The Challenge
Food waste is a global issue, with one-third of all food produced—1.3 billion tons annually—ending up wasted. This contributes 8-10% of global greenhouse gas emissions and exacerbates food insecurity worldwide. At Sheraton Grand Hiroshima, sustainability is central to operations. Inspired by the United Nations Sustainable Development Goals (SDGs), the hotel committed to reducing food waste as part of its responsible business practices. Chef Hashimoto, Chef de Cuisine, highlighted the importance of addressing food waste to achieve environmental and operational excellence. The team adopted a data-driven approach to understand waste streams and set actionable targets.
Data-Driven Decisions
The implementation of Winnow involved training the culinary team on using Winnow Hub and Daily Flash Reports to track and analyze waste. During the coaching period, the team focused on understanding waste data to refine their strategies and reduce the top ten waste items. Using insights from Winnow, the Sheraton Grand Hiroshima took a focused approach to waste reduction. Specific examples include:
- Modifying display times and serving methods to align with guest flow.
- Preparing dishes based on reservation data to avoid overproduction.
- Adjusting the preparation of breakfast staples such as pasta, potatoes, and congee based on waste patterns.
“By keeping food waste under constant surveillance, we are not only reducing waste but also enhancing staff awareness and productivity,” Chef Hashimoto, Chef de Cuisine, Sheraton Grand Hiroshima.
Creative repurposing
The team implemented creative and impactful initiatives to reduce waste, including:
- Reusing leftover breakfast vegetables as garnishes for lunch and dinner steaks.
- Repurposing omelet condiments as pizza toppings and smoked salmon as gratin ingredients.
- Redesigning dishes such as vegetable garden-style pizza and American mix pizza to optimize ingredient usage.
Team Training and Culture Change
The kitchen team embraced a culture of sustainability, supported by ongoing training that emphasized precision in peeling and trimming fruits and vegetables. The use of waste data reports fostered a sense of ownership among chefs, driving awareness and engagement across all levels.
Financial and Environmental Benefits
The financial savings achieved through Winnow have been reinvested into higher-quality ingredients, enhancing the dining experience for guests. Additionally, the hotel has significantly reduced its carbon footprint, demonstrating a commitment to environmental stewardship.
Enhanced Customer Experience
At the Sheraton Grand Hiroshima, sustainability efforts have translated into an improved guest experience. The savings have been reinvested into sourcing higher-quality ingredients, elevating the food.
“Compensation in cost gained by reducing food waste is transformed into higher quality foodstuffs,” explains Chef Hashimoto. "By providing higher quality food guests return more frequently."
This cycle of sustainability and excellence ensures guests consistently enjoy superior dining experiences.
Conclusion
Looking ahead, the Sheraton Grand Hiroshima plans to further optimize its operations. The team aims to integrate waste reduction strategies into staff training and continue innovating sustainable culinary practices. Sheraton Grand Hiroshima's journey with Winnow showcases the power of technology and teamwork in achieving sustainability goals. With substantial reductions in food waste and a commitment to continuous improvement, the hotel sets a benchmark for others in the industry.
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