APAC REGION PROJECTS
In an unprecedented gathering, four major Hyatt hotel properties were brought together to achieve one clear vision for the hospitality industry:
To embrace sustainable practices and inspire others to adopt the changing landscape.
Building upon the successful Hyatt APAC 2022 Pilot Program (see below), these properties took a major leap forward by taking The PLEDGE™ On Food Waste and adopting the FIT Food Waste Monitoring Solution into their daily operations.
Results from these ongoing developments will be made available later this year.
HYATT APAC 2022
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 over the course of four months and all achieved their goals in capacity building, food waste monitoring and practical change of SOPs for radical reductions.
Scroll through the individual results to see the impact those solutions had on a per-kitchen basis.
Food Waste Monitoring
1st Milestone: Best practices and recommendations
Participants were trained on how to read the data from the weekly reports and enact the best practices from LightBlue's own Food Waste Hacks.
2nd Milestone: How to calculate costs and savings related to food waste
They were then taught how to use the data collected and calculate the cost of food waste with three different ways to calculate the savings.
3rd Milestone: Future-proofing kitchen operations
Participants finally were prepared to sustain their efforts into the future through a recap of their resources and best practices. They then presented their KPI successes on multiple platforms to share their journey and the road ahead.
Multiple kitchens covered by
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.
We've Adapted Multiple Languages!
The FIT tech application and the weekly reports were provided to the participants in 6 regional languages:
Mandarin, Thai, Korean, Bahasa, Vietnamese, and Japanese.
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.
Founder & Managing Director