Welcome to the seventh episode of our “How Chefs Tackle Food Waste” series! In this edition, we journey to China to spotlight a remarkable achievement in the battle against food waste in a hotel setting. While our previous episode showcased how Sheraton Heathrow Hotel is reducing food waste, today we celebrate Hyatt Regency Beijing Wangjing.
Hyatt Regency Beijing Wangjing is a testament to what dedication and smart strategies can accomplish. Their journey with The PLEDGE on Food Waste has seen them elevate their commitment, progressing from a Gold certification in 2023 to the prestigious All-Star level in 2024. This milestone makes them the first hotel in China to achieve this level of excellence, perfectly aligning with Hyatt’s global approach, “World of Care”.
It All Starts with Data
The PLEDGE on Food Waste certification is built on a powerful framework, and at its core is a simple principle: you can’t fix what you don’t measure. To bring this principle to life and meet The PLEDGE rigorous standards, the team at Hyatt Regency Beijing Wangjing uses the Lightblue FIT food waste monitoring system to track and categorize food waste into four key areas: spoilage, preparation waste, buffet surplus, and plate waste.
“Since implementing The PLEDGE system, we’ve gained valuable data-driven insights into areas for improvement,”
“These insights allowed us to create standardized procedures and focus our inspections where they truly matter.”
The team conducts a thorough analysis of these reports each month. Consequently, they gain a clear understanding of their waste patterns, which empowers them to create targeted action plans and refine their operations for even better control.
Revolutionizing the Buffet
The buffet is often a primary contributor to food waste in a hotel, but Market Café, the hotel’s vibrant dining hub, has turned this challenge into an opportunity. They have implemented strategic adjustments that, while nearly invisible to guests, have a massive impact.
Firstly, the introduction of smaller plates and half-sized dishes subtly encourages guests to be more mindful of their portions. This proven psychological approach helps diners serve themselves more appropriately, significantly cutting down on plate waste.
Moreover, the team has rethought how food is presented. Instead of putting out large quantities that risk being discarded, buffet items are refilled in smaller batches more frequently. This not only minimizes surplus but also ensures the food remains exceptionally fresh. To cap it off, they created a “freezing buffet” process. Thirty minutes before the buffet closes, the food and beverage team coordinates with the kitchen to stop production, managing the remaining portions with maximum efficiency to prevent end-of-service waste.
Empowering Guests on the Sustainable Journey
Hyatt Regency Beijing Wangjing believes that guests are key partners in their mission. To actively involve them, the hotel has designed a more interactive and conscious dining experience.
“At Market Café, our buffet restaurant, around 35% of the items are made-to-order,”
Instead of pre-cooking everything, guests can order many dishes directly from a chef or waiter. This allows customers to choose portion sizes that match their appetite, making it easy and accessible to make waste-conscious choices.
Additionally, the team developed a “zero-waste dish” called “Marinated Passion Fruit Osmanthus,” which utilizes simple ingredients to their fullest potential, ensuring that every part is used deliciously and responsibly.
Cultivating a Zero-Waste Mindset from Within
Lasting change is built on a strong internal culture. The hotel invests heavily in its team, understanding that their skills and mindset are the driving force behind their success.
In order to minimize preparation waste, chefs’ knife skills are refreshed every six months. Furthermore, kitchen leaders conduct weekly follow-up training sessions to reinforce best practices.
To further cultivate a zero-waste mindset, the hotel launched a “Clean Your Plate Campaign” in its staff restaurant. In collaboration with the HR department, plates are checked to ensure food isn’t wasted, encouraging mindful consumption among all associates. This monthly initiative, which started in July 2023, has significantly strengthened awareness. To reward this diligence, employees who consistently demonstrate mindful eating habits are awarded with a “HYStar,” the hotel’s internal recognition program
A Continuous Journey of Improvement
The PLEDGE on Food Waste is proud to support the incredible initiatives at Hyatt Regency Beijing Wangjing.
Chef Kenny Fong and his team demonstrate how continuity and unwavering commitment can lead to remarkable and sustainable improvements. Their success story proves that tackling food waste in a hotel is not just an environmental obligation but a pathway to operational excellence and innovation.
Ready to start your food waste reduction journey?
Learn more about The PLEDGE: thepledgeonfoodwaste.org
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