In the heart of Edinburgh’s UNESCO World Heritage city centre, the Sheraton Grand Hotel & Spa is more than just home to the refined One Square Brasserie and Bar. It’s a hub of culinary innovation with a deep commitment to sustainability. From locally sourced ingredients to a farm-to-fork ethos, every dish tells a story of flavour and responsibility.
The hotel is one of 55 Marriott International hotels across the UK, Ireland, and the Nordics taking part in a major food waste reduction initiative. In 2024, Sheraton Grand Hotel & Spa, Edinburgh earned the Gold Level of The PLEDGE on Food Waste certification, scoring an impressive 96%.
Executive Chef Stuart Thomson shares how the team continues building on this achievement.
Stocking Smarter Across Outlets
A proactive approach to food waste reduction often begins with the fundamentals—how ingredients are sourced, stored, and utilized. As advocates for smart, sustainable kitchen systems, we see immense value in strategies that maximize resourcefulness from the outset.
Chef Stuart emphasizes the power of cross-utilization within multi-outlet properties:
“We have re-engineered our food offering across the property so we can use different sauces and salad items at different outlets whilst remaining mindful to avoid repetition. This allows us to pull from the same stock and create different dishes for our guests.”
Build-Your-Own Salad Bar
Buffets are a beloved part of the hospitality experience, but they often come with high levels of food waste. The Sheraton Grand team found an innovative solution to balance guest satisfaction with sustainable practices:
“My senior chefs developed a build your own salad station for our buffets. We provide suggestions of ingredients to create classic salads. Because all the produce is separate, we can rework some items, preventing waste or overproduction.”
This simple yet effective change empowers guests to select precisely what they enjoy, giving the kitchen greater control to minimize waste.
Guest Engagement at Every Touchpoint
Involving guests in sustainability efforts can be a powerful tool. Chef Stuart highlights how they’ve effectively engaged diners:
“We have presented a copy of our food waste commitment on all buffets encouraging our guests and associates to graze & return as much as they like. Using reduced plates has resulted in a reduction of plate waste.”
The sustainability story continues at One Square Bar, where the menu cleverly transforms potential waste into delicious creations. Their Soft Shell Tacos and Plant-Based Burger feature zero-waste chilli and watermelon rind ketchup—proving that sustainable can be spectacular.
The bar’s cocktail program takes this philosophy even further. Since the hotel’s opening, “Gin” has been central to One Square’s identity. Their signature Edinburgh cocktail perfectly captures this heritage while showcasing their commitment to zero waste. It features the hotel’s own One Square Gin, crafted at Summerhall Distillery just 1.5 miles away and delivered through sustainable methods. The cocktail comes alive with zero-waste watermelon cordial and cucumber foam, transforming what could be waste into premium ingredients.
Every sip and bite tells a story of innovation, local partnership, and environmental responsibility. Guests don’t just dine—they join a movement toward more thoughtful consumption.
Turning Trimmings Into Treats
A simple idea for reuse, now a signature accompaniment to every cheese board.
“One of the team saw a clip on YouTube about how to turn bread trimmings into a cracker for cheese or a snack. The pastry team went away to work on it and now produce amazing miso and honey crackers for cheese.”
Cultivating a Culture of Change
The impact of these initiatives resonates throughout the team.
“Sharing progress with the team has energized everyone. Their engagement is driving the change.”
At the Sheraton Grand Hotel & Spa, Edinburgh, reducing food waste is more than a series of actions—it’s a deeply ingrained mindset. These remarkable achievements stem not just from new systems or clever innovations, but from a passionate team united by a common purpose and motivated by tangible progress.
Ready to join the movement?
Learn more about The PLEDGE: thepledgeonfoodwaste.org
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