ABOUT THE PROJECT
Constance Hotels & Resorts group is going all out in the Indian Ocean.
In an unprecedented commitment, as part of their corporate sustainability strategies, they are the first single hotel group to use the FIT Food Waste Monitoring Solution Food Waste Tracking app on this scale across the Indian Ocean.
This initiative is taking place in 3 countries,
7 properties and 34 recording points. Read more to find out how Constance Hotel & Resorts is committing to this vast region against food waste.
3
countries
7
properties
34
recording points
x
SCOPE OF THE PROJECT
ABOUT THE PROJECT
Building on Grand Hyatt Singapore's success story in cutting food waste and saving a whopping 100K USD in ten months; 8 Hyatt properties in APAC joined LightBlue on a human centric food waste prevention program, with the perfect union of dynamic technology operations and personalized solutions and strategies.
The chefs and their teams worked with LightBlue in a joint program articulated around capacity building, food waste monitoring and practical change of SOPs for radical reductions with some great results!
Scroll through the individual results below:
FIT
Food Waste Monitoring
System
The Components
Multiple kitchens covered by
FIT Technology
Each participant used FIT on 3 of their kitchens to cover a large chunk of their FnB operations.
This feature allows executives to get a much clearer picture of the food waste situation of their hotel, while most solutions focus on the buffet which represents only 10 to 15% of the total food waste generated.
Language Adaptation
We've Adapted Multiple Languages!
The FIT tech application and the weekly reports were provided to the participants in 4 regional languages:
Mandarin, Thai, Korean, and Bahasa.
TESTIMONIAL
Working with 8 Hyatt hotels in 5 countries enabled us to collect unique learning on the topic of food waste across brands, geographies and cultural contexts. The 16-thousand strong data collected and analyzed have proven essential in understanding how much is wasted, when, where in the operations, what and why, in defining the true cost of food waste, and identify what structural issues should be addressed at the corporate level.
.png)
Benjamin Lephilibert
Founder & Managing Director
LightBlue Consulting