From plantain peels to leftover oats: JW Marriott Santo Domingo is turning food waste into value

In the heart of the Dominican Republic, JW Marriott Santo Domingo is leading the way in
food waste reduction for the Caribbean and Latin American region. The hotel is transforming how food waste is managed, combining creativity, technology, and teamwork. This transformation is led by Executive Chef Luis Ernesto Ortiz Henao, with 14 years of culinary experience across Colombia, Panama, and the Dominican Republic.

“We are a tourist country. The production of food we prepare as a hospitality industry—it’s alot. It’s necessary to have waste measurement processes.”— Luis Ernesto Ortiz Henao, Executive Chef, JW Marriott Santo Domingo

The challenge

In the Dominican Republic, food waste remains a newly highlighted and pressing issue. Chef Luis highlights that "Sustainability and reducing food waste is quite a new goal in the region and there is often a lack of national established waste management infrastructure.” For JW Marriott Santo Domingo, tackling this challenge became an opportunity to lead by example and implement meaningful changes in the region.

Finding value in every part of the ingredient

With Winnow’s AI technology, the kitchen team at JW Marriott Santo Domingo gained critical insights into their food waste. By analyzing real-time data and images of discarded items, they discovered opportunities to repurpose ingredients previously considered unusable. One standout example involved plantain peels. In a region where plantains are a dietary staple, JW Marriott found a new creative way to utilize even their peels. By dehydrating the peels, the kitchen team turned them into a fine powder to use as garnish.The powder created has a unique flavor profile, reminiscent of vanilla.

“We dehydrate and burn plantain peels and use the powder as a garnish for appetizers. It’s important to use ripe, yellow plantains because their flavor is like vanilla”
— Luis Ernesto Ortiz Henao, Executive Chef, JW Marriott Santo Domingo

Another innovative example is the repurposing of leftover oatmeal from breakfast buffets.
Instead of discarding the excess, the team us this as an ingredient for bread. These
examples demonstrate how creativity, paired with technology, can transform waste into
opportunity, turning discarded ingredients into innovative and sustainable culinary creations.

The people behind the change

The transformation at JW Marriott Santo Domingo is rooted in teamwork and a cultural shift.Through daily briefings and hands-on training, the kitchen team embraced new practices and became active contributors to sustainability efforts even in their personal lives, honouring food at home. “Our team has developed new awareness...many of them started applying these practices at home” explains Chef Luis.

The big picture

JW Marriott Santo Domingo’s efforts are proof that even small changes can make a big
difference. By tackling food waste, the hotel is enhancing team culture, reducing
environmental impact, and creating a model for others to follow in the region.
“Sustainability is the main goal that every company and every chef has to have to
keep our industry safe, keeping the world safe,” says Chef Luis Ernesto Ortiz Henao,
highlighting the broader responsibility of the hospitality industry to lead the way.