Savouring Sustainability: Hilton’s Green Breakfast Project Slashes Food Waste

3 mins

Hilton’s innovative Green Breakfast pilot program achieved a 62 per cent reduction in pre- and post-consumer food waste across 13 UAE-based hotels

In a groundbreaking collaboration with food waste solution Winnow and ne’ma, the UAE National Food Loss and Waste initiative, Hilton has unveiled the impressive results of its ‘Green Breakfast’ pilot program.

Elevating breakfast operations in 13 UAE-based hotels, this four-month initiative achieved a remarkable 62 per cent reduction in pre- and post-consumer food waste, aligning with Hilton’s commitment to being a force for good in the hospitality industry.

Hilton proudly disclosed the outcomes of the Green Breakfast pilot at a chic showcase hosted at Waldorf Astoria Dubai International Financial Centre. Emma Banks, Hilton’s Vice President of F&B Strategy and Development, and Jean Garris Hand, Vice President of Global ESG, led the event alongside key partners.

The morning commenced with a sustainable breakfast showcase, followed by a panel session exploring the significance of food waste and the transformative impact of the pilot.

Joining the conversation was Khuloud Al Nuwais, Secretary General of ne’ma and Chief of Sustainability at Emirates Foundation; Marc Zornes, Co-Founder and CEO of Winnow; and Tarek Khoury, Regional Coordinator for Climate Change at the UN Environment Programme – Regional office for West Asia.

The Green Breakfast Campaign

Building on the triumph of Hilton’s Green Ramadan campaign in collaboration with the UN Environment Programme, the Green Breakfast pilot commenced in August 2023. Spanning 13 participating hotels, the initiative included the installation of cutting-edge production and plate waste systems. Baseline data was meticulously recorded and updated through November 2023.

The pilot achieved an impressive 62 per cent reduction in pre- and post-consumer food waste, equivalent to serving over 400,000 meals and preventing nearly 726 tonnes of CO2e emissions annually. Notable reductions included a 76 per cent decrease in pre-consumer waste and a 55 per cent decrease in post-consumer waste. The breakfast menu’s most spared items included bread, pastry, white eggs, porridge, congee, sambar, shakshuka, and baked beans.

Emma Banks, VP of F&B Strategy & Development, EMEA at Hilton, expressed her satisfaction with the pilot project. She remarked, ‘We are pleased to share the results of the industry’s first Green Breakfast initiative. Through this pilot project, we were able to learn and gather data on consumer behaviour so we can build awareness and take meaningful action scalable at hotels and across the industry. We hope this initiative will inspire the sector to source locally and reduce food waste.’

To ensure seamless implementation, Winnow empowered teams with Artificial Intelligence measurement tools, conducting weekly coaching sessions to instigate behavioral change among participating hotel teams. In the dining area, ne’ma strategically placed behavioural nudges, encouraging guests to make sustainable decisions. Regular reporting enabled Hilton to identify waste trends, contribute to the national food loss and waste trial, and support food waste reduction targets in the UAE through ne’ma.

Participating hotels, including iconic venues like Waldorf Astoria Dubai Palm Jumeirah, Conrad Abu Dhabi Etihad Towers, and Hilton Abu Dhabi Yas Island, showcased an unwavering commitment to redefining breakfast rituals for a more sustainable and mindful start to the day. As Hilton remains dedicated to prioritizing food waste reduction, the next phase of the pilot promises to elevate the breakfast experience to new heights.

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