NEWS
Accor Drives Food Waste Reduction with Innovative Sustainability Measures Across India Hotels
Accor is accelerating its sustainability agenda in India with a series of innovative food waste reduction initiatives aimed at transforming hotel kitchen operations and embedding eco-conscious practices into its culinary philosophy. Through smarter buffet planning, ingredient repurposing, and data-driven forecasting, the group is reshaping food and beverage operations to align with its vision of placing “People & Nature at the Heart of our Sustainability Strategy.”
Across high-volume service periods, such as breakfast buffets, Accor hotels have implemented smaller plate service, chef-led real-time replenishment, and batch cooking based on guest flow, supported by daily tracking of occupancy and consumption patterns to precisely match production with demand.
Individual properties are spearheading unique efforts. Novotel Guwahati GS Road offers made-to-order breakfast items to minimise overproduction, while Pullman New Delhi Aerocity and Novotel New Delhi Aerocity utilise AI-powered Lumitics Smart Waste Tracker technology, complemented by composting and energy generation from organic waste. Novotel Hyderabad Airport engages guests with “Waste Not” awareness posters and participates in the RUCO programme for used cooking oil recycling.
In Goa, Novotel Candolim and Novotel Goa Resort & Spa optimise buffet sizes, supervise refilling, and repurpose surplus ingredients within strict safety guidelines. Novotel Kolkata Hotel & Residences relies on real-time occupancy data and live cooking stations to minimise waste, while Pullman Chennai Anna Salai has introduced a Zero-Waste Kitchen model, integrating composting, precise inventory control, and LEED Gold-certified sustainability standards.
By combining technology, guest engagement, and operational discipline, Accor’s India hotels are significantly reducing overproduction, diverting waste from landfills, and enhancing environmental responsibility—while continuing to elevate the guest dining experience.
Source: Accor
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