Marriott UK Project

Project Impacts

215,942 meals saved

42% reduction in food waste costs

415 Tons of Carbon emissions not emitted

Reduced food waste by 37% grams per cover

120 persons trained

01 Training

The training phase was crucial for certification success. LightBlue, the Official Partner of The PLEDGE, led the training with Accredited Consultants Alexander Horswill from the University of Essex and Cristina Blaj from Open Revenue Consulting.

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Over 120 chefs, F&B managers, and General Managers from 55 Marriott hotels participated in two online and two on-site sessions at the Sheraton Grand Edinburgh, covering the certification’s seven key pillars and 95 criteria.
Additionally, 20 individuals were trained to become Accredited Coordinators. Upon completing the training, these Coordinators became in-house experts in food waste prevention. They lead and implement food waste reduction initiatives within their hotels, ensuring alignment with The PLEDGE on Food Waste certification standards.

02 Implementation

During this phase, hotels integrated best practices from the training into daily operations, focusing on the seven key pillars:

– Monitoring and Recording: Hotels used the Winnow system to meticulously track food waste, with regular audits and feedback loops to ensure continuous improvement.
– Zero Food Waste Dishes: Chefs created dishes using leftover ingredients, such as smoothies from overripe fruits, banana cake, and repurposed dehydrated fruits, ensuring minimal waste.

– Menu Adjustments: Menus were revised to replace unpopular dishes and reduce waste. Hotels used a staff board to track uneaten items and updated menus based on sales data.
– Customer Engagement: Cardboard takeaway containers and coffee grounds for composting were introduced, with posters and QR codes to engage guests in sustainability efforts.
– Upcycling Initiatives: Hotels reduced waste by cleaning with lemon and making soap from leftover oranges and limes, promoting eco-friendly practices.

03 Audit

The audit phase involved a rigorous third-party assessment to verify each hotel’s adherence to The PLEDGE on Food Waste criteria. External auditors from Société Générale de Surveillance (SGS) & Audit Diagnostic Solutions Tourism visited the hotels to conduct comprehensive evaluations, examining all aspects of food waste management, from procurement to disposal.

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The audit included reviewing documentation, inspecting kitchens and storage areas, and interviewing staff members to ensure the new practices were fully integrated into daily operations. The auditors provided detailed feedback on compliance against the standard and highlighted strengths and areas for improvement.

04 Certification

Following the audits, the hotels received their certification outcomes. Of the 55 participating hotels, 53 achieved the prestigious gold level of The PLEDGE on Food Waste certification, and two achieved the silver level. The certified hotels were awarded certificates and recognized for their commitment to sustainability.

Our Pilots

Rendez-Vous from the Southern Cross Hotels on Mauritius Food Waste Preventiona

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Rendez-Vous from the Southern Cross Hotels on Mauritius Food Waste Preventiona

Scope of the Project

Client Testimonial

Extremely proud of our entire team at Delta Hotels by Marriott Manchester Airport on our Gold Certification from The PLEDGE™ on Food Waste in recognition of our efforts to drive down food waste.

— Gareth Marsh Multi-Property General Manager, Delta Hotels by Marriott Liverpool City Centre

Another Milestone for the Delta Hotels by Marriott Heathrow Windsor Team.

— Marco Di Tullio Hotel Manager - Delta Hotels by Marriott Heathrow Windsor

The last 6 months has been a great journey to achieved our food waste zero with Benjamin Lephilibert.

Julien M. Executive Chef at St. Pancras Renaissance Hotel

Well done to the team in The Shelbourne. This is no easy task but great to see the team behind such an initiative.

Mark Glennon Operations Manager at Sheraton Athlone Hotel

Being part of this project has really changed the way I look at food waste.

James Laverick Hotel Leader at Bristol Marriott Royal

I am extremely proud of our Food Committee and the entire team at Delta Hotels by Marriott Durham Royal County to achieve our Gold Certification from The PLEDGE! 🏅

Danielle Rounsley Assistant Front of House Manager