A Little Less on the Plate, a Lot More for the Planet

Rethinking food waste in hotels — together.

You know that moment when you walk past the breakfast buffet and see trays piled high with croissants, eggs, fruit, and more? It’s impressive. It’s inviting. And if we’re honest — it’s often more than anyone could possibly eat.

Behind the scenes, hotels work hard to create that sense of abundance. But here’s the quiet truth: much of that food ends up in the bin. Not because it’s bad, but because it’s untouched. Unneeded. Unnoticed.

This isn’t about guilt. It’s about awareness. Because when we know better, we do better — and even small changes in how we dine while traveling can ripple outward in powerful ways.

Why Food Waste in Hotels Matters

Hotels are designed to make us feel cared for — and part of that care often comes in the form of generous portions and overflowing buffets. But the unintended consequence is staggering amounts of food waste, especially in larger properties with daily breakfast service.

Food waste isn’t just about what’s thrown away. It’s about the energy used to produce, transport, and prepare that food. It’s about the greenhouse gases released when it decomposes. And it’s about the ethical disconnect between surplus and scarcity — especially when so many communities face food insecurity.

SHAPE: Leadership in Action

At Starboard Hotels, change isn’t just a concept — it’s a commitment. Through our SHAPE program — a management training initiative designed to develop the next generation of leaders — we’re tackling one of hospitality’s quietest challenges: food waste.

This year, our SHAPE cohort has taken on a project with real-world impact. In the lead-up to September 29th, the UN’s International Day of Awareness of Food Loss and Waste, we’ve been working behind the scenes to design a plan that brings food waste awareness to the forefront — not just for our teams, but for our guests.

We believe that leadership starts with visibility. That’s why our efforts focus on:

●       Raising awareness in a way that feels empowering, not restrictive

●       Encouraging small, consistent shifts in guest habits

●       Supporting hotel teams with tools and training that make sustainable practices second nature

Whether you’re staying for one night or every week, you’ll start to notice subtle changes — from how food is presented to how waste is tracked. It’s all part of a bigger promise: to shape a hospitality experience that’s generous, thoughtful, and aligned with the values of tomorrow’s leaders.

Innovation on the Plate: How Hotels Are Rethinking Food Waste

Across the hospitality industry, a quiet revolution is underway — one that’s transforming how kitchens think about abundance, efficiency, and sustainability.

Some hotels are turning to AI-powered tools to track exactly how much food is being discarded. Platforms like Winnow help chefs and managers identify patterns, reduce overproduction, and refine portion sizes without compromising quality. Hilton, for instance, has used Winnow to reduce waste at its breakfast buffets by serving smaller portions of items like croissants, fruit, and salmon¹.

But technology is only part of the story. Hilton’s Taste of Zero Waste initiative takes things further by encouraging chefs to use whole ingredients — from salmon cheeks to vegetable stalks — and repurpose elements that might otherwise be discarded². It’s a celebration of resourcefulness, not restriction.

This ethos is echoed across the industry. Chefs working with Winnow and the Sustainable Hospitality Alliance have shown how potato peels can become silky purée, watermelon rinds can be turned into chutney, and pineapple skins can be infused into cocktails — proving that sustainability can be both practical and delicious³.

Together, these efforts show that reducing food waste isn’t about doing less — it’s about doing more with what we already have. And when guests see that kind of creativity and care on the plate, they’re not just satisfied — they’re inspired.

Corporate Guests: Your Weekly Habits Matter

If you’re a regular guest — especially a corporate traveler staying weekly — your habits have more influence than you might think.

●       Choosing à la carte over buffet when possible

●       Taking only what you’ll eat (even if the buffet looks tempting)

●       Giving feedback to hotel staff when you notice sustainable practices

These small choices, repeated week after week, send a clear message: guests care. And when hotels see that care reflected in guest behaviour, they’re more likely to invest in long-term change.

Tourists: Conscious Travel Is the New Luxury

For leisure travellers, food is often part of the adventure. But conscious travel doesn’t mean sacrificing experience — it means enriching it.

●       Ask about the hotel’s sustainability efforts

●       Choose properties that highlight local sourcing or waste reduction

●       Share positive feedback when you see thoughtful portioning or donation programs

Being mindful doesn’t make your trip less indulgent. It makes it more meaningful.

What Hoteliers Can Do - Without Compromising Guest Experience

Even as guests become more aware, hotels still face a balancing act: delivering comfort while reducing waste. Here are a few ways to lead the charge:

●       Smaller batch preparation with more frequent replenishment

●       Smart signage that gently encourages mindful choices

●       Food waste tracking tools to monitor trends and adjust purchasing

●       Staff empowerment to suggest improvements and celebrate wins

●       Guest collaboration through opt-in programs or transparent reporting

Sustainability doesn’t have to be silent. When guests see it, they support it.

A Shared Table, A Shared Responsibility

Food is one of the most personal parts of travel. It connects us to place, to culture, and to comfort. But it also connects us to the planet — and to each other.

Whether you’re checking in for a week of meetings or a weekend escape, your choices matter. And whether you’re running the kitchen or setting the table, your leadership matters.

A little less on the plate can mean a lot more for the planet. And that’s a legacy worth leaving behind.

Bibliography
¹ Business Insider. Hotels, offices, and kitchens are using Winnow’s AI tool to reduce food waste and cut costs. July 2024. https://www.businessinsider.com/hotels-offices-kitchens-winnow-ai-tool-reduce-food-waste-costs-2024-7
² Hilton. Hilton’s Efforts in Reducing Food Waste. April 2025. https://stories.hilton.com/travel-with-purpose/hiltons-efforts-in-reducing-food-waste
³ Sustainable Hospitality Alliance. 3 Tips for Hotels to Reduce Food Waste in 2025. January 2025. https://sustainablehospitalityalliance.org/reduce-food-waste-tips-winnow/