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Building on Grand Hyatt Singapore's success story in cutting food waste and saving a whooping 100K USD since March 2021, 8 Hyatt properties in APAC decided to join LightBlue and receive similar support in this joint program articulated around capacity building, food waste monitoring and practical change of SOPs for radical reductions.


The objectives of this program are to : 


  • Reduce the cost/cover by 5%. 

  • Reduce food waste/cover by 35% 

  • Improve overall F&B operations efficiency 

The components

1st Milestone: Best practices and recommendations


This first Milestone explains how to read the data on the weekly report and what are the best practices and recommendations that can be applied in the kitchens of each Hotel.  

2nd Milestone: How to calculate Costs and Savings related to food waste​


The second Milestone involves the whole finance department of each hotel to determine the KPIs of food in hospitality, to see how the cost of each food waste is established, and other indications, especially on the issue of change management. 


3rd Milestone: Future-proofing​ kitchen operations

The third and final meeting with all the participants will be about how to make all the knowledge and tools that we brought during these months of the program last over time in order to reach a zero-waste objective in a sustainable and efficient way. 

Project Timeline
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Multiple kitchens covered by FIT Technology
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LightBlue provides the opportunity for each program participant to have 3 kitchens on the same FIT account. 

This feature allows hotels to be efficient in all their kitchens and achieve better results. 

The kitchens are independent of each other, we work with both kitchens set up for all-you-can-eat buffets, as well as with a la carte orders and kitchens specializing in a particular type of food. 

Language adaptation

LightBlue provides the opportunity for each program participant to have 3 kitchens on the same FIT account. 

Lightblue is adapting to the local context and language, FIT Tech and the weekly report are now available to participants in 5 languages, Mandarin, Thai, Korean and Indonesia.

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After 10 years of expertise in food waste prevention, this struggle is illustrated in this project,  consolidating awareness, concrete solutions, data analysis, implementation of new procedures while supporting the local ecosystem close to food waste solution providers.

 The ultimate goal is to move towards "zero food waste to landfill", to achieve this we will do our best to make this project an example for the whole hospitality industry. 

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Benjamin Lephilibert

Founder & Managing Director

LightBlue Environmental Consulting