Welcome to the ninth episode of our “How Chefs Tackle Food Waste” series! In this edition, we travel to the heart of Bangkok, Thailand, to spotlight a remarkable achievement in sustainable hospitality. While our previous episode featured Chef Kenny from Hyatt Regency Beijing Wangjing, today we celebrate W Bangkok.
Following The PLEDGE guidelines, their work provides a strong example of effective food waste management. The hotel’s signature restaurant, The Kitchen Table, recently earned The PLEDGE on Food Waste certification, achieving a 91% score to secure Gold Level status in 2024. This certification reflects the successful implementation of their waste reduction strategies.
Chef Steven Kim, the Director of Culinary at W Bangkok, guides a “360° approach to sustainability.” This is a circular system where the goal is to waste nothing and give every element a renewed purpose. The philosophy begins with how ingredients are sourced and completes the loop by transforming waste into a valuable resource. This view integrates the entire food and beverage operation into a sustainable cycle and is central to their successful food waste management program.
A Mission for Minimal Waste
W Bangkok strives to promote a waste-conscious environment throughout the property. The hotel’s mission is to minimize the amount of food waste sent to landfills. To achieve this goal, their strategy involves several key areas. First, they focus on raising awareness among staff and guests. Next, they educate their teams on sustainable practices. Finally, they implement internal systems that reduce waste and redirect surplus food to other uses. This approach helps create a new standard for responsible hospitality.
From Rooftop Garden to Restaurant Plate
A core component of this system is the hotel’s urban rooftop garden. This garden supplies fresh ingredients directly to the hotel’s restaurants. Diners at Paii and The House on Sathorn enjoy dishes with herbs picked just hours before service. Mixologists at Bar Sathorn use garden-grown botanicals in their cocktails, adding a local touch. The hotel’s welcome drink also features on-site mint. This garden-to-table model reduces the carbon footprint from food transportation and improves ingredient freshness.
Closing the Loop: Where Nothing Goes to Waste
The hotel’s commitment to the 360° approach continues after the meal service ends. Instead of being discarded, food scraps and organic waste are repurposed. A significant portion is turned into nutrient-rich compost for the rooftop garden. The culinary team uses this compost as fertilizer, which helps grow the plants that will appear on future menus.
The hotel has also established other waste streams. In 2023, they diverted 12,500 kilograms of food scraps to be used as animal feed. Other materials, like eggshells, are sent to a partner food waste composter. This partner processes the waste into organic fertilizer, which helps improve local soil quality. This system ensures that waste is managed effectively.
Community Impact and Giving Back
W Bangkok’s sustainability mission also benefits the local community. The hotel collaborates with food rescue organizations, including Scholars of Sustenance (SOS) and Yiindi. Through these partnerships, surplus food from the kitchens is collected and distributed to people in need throughout Bangkok.
The results are notable. In a single year, these initiatives provided over 1,520 meals and 65 food boxes. This effort helps with food insecurity and also has a measurable environmental benefit, saving 1,259 kilograms of CO2 emissions. It shows how focused food waste management can address both social and environmental goals
A Model for Sustainable Hospitality
Chef Steven’s focus on local sourcing and circular systems has helped shape the hotel’s culinary program. The W Bangkok story shows that sustainability can be integrated into a luxury hospitality experience. It is an example of how commitment can lead to real change, making sustainability a core part of operations.
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Learn more about The PLEDGE: thepledgeonfoodwaste.org
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