At The PLEDGE on Food Waste, we believe that the future of hospitality lies at the intersection of culinary excellence and environmental responsibility. Today, we are proud to showcase the creative ingenuity of our Pledgers who are proving that “Zero Waste” is not just a goal, but a delicious reality.
From root-to-stalk vegetable utilization to whole-catch seafood processing, these five dishes represent the pinnacle of sustainable dining. They honor traditional flavors while ensuring that every ingredient is used to its absolute fullest potential.
1. The Zero-Discard Green Salad | Kazan Palace
A masterclass in ‘zero-discard’ philosophy, celebrating every texture from crisp hearts to hearty stems.
Only products with minimal waste are used for this salad. Fresh vegetables; romaine lettuce leaves close to the core to minimize waste (for example, for Caesar salad, we prefer large leaves); edamame beans, blanched broccoli with the largest possible stalk left intact; pumpkin seeds; and a pate made from almo and soy milk. This salad is very fresh, healthy, and suitable for anyone mindful of their nutrition.
This masterclass in vegetable utilization is a collaborative triumph for the culinary team, driven by the technical expertise and creative vision of Executive Chef George Kurganov. Under his leadership, the kitchen has successfully turned the “zero-discard” philosophy into a signature, high-quality guest experience. ฃ
2. The Integrated Salmon Fishcake | The Park Tower Knightsbridge
A seamless journey from whole sides to savory bites, ensuring no offcut is left behind.
The concept of “zero waste” is the driving force behind our salmon fish cake. We purchase whole sides of salmon, portion them into fillets, and sell them as Chilli-Lemon Salmon Fish Cakes, available in small portions as Bar Bites as well as large portions in our menu called Salmon Fish cake. The salmon belly is used to make teriyaki skewers for starters, while the offcuts and trimmings are used to create salmon fish cakes for the bar.
This efficient seafood upcycling initiative is powered by the culinary precision and dedication of Executive Chef Gautam Chaudhary. Chef Chaudhary demonstrates how a circular approach to protein can maintain luxury standards while eliminating prep-waste through meticulous whole-product utilization.
3. Bife à Portuguesa | Lisbon Marriott Hotel
Reimagining heritage flavors through a zero-waste lens to protect the future of Portuguese tradition.
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.
This remarkable achievement in waste reduction was made possible through the technical expertise and leadership of Executive Chef Dominic Smart. Chef Smart ensures that every plate honors both Portuguese tradition and environmental responsibility by designing menus that maximize ingredient efficiency.
4. Whole-Plant Harissa Cauliflower | The Westin London City
A vibrant celebration of the whole vegetable, utilizing marinated florets, stalk purée, and dehydrated leaves.
We serve a Harissa Cauliflower dish within our menu. All parts of cauliflower is being used for this dish production. We marinade florets, stalks are being used for puree, leaves are being dehydrated and used as garnish/decoration.
The commitment to botanical innovation at the property is brought to life by Head Chef Fabio De Paolis. Chef De Paolis has transformed simple vegetables into complex, zero-waste culinary art, proving that fine dining can be achieved without discarding nutrient-rich stalks and leaves.
5. The “UGLY DELICIOUS” Station | W Bangkok
Rescuing breakfast surplus to craft high-flavor lunch specialties with uncompromised safety and zero waste.
We implement Food Station call “Ugly delicious” which using the half cut or the food that going to be wasted, turning them into some new dishes. e.g.- leftover steamed rice from breakfast service used to prepare fried rice of the day during lunch time; trimmed or unused cuts of cooked meats from carving or salad stations are prepared for the salad of the day. While using these items we are ensuring food safety and quality.
Led by Director of Culinary Steven Kim, the property has successfully implemented a framework of responsible hospitality that balances high-end luxury with measurable impact. Chef Kim proves that with creative culinary leadership, surplus ingredients can be safely transformed into a premium lunch experience.
Leading the Charge Toward a Circular Food System
Congratulations to these culinary teams for their leadership and vision. By valuing every ingredient, these Pledgers don’t just reduce waste, they elevate the entire dining experience, proving that sustainability is the ultimate ingredient in modern gastronomy.
Discover the Strategy Behind the Success
How did the Lisbon Marriott Hotel move beyond the kitchen to achieve a perfect food waste score? Read the full story in our Beyond the Menu series.
