Taking action towards fulfilling its commitment to reducing food-waste, JW Marriott Hotel Bangkok has been certified The PLEDGE™ on Food Waste Gold level, with a remarkable 95% compliance with the standard. This certification program is composed of 95 criteria articulated around 7 key pillars that include Policy adoption, Food Waste Monitoring System, Cross Department Responsibilities, Staff Awareness, Procedure Improvement, Guest Engagement and Transformation/Redistribution to avoid landfilling. JW Bangkok is at the forefront of Marriott International’s global mission of a 50% reduction in food waste by 2025.
In 2018, JW Marriott Hotel Bangkok began its journey by working with Lightblue Environmental Consulting to build capacity of staff, monitor food waste and implement measurable and effective food-waste reduction procedures throughout its F&B operations resulting in a 30,4% reduction in food waste per cover between October 2018 and October 2019.
Focusing first on JW Café and BBCO, reducing food waste has resulted in creative ways to repurpose ingredients and left-overs. Examples include using watermelon rinds to make watermelon candy, pineapple, mango and papaya trimmings undergo a fermentation process to produce cleaning agents, day-old breads are made into croutons and oyster shells are ground into a fine meal and offered to our partner farmers as a nutritious chicken feed additive. These actions have particularly helped JW Café and BBCO in achieving a great score at The PLEDGE™ certification. So far, the efforts have resulted in reducing 190 tons of CO2 emissions, equivalent to 1 year of average electricity consumption for 5,830 household
Throughout the project, JW Marriott Hotel Bangkok has supported Bangkok-based Scholars of Sustenance Foundation (SOS), an eco-focused NGO collective that gathers unconsumed, edible food from restaurants and other related businesses for distribution to orphanages and shelters for the needy across Bangkok. To date, the hotel has donated a total 1,476.6 kg of surplus food, or 6,202 individual servings.
