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Andaz Tokyo Adopts FIT Food Waste Tech to Cut Food Waste in 3 Recording Kitchens

Updated: Jul 4

Benjamin Lephilibert, Founder of LightBlue Consulting, leads hands-on FIT Food Waste Tech training with the Andaz Tokyo culinary team.
Benjamin Lephilibert, Founder of LightBlue Consulting, leads hands-on FIT Food Waste Tech training with the Andaz Tokyo culinary team.

JUNE 2025, JAPAN


In the high-rise heart of Tokyo, something exciting is cooking behind the scenes at one of the city’s most iconic luxury hotels. Andaz Tokyo Toranomon Hills, known for its bold design, sweeping skyline views, and refined service, has officially joined the LightBlue FIT Food Waste Tech family—becoming the 11th hotel in Japan to adopt this real-time food waste tracking solution, with three recording kitchens now actively monitoring kitchen waste.


But this isn’t just another sustainability pledge. This month, Andaz Tokyo took real, operational steps to reduce food waste, starting where it matters most: inside the kitchen.


I. Why It Matters

 

Food waste remains one of the hospitality industry’s most overlooked challenges, contributing to 8–10% of global greenhouse gas emissions according to the United Nations Environmental Programme. In the hospitality industry, much of that waste occurs behind the scenes in kitchens, where busy service can sometimes overshadow sustainability efforts.

 

Andaz Tokyo is flipping the script. With the LightBlue FIT Food Waste Tech, they are empowering their culinary team with practical tools, real-time waste tracking, and data-driven insights to build smarter, more sustainable kitchens that align with today’s financial and environmental realities.

 

II. Training in Action

 

To launch the initiative, Benjamin Lephilibert, Founder and CEO of LightBlue Consulting, led a hands-on training session onsite at Andaz Tokyo. Backed by more than 13 years of global implementation experience, Ben guided the team through:

 

The session included:

  • Live waste sorting exercises

  • A walkthrough of how to use the FIT system in real kitchen conditions

  • A deep dive into strategies for reducing waste and boosting efficiency

 

“Adding Andaz Tokyo to the LightBlue FIT family is an exciting milestone—not just because of the prestige of the property, but because of the mindset of their team,” said Benjamin Lephilibert. “Their chefs were sharp, committed, and eager to lead by example. As one of Japan’s most iconic hotels, their decision to invest in FIT signals a shift in how luxury hospitality approaches sustainability—not as a trend, but as a strategic priority.”
Live FIT training in action: Andaz Tokyo chefs learn to log and categorize food waste by type and quantity.
Live FIT training in action: Andaz Tokyo chefs learn to log and categorize food waste by type and quantity.

III. The Impact So Far?


The LightBlue FIT (Food Intel Tech) solution is a smart kitchen tool designed for the hospitality industry. It helps teams track food waste in real time, understand what’s being wasted, when, where, and why—and translate that into cost savings and carbon reductions.


By equipping three recording kitchens at Andaz Tokyo, the hotel is now positioned to make measurable operational improvements, reduce waste, and optimize daily processes using weekly FIT performance reports.



IV. The Growing Momentum

 

With this rollout, Andaz Tokyo becomes LightBlue’s 11th FIT client in Japan, joining a network of dozens of Hyatt properties and forward-thinking hospitality leaders in Japan, including:


  • Park Hyatt Kyoto

  • Hyatt Regency Kyoto

  • The Chapter Kyoto

  • Four Points by Sheraton Nagoya

  • Hyatt Regency Yokohama

  • Grand Hyatt Fukuoka

  • Courtyard Osaka Honmachi

  • Hyatt Regency Seragaki Okinawa Serale

  • Fuji Speedway Hotel Trofeo

  • ClubMed Kabira


Together, these hotels represent a powerful shift in how Japan’s hospitality industry is embracing data-backed sustainability solutions, not just for compliance or PR, but to lead real operational change.

 

V. What’s Next?


With waste tracking now underway in three recording kitchens, Andaz Tokyo’s culinary team is starting to gather insights, adjust practices, and build momentum. Over time, these changes will reduce unnecessary food waste, lower costs, and support the property’s broader sustainability goals.


This milestone not only highlights Andaz Tokyo’s leadership in sustainable hotel operations, but reinforces FIT Food Waste Tech as a critical tool for the future of hospitality in Japan—and beyond.

Mission kickoff complete: The Andaz Tokyo team, trained and ready to take food waste tracking to the next level with FIT Food Waste Tech
Mission kickoff complete: The Andaz Tokyo team, trained and ready to take food waste tracking to the next level with FIT Food Waste Tech

VI. Want to Learn More About Food Waste Laws in Japan?


If you found this story insightful—especially if you're operating in Japan or expanding into the region—you may also be interested in reading our breakdown of food waste regulations and national frameworks, including Japan’s approach to food waste reduction and redistribution.


VII. Talk to LightBlue About Food Waste Strategies


Get in touch with LightBlue Consulting by emailing us at contact@lightblueconsulting.com.


Take our free Food Waste Prevention Course now!

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