Sustainability Awards
Recognising the hotels, restaurants, canteens and caterers in Asia that are reducing waste in their operations, and can show the results.
Three awards. Nine winners. Presented on stage at THAIFEX – HOREC Asia 2027 in Bangkok.
Applications open 29 Sep to 30 November 2026
About the Awards
Food waste is where most of the industry’s waste sits, and where the most can be done about it. The Sustainability Awards exist to find the properties doing that work well, alongside those tackling plastic, glass, packaging and every other waste stream an operation produces.
The programme is delivered in collaboration with THAIFEX HOREC Asia, Southeast Asia’s Leading Hospitality & Foodservice Trade Show, happening in March 2027.
The awards follow a clear order of priority. Preventing waste comes first. What cannot be prevented should be given a second life. And the properties that bring others with them move the whole industry, not just their own operation.
There is an award for each.
ZERO WASTE CHAMPION
For preventing waste at the source, before it reaches a bin: the work that moves an operation toward zero waste. You can apply for one waste stream or several.
THE SECOND LIFE AWARD
For giving waste a second life: turning what would have been thrown away into something new that the property or its guests genuinely use.
THE SUSTAINABILITY CHANGEMAKER OF THE YEAR
For properties whose sustainability work has inspired and influenced how others operate: guests, suppliers, staff, or other businesses in the industry.
WHO CAN APPLY
The awards are open to hotels, restaurants, collective catering operations, canteens and food service businesses operating in Thailand.
- Location: anywhere in Thailand.
- Cost: free of charge
- Certification: not required
- Multiple entries: you can apply for more than one award, with a separate application for each, and can receive more than one award.
- Active work only: the work described must still be running at the time you apply. There is no limit on when it began.
HOW JUDGING WORKS
The quality of the work comes first. Scale, breadth and reach count in your favour once that quality is established, never in place of it.
- One waste stream reduced thoroughly will score higher than four addressed superficially.
- One supplier that genuinely changed its practices will score higher than a campaign seen by thousands with no measurable effect.
- A modest output used every day will score higher than a larger project that never left the test kitchen.
Shortlisting (29 September – 30 November)
Application Review
Stage two: Final selection (1 – 12 December)
Final winner selection
About The PLEDGE on Food Waste
The PLEDGE on Food Waste is the global food waste certification helping hotels, restaurants and foodservice operations prevent and reduce food waste through a practical methodology and third party verification.
Our certification methodology addresses the entire food lifecycle through six operational pillars designed to prevent food waste in professional kitchens.
The PLEDGE on food waste certification follows internationally recognized best practices including the Wasted Food Scale and is aligned with UN SDGs 2, 12, 13 and 17.
