Hyatt Regency Kinabalu Scales Up Hotel Food Waste Reduction with FIT Food Waste Tech
- Samut Bunnag
- Jul 4
- 4 min read
Kota Kinabalu, June 2025
At the edge of Sabah’s spectacular coastline, where fresh local ingredients fuel exceptional hospitality, Hyatt Regency Kinabalu is redefining what sustainable kitchens look like.
Over the past two years, the hotel’s culinary team has embraced FIT Food Waste Tech, a data-driven tech solution designed by LightBlue Consulting to reduce food waste at the source. Starting small in 2023 with a single recording kitchen, the team has since expanded FIT’s use across three kitchens and five recording points. Turning kitchen waste data into meaningful action.
I. Why Food Waste Reduction Matters in Sabah
Food waste isn’t just an environmental concern—it’s a hidden cost hotels can’t afford to ignore, especially in today’s competitive and evolving tourism market.
In hospitality, data from LightBlue’s global deployments shows that kitchens typically reduce food waste by 25–35% per cover when equipped with the right tracking tools. That reduction represents not just environmental gains, but real cost savings, helping kitchens avoid unnecessary purchasing, overproduction, disposal fees, and wasted labor.
As one example, a LightBlue client in Spain achieved a 31% food waste reduction in just one year, preventing 120 tonnes of CO₂ emissions and saving US$182,300, proving that food waste reduction is as much about protecting margins as it is about sustainability.
Explore how FIT Food Waste Tech makes this possible and scroll down the page to see detailed case studies.
In a tourism-driven economy like Malaysia, where hospitality plays a significant role in GDP, operational efficiency is critical. While Malaysia welcomed just over 25 million international visitors in 2024, that fell short of the 27.3 million target (Reuters.), underscoring that the industry is still rebuilding after the pandemic. Every dollar saved through smarter kitchen practices strengthens resilience and helps hotels stay competitive.
For Hyatt Regency Kinabalu, reducing food waste isn’t just about going green: It’s about protecting profitability while continuing to deliver world-class guest experiences.
II. Why Hotels Get FIT Food Waste Tech
For a hotel kitchen, cutting food waste isn’t just about awareness, it’s about having the right tools to turn daily actions into measurable impact. That’s why Hyatt Regency Kinabalu chose FIT Food Waste Tech.
FIT is an agile, cost-effective food waste monitoring system, built for hospitality. It helps teams track, understand, and reduce waste across multiple kitchens using affordable, generic hardware and cloud-based analytics.
FIT users typically see 25–35% food waste reduction and 3–5% cost savings per cover.
Used in 30+ countries and available in 11 languages (including Bahasa Malaysia), FIT lets teams easily see:
What’s being wasted
Where, when, and why waste occurs
How much is wasted, in quantity and cost
And importantly: Are we improving?
All it takes: two clicks, 10 seconds per record. FIT Tech handles the rest: generating weekly reports, dashboards, and access to 40+ food waste reduction strategies. Watch our tutorial demo here.
III. The Impact: How Hyatt Regency Kinabalu is Reducing Food Waste
Since introducing FIT into their kitchens, Hyatt Regency Kinabalu has transformed food waste reduction from an idea into daily practice. And the results speak for themselves.
In just over a year, the team has:
Cut food waste by 18% across monitored kitchens
Expanded from 1 to 3 hotel kitchens for greater coverage
Trained and engaged 100+ team members in smarter kitchen habits
All while repurposed waste through composting, animal feed, and responsible disposal to minimize landfill impact
This progress reflects not just a technology rollout, but a shift in kitchen culture. Chefs, stewards, and service staff now use data to guide decisions—whether adjusting portion sizes, refining prep volumes, or finding creative ways to reduce surplus.
We’ve been using FIT since 2023 across 3 kitchens and 5 recording points. It’s become a key part of how we manage food waste efficiently and consistently." - Head Chef Adrian Chong, Hyatt Regency Kinabalu
These efforts align with Hyatt Regency Kinabalu’s broader sustainability vision: sourcing more local ingredients, cutting single-use plastics, and supporting Hyatt’s global World of Care commitments.
IV. Want to See What Food Waste Tech Looks Like in Action?
If you found Hyatt Regency Kinabalu’s journey inspiring, check out how Andaz Tokyo rolled out FIT Food Waste Tech with hands-on training to reduce kitchen waste and drive smart hospitality.
V. Talk to LightBlue About Food Waste Solutions
Explore how FIT Food Waste Tech can help optimize YOUR kitchen reduce waste and costs by visiting our Solution Page.
Whether you’re looking to pilot a food waste reduction program or scale up an existing one, FIT Tech can help turn daily kitchen practices into measurable impact.
For more information, email us directly at contact@lightblueconsulting.com
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