CONTEXT AND OBJECTIVE
Aware of the fact that the restaurant business is wasting approx. 25% of the food its buying, AccorHotels Eastern Europe regional leaders decided to improve the hotels’ performances with smart initiatives that reduce food waste combing digital, human factor & circular economy.
IMPACT
Within 3 months, a -30% reduction target was overcome. Today, food waste by value is down over 80% from the starting point (June 2016). The yearly savings amounted to EUR 28 580 keeping at the same time the quality of the service at Novotel Warsaw Centrum at very high level and lowering environmental impacts.
DESCRIPTION OF INITIATIVE
The AccorHotels Eastern Europe & Novotel Warsaw Centrum (more than 700 rooms) managers decided to invest time & energy into raising employees’ awareness – through presentations, workshops, KPIs to increase staff engagement. The second stage of the project was focused on the Kitchen team essentially and inviting an external digital solution provider to support the change. Thanks, to the regular weighing – sustained by an external digital system, proper monitoring & analysis of source of waste was quickly visible and an accurate but complex action plan was applied covering such areas like orders-deliveries, storage, preparation in the kitchens, buffets, plating, communication to the staff and guests.
A unique mix of digital & human engagement gave instant, impressive results. It was learned that an average of 700 kg of food was being wasted every week. In terms of internal communication, Novotel Warsaw Centrum has been welcoming in April & May 2017, in total 70 employees from support office & other hotels in order to inspire the rest of AccorHotels network in Eastern Europe to fight with food waste.
QUICK FACTS
- Organisation: Novotel
- City: Warsaw
- Type of provider: Hotel
- Circular principle: Design out waste and pollution
- Focus: Reduce
- Keywords: #food #waste #engagement