The Park Tower Knightsbridge, a Luxury Collection Hotel under Marriott International, is known for its luxury and impeccable hospitality. Within it, The Hyde Bar & Restaurant serves as a standout dining destination where culinary excellence meets a growing commitment to sustainability. Led by Executive Chef Gautam Chaudhary and his dedicated culinary team has implemented a series of practical strategies to reduce food waste.
In 2024, The Hyde Bar & Restaurant earned the Gold Level certification from The PLEDGE on Food Waste, achieving a 91% score.
And it all begins with something surprisingly simple: stocking smarter.
Rethinking Inventory with FEFO
Chef Gautam highlights a key change in their approach to inventory. The team adopted the First-Expired-First-Out (FEFO) system. This means ingredients are now organized based on their expiry dates, ensuring that items closest to expiring are used first, rather than simply using items in the order they were delivered.
“First-Expired-First-Out (FEFO) system made a big difference in how we manage perishable stock. By organizing storage based on expiry dates—rather than just delivery order—we saw a noticeable drop in spoilage.” – Chef Gautam
It’s a subtle change in kitchen flow, but one with major impact.
Cultivating Kitchen Culture
To make the system intuitive and easy to follow, the team introduced color-coded containers and “use first” labels—simple visual cues that help reduce waste and keep inventory top of mind.
Chefs also make use of ingredients nearing expiration by incorporating them into small-batch specials or side dishes. This approach has also led to a few regular “zero food waste” dishes that are creatively designed to use ingredients that might otherwise be discarded.
Examples include:
– Sustainable Fish Cake, made from fish trimmings during prep
– Homemade Preserves, using fruit peels and overripe produce
Engaging Guests and Staff: A Shared Responsibility
Sustainability efforts are most successful when everyone is involved. The Park Tower Knightsbridge actively engages both guests and their team in the mission to reduce food waste. “Love Food, zero waste dish” messages now appear on menus and signage, explaining the impact of food waste and encouraging mindful portions.
This approach is reinforced by offering smaller portions in both the restaurant and staff canteen, with the option for seconds—a shift that’s been warmly received. As Chef Gautam shares:
“Guests and associates appreciate the option and feel part of the sustainability effort.”
To further reinforce this mindset, the hotel launched a creative initiative in the staff canteen: “No Bin Wednesday”. It reinforces thoughtful consumption with a simple but powerful rule: “Take what you eat – eat what you take!”
Simple Changes, Big Results
While the intention to minimize waste was always present, exemplified by their innovative orange marmalade made from skins left after juicing, a crucial turning point was the introduction of systematic daily waste tracking. Chef Gautam admits he wishes they’d done this sooner. While it seemed tedious at first, the insights gained were game-changing.
“Seeing what was consistently thrown away helped us tweak menus and prep sizes almost immediately! I call it big impact, low effort.”
A Certified Commitment to Change
At The PLEDGE on Food Waste, we are proud to have certified The Hyde Bar & Restaurant at The Park Tower Knightsbridge and to support their continuous journey to reduce food waste and drive meaningful change in the hospitality industry.
Ready to join the movement?
Learn more about The PLEDGE: thepledgeonfoodwaste.org
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