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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:

Regency Hyatt Beijing Wangjing
Regency Hyatt Beijing Wangjing

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Grand Hyatt Taipei
Grand Hyatt Taipei

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Grand Hyatt Bangkok Erawan
Grand Hyatt Bangkok Erawan

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Regency Hyatt Beijing Wangjing
Regency Hyatt Beijing Wangjing

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Food Waste Monitoring
Project Timeline
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The Components
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1st Milestone: Best practices and recommendations

This first milestone explained how to read the data on weekly reports to enact the best practices and recommendations which was then scaled accordingly to the kitchens of each hotel.  

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2nd Milestone: How to calculate costs and savings related to food waste​

The second milestone involved the finance departments from each hotel to determine new KPIs of food waste prevention in hospitality, to see how the cost of each food waste is established, as well as other indications, such as the issue of change management. 

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3rd Milestone: Future-proofing​ kitchen operations

The third and final milestone is to ensure sustainable practices are followed into the future. 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. 

Multiple kitchens covered by
FIT Technology
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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, Bahasa Indonesia, Korean and Thai.

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       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.

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Benjamin Lephilibert

Founder & Managing Director

LightBlue Consulting