The Lisbon Marriott Hotel recently achieved a perfect 100% All-Star score with The PLEDGE on Food Waste, a milestone that reflects months of operational changes, team commitment, and most importantly, shifts in guest behavior.
Behind this achievement is António Pereira, Restaurant and Banquets Manager, who has been with the hotel for over 30 years. Starting as a pool boy at 19, António has worked through nearly every department before taking on his current role overseeing restaurant and banquet operations.
"Throughout my time here, I've witnessed many changes in the hospitality industry," António says. "But The PLEDGE pushed us to rethink not just how we operate behind the scenes, but how we engage guests in reducing food waste."
Identifying the Major Sources of Hotel Food Waste
To effectively tackle food waste in hotels, first you must understand where the waste originates. For most hotels, the main culprits are often clear: guest leftovers from buffets and excess trims from the food preparation process.
As António Pereira observed at the Lisbon Marriott, buffets pose a unique challenge. Hotels must offer variety while meeting unpredictable demand, especially during large-scale events. Guests often serve themselves more than they can realistically consume, directly contributing to plate waste. Furthermore, behind the scenes, essential tasks like preparing ingredients generate significant amounts of waste. Think about vegetable peels, meat cuts, and bread ends. All of these add up substantially over time. Only by tracking and understanding these patterns, often through a robust certification program like The PLEDGE, can hotels develop targeted, effective solutions.
Small Changes, Big Impact
Since committing to a food waste certification goal, the Lisbon Marriott introduced several key initiatives focused on portion control and raising guest awareness.
The most effective, yet simple, change was offering smaller portions, particularly during buffets and banquets. This strategy wisely allows guests to savor their meals without generating excess, while still giving them the freedom to return for more if they desire. Simultaneously, the team now meticulously monitors weekly food waste reports. They use actual consumption data, not guesswork, to plan and prepare the right amount of food for daily operations and various group events. To make the sustainability effort visible, the hotel also added 'Zero Waste' plates to their à la carte menu, showcasing dishes specifically designed to use ingredients with maximum efficiency, therefore minimizing preparation waste.
Guests Are Noticing And Engaging
The changes haven't gone unnoticed. António has seen a clear shift in guest behavior since implementing these initiatives.
"Guests are more conscious about how much food they take, especially at buffets, where smaller portions and improved layout encourage mindful choices," he observes. "Many guests ask about the concept, and it opens up great conversations about sustainability and our efforts to reduce waste."
One moment truly stands out: During a corporate banquet, a guest asked about the 'Zero Waste' plate on the menu. After learning about the sustainability effort, she called over several colleagues to try it. António recalls, "Later, she told us how impressed she was that a hotel of our size was taking real steps to reduce food waste and that she'd be taking the idea back to her own company's catering team." Families have also responded positively. "We've had parents at breakfast buffets comment on the smaller portion sizes, saying it helped their children learn not to waste food," he adds. These important interactions show that guests are not just noticing the changes; they are actively engaging with them and even sharing the ideas beyond the hotel.
"When you make sustainability visible and easily accessible, guests naturally want to become part of the solution."
About António Pereira
António Pereira is the Restaurant and Banquets Manager at the Lisbon Marriott Hotel, where he has been a cornerstone of the team for over 30 years. His journey in hospitality began at 19 as a pool boy, and through dedication and a deep commitment to guest service, he rose through the ranks gaining hands-on experience in nearly every aspect of hotel operations. His leadership has been instrumental in implementing food waste reduction initiatives, contributing to the hotel's recognition through The PLEDGE.
