Reducing Food Waste
We are working toward a 2030 goal to reduce food waste per square meter by 50% compared to 2019 across managed hotels.
- Food waste prevention is the most impactful step. Working with the World Wildlife Fund (WWF) and American Hotel & Lodging Association (AHLA) Hyatt contributed to the creation of training materials for the industry, available at HotelKitchen.org.
- When possible, hotels seek to donate excess food and otherwise work toward implementing composting streams.
- To contribute to broader impact, Hyatt joined the call-to-action to advance a U.S. Food Loss and Waste Action Plan.
In 2022, seven Hyatt hotels in Asia-Pacific, including Grand Hyatt Seoul (South Korea) and Hyatt Regency Beijing Wangjing (China), conducted food-waste prevention pilots. The detailed tracking exercises and in-depth training resulted in an estimated 36% reduction in food waste during the three-month engagement period and will expand to additional hotels in 2023.
Additionally, Grand Hyatt Tampa Bay’s (Florida) hotel kitchens worked with the Tampa Zoo and Busch Gardens Tampa Bay to donate 1,500 lbs. of food scraps that are appropriate for animals (watermelon rinds, pineapple leaves, and broccoli stems), with a target of 6,000+ lbs. in 2023.