Tackling hotel food waste is a major challenge in sustainable hospitality, but the Sheraton Heathrow Hotel is proving it can be done. In 2024 alone, the hotel saved 5,255 kg of food from landfill— 24% reduction.
Led by Executive Chef Amitabha Bagchi, the hotel’s kitchens have not only achieved the Gold Level of The PLEDGE on Food Waste certification but have also transformed their entire approach to ingredients.
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.
Here’s how Chef Amitabha and his colleagues turned everyday challenges into meaningful change.
The Core of a Zero-Waste Kitchen: A Mindset Shift
For Chef Amitabha, the fight against hotel food waste begins not with a bin, but with a change in perspective. It’s about seeing potential where others see trash.
“I feel happy when I see what people think is waste turn out the best ingredient for some dish,”
“When earlier we used to make beetroot hummus in our kitchen we used to throw the peels of beetroot but now we use only the peels of beetroot to make our home made hummus and proudly serves it into our Breakfast and Dinner in Restaurant.”
This mission is deeply personal for Chef Amitabha, who believes that creating zero food waste serves both the community and the environment.
“It gives me immense pleasure when people gives compliment about how it taste and on the other side the Responsibility of making sure that zero food waste is not just a project but a mission to serve our community and Environment. I think it all begins from us.”
From Trash to Treasure: Creative Restaurant Food Waste Solutions
The beetroot peel hummus is just the beginning. Chef Amitabha’s kitchen is a hub of innovation, where peels, rinds, and leftovers are transformed into signature dishes. This creative process not only prevents waste but also uncovers unique flavors and boosts the nutritional value of their offerings.
Here are creative ways to make them delicious.
- Pineapple peels are turned into a sweet and spicy pineapple & chilli jam.
- Nutrient-rich banana peels are baked into a delicious banana loaf.
- Melon peels become refreshing infused water for guests.
“All these peels are having higher nutritional value and same time reduces our food cost to have financial gain from that to increase the GOP.”
Smart Operations for Hotel Food Waste Reduction
Beyond creative cooking, the Sheraton Heathrow team has implemented several high-impact practices that significantly reduce their environmental footprint:
- Coffee Machine Revolution: They replaced a traditional conference center coffee machine with a liquid coffee system, eliminating 5 kg of daily coffee grounds waste.
- Strategic Plate Sizing: By reducing plate sizes in their outlets, they subtly nudge guests to take only what they need, significantly cutting plate waste.
- In-House Herb Garden: A dedicated herb garden provides fresh, flavourful herbs directly to the kitchen, maximizing freshness and cutting supply chain waste.
Building a Zero-Waste Culture: Why Teamwork is Essential
None of these changes happened in isolation. Chef Amitabha credits the success to a tight-knit team that believes in the mission of sustainable hospitality.
“You can’t do this alone.”
“It takes communication, experimentation, and trust across the kitchen.”
The cultural shift is evident in daily operations:
“Now, my chefs bring me new waste-saving ideas every week. That’s when you know the shift is real.”
Leading with Passion for a Better Future
“Our Goal is very clear – Eat More and Waste Less.”
“Guests genuinely appreciate our efforts, especially when they see the passion behind them.”
Driven by purpose and fueled by passion, Chef Amitabha’s team proves that reducing food waste doesn’t mean compromising the guest experience — it enhances it.
Ready to start your food waste reduction journey?
Learn more about The PLEDGE: thepledgeonfoodwaste.org
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