A Sustainable Start to the New Year: How Hotels in the Green Pearls Network are eliminating Food Waste

11 Million Tons of Food Waste in Germany alone

Out-of-home food service accounts for 18 percent of this waste, or nearly two million tons of food per year – much of it excess food that never makes it to the plate or leftovers from lavish buffets. This waste has far-reaching consequences for both the environment and the businesses involved. Sources of waste include miscalculations in purchasing, improper storage, or simply processing too much food that will not be sold or consumed.

Economic losses and increased carbon footprint

This results in significant annual losses for food service operators. Food waste is not only an economic drain and a waste of resources. It is also a significant source of CO₂emissions. One kilogram of food waste generates approximately 2.1 kilograms of CO₂equivalent.

The climate crisis has increased the urgency for hotels and restaurants to take responsibility and find (innovative) solutions to reduce waste. The hotels in the Green Pearls® network have already integrated this into their daily operations. With classic and innovative measures, they show the way to less waste and more sustainability in the hotel and restaurant industry.

As we enter a new year, there is no better time to encourage hotel operators to make a lasting difference in reducing global food waste.

Sustainability in Detail: Customized Approaches of Green Pearls Partner Hotels

Green Pearls® partner initiatives focus on precise planning, creative use of leftovers, and integration of closed-loop systems that enable hotels to eliminate food waste, reuse resources, and help protect the environment. For many chefs, a mindful approach to food is a top priority. Let’s take a closer look at some examples:

Precise Planning and Reduced Buffets

In the APIPURA hotel rinner, junior manager Florian Rinner uses precise calculations to ensure that the dishes are prepared according to the number of guests. Surplus food, such as vegetable scraps, are used in broths and sauces or made into tasty salads and antipasti. Leftover bread is used to feed the animals.

Hotel SCHWARZWALD PANORAMA also minimizes food waste through sustainable planning and full utilization of ingredients. Regional and seasonal products are used in several dishes, e.g. leek is used as a side dish and a quiche. Leftover vegetables are used to make homemade stocks and soups, while careful portioning and a first-in-first-out system prevent spoilage. Any leftover food is sent to ReFood to be used for energy production.

The Birkenhof ***** Spa & Genussresort promotes the full use of animals by offering guests a different menu every day. At Hotel Klosterbräu, surplus food is given to the staff cafeteria to reduce waste. In addition, Klosterbräu and Gut Sonnenhausen consciously avoid large buffets. Instead, food is continuously replenished to avoid overproduction and food waste.

Birkenhof***** Spa & Genussresort

Hotel Klosterbräu

Gut Sonnenhausen

Circular Economy and Waste Prevention

The Farmhouse Resort Smiling Gecko in Cambodia and the Keemala in Thailand have strict zero-waste policies, and all waste is processed in their own composting facilities. The resulting compost is used as nutrient-rich soil for the hotel’s own farm and garden, as well as for soil improvement. This circular approach not only reduces waste but also supports local food production.

Farmhouse Resort Smiling Gecko

Keemala