont des articles à usage unique pour parler par exemple de bouteille plastique entre autres). il faut donc créer une économie circulaire autour des différents articles de consommation afin de donner une dimension durable au tourisme.

Adotar o design circular vai além de somente usar materiais reciclados ou renováveis. Uma boa abordagem, é criar espaços e produtos que possam ser facilmente adaptados, reparados ou reformados ao longo do tempo. Por exemplo, ao projetar móveis ou equipamentos para o setor hoteleiro, podemos escolher peças modulares que possam ser atualizadas ou reconfiguradas conforme a necessidade atual, sem gerar desperdício. Além disso, a escolha de materiais duráveis e fáceis de substituir promove a longevidade, reduzindo a extração de matérias primas para novos materiais. Essa mentalidade não só diminui o impacto ambiental, mas também gera uma economia circular significativa a longo prazo.

Pour vos déchets alimentaires, vous pouvez installer des bacs de compost, créer un enclos avec des poules ou fournir vos déchets à un centre de biométhanisation (ferme, ville, entreprise)

Reaproveitamento de Alimentos: Compostagem de restos em adubo. Pratos com ingredientes próximos do vencimento. Produtos de Higiene Sustentáveis: Borra de café como esfoliante/desodorizante. Colaboração com empresas que usam resíduos. Parcerias com Comunidades: Trocas de resíduos por produtos frescos. Workshops de reciclagem e sustentabilidade. Decoração Sustentável: Móveis de paletes reciclados. Obras de arte feitas com resíduos. Tecnologia e Inovação: Aplicativos para gestão de resíduos. Lixeiras que separam resíduos automaticamente. Essas ações reduzem desperdício e melhoram a imagem do hotel, atraindo hóspedes sustentáveis.

The first innovative concept is to eliminate the word 'waste', this is just a human construct of a definition "eliminated or discarded as no longer useful or required after the completion of a process." if we therefore believe that any by-product could be of use to someone, we will then take a giant step forward in contributing to the circular economy and a sustainable future.

Innovative ideas for using waste in the hospitality industry can reduce overall waste and promote sustainability: Upcycling materials: Repurpose old furniture, textiles, and decor into new products like cushions, bags, or wall art. Food waste conversion: Turn food scraps into compost, sauces, broths, or new menu items (e.g., smoothies from fruit scraps). Waste-to-energy systems: Convert organic waste into energy or biogas for heating or electricity. Repurposing packaging: Use bulk purchasing and reusable containers to minimize packaging waste. Water reuse: Collect and repurpose greywater for landscaping or cleaning. Creative partnerships: Collaborate with local artisans or charities to reuse waste products or donate unused food.

A inovação com resíduos pode transformar um problema em uma oportunidade. Em um de nossos projetos, começamos a olhar para os resíduos não como algo para descartar, mas como um recurso valioso. No caso da hotelaria, é possível utilizar restos de alimentos para compostagem, gerando adubo que é utilizado para jardinagem, paisagismo e até uma horta do próprio hotel. Essa abordagem não só ajuda a reduzir o desperdício, mas agrega valor ao negócio, criando uma imagem de responsabilidade ambiental que os clientes valorizam. Inovar com resíduos é, sem dúvida, uma das maneiras mais eficazes de fechar o ciclo de consumo e minimizar o impacto ambiental.

Reducing waste in the hospitality industry is crucial, and one impactful way is by eliminating single-use plastic water bottles. Consider offering guests certified medical-grade water as a sustainable alternative. Not only does this cut down on plastic waste, but it also provides therapeutic-grade hydration that enhances the guest experience. This approach aligns with eco-conscious values while offering a health benefit that sets your establishment apart. Would you like to learn more about how this solution works and how it can be implemented in your hospitality business? Feel free to message me for a quick video or more information. Let's work together to create a healthier, more sustainable future! 🌍💧

Once a hospitality business has addressed its internal waste, it should also look externally and consider how to create industry-wide impact. For example, the broader tourism industry is a key contributor to hospitality business and hospitality can create large impact by integrating sustainable tourism in their strategy. Examples include investing into waste management initiatives in a tourism destination, designing a sustainable tourism itinerary package, or expanding involvement in their surrounding communities.

Sustainability in hospitality is about finding practical ways to reduce waste while enhancing guest experiences. Simple actions like replacing single use plastics with reusable alternatives, repurposing food waste through composting and sourcing locally to cut down on packaging can make a significant impact. By fostering a culture of awareness among staff and guests, we not only protect the environment but also inspire others to care for the natural beauty of places like Cancun. Every effort, no matter how small, contributes to a greener future.

Traditional hotel operations generate a significant amount of waste, from disposable toiletries to uneaten food. By adopting circular practices, hotels can drastically cut down on waste. This might include implementing robust waste monitoring and recycling programs, minimizing food waste, and reviewing procurement operations, among others. The benefits for hotels are multifaceted: reduced operational costs, enhanced brand image, and a smaller carbon footprint.

Take the example of our esteemed partner, Mandarin Oriental, which has implemented Winnow, an AI-powered food-waste-management system. This technology uses data analysis to optimize menus and portions, significantly reducing food waste. As a result, the hotel saves resources and cuts greenhouse gas emissions. In fact, according to MO’s Sustainability Report 2023, the four pilot hotels have achieved annual net savings of $207,000 after Winnow costs, reduced 66 tonnes of food waste, and offset 126 tonnes of CO2! 👏♻️