Nestled in London’s vibrant financial district, the London Marriott Hotel Canary Wharf is more than just a luxurious place to stay—it’s a leader in sustainability. In line with Marriott International’s Mission Zero initiative to achieve net-zero greenhouse gas emissions by 2050, the hotel took action to reduce one of the hospitality industry’s biggest challenges: food waste. Partnering with Winnow, the hotel achieved a remarkable 67% reduction in food waste within just six months, with a data-driven approach and a mindset shift across all departments.
A Step Towards Sustainability
Winnow’s AI-powered technology offered real-time insights into food waste patterns. This enabled the team to make smarter decisions, reduce waste, and improve overall efficiency. These changes weren’t just about cutting waste—it has fostered a mindset shift across all departments at the hotel.
Remarkable Results within 6 months:
- 67% reduction in food waste
- 8 tons reduction in food waste annually
- 33 tons of CO2e saved annually
- 20,000 meals saved annually
- £14,000 annual savings in food cost
Sheena Williams, Project Leader of Marriott’s Mission Zero initiative, noted how quickly they surpassed their targets. "Winnow technology has been a crucial part of our food waste journey. We overachieved our initial goals two months earlier than expected."
Driving Change with Data
Sanjay Jadhav, Executive Chef at London Marriott Canary Wharf, emphasised the importance of data in reducing waste: “The analytics platform and the daily email reports provide detailed insights into our waste patterns, allowing us to identify trends and areas for improvement.” These Data insights drove practical changes in daily operations. For example, the hotel’s kitchen is busiest during breakfast, serving over 300 covers. Traditionally, this is a buffet service. With Winnow’s influence the buffet offering has changed to use smaller containers after 10:00am to minimise food waste. This data-driven approach resulted in both waste reduction and significant financial savings.
Innovative Culinary Approaches
Winnow’s influence went beyond data. It inspired the culinary team to embrace creativity, leading to the development of zero-waste dishes that transformed leftover ingredients into delightful meals. Some of the hotel’s standout innovations include:
- Shakshuka: Made from leftover vegetable trimmings and poached eggs from breakfast.
- Tzatziki: Crafted from cucumber peels that would normally be discarded.
- Bread and Butter Pudding: Reinvented using leftover pastries from breakfast, with custard made from milk and eggs that couldn’t be stored for later.
These dishes aren’t just sustainable—they’ve added a new layer of creativity to the kitchen. As Executive Chef Sanjay described “It’s fun to come up with innovative dishes using ingredients that would typically go to waste. It’s a creative challenge that brings the team together.”
A Hotel-Wide Sustainability Movement
The partnership with Winnow didn’t stop at the kitchen. It sparked a mindset shift throughout the entire hotel. Nucera Alessandro, the hotel’s marketing manager, highlighted how Winnow’s impact extended to all departments: “The biggest influence Winnow has had is on our mindset.” This shift in perspective led to several innovative, eco-friendly practices, including:
- Edible plates and cutlery: Made from wheatgrass, reducing both waste and water usage.
- Sustainable bar practices: Single-use tonics were replaced with sustainable alternatives at the G&Tea Lounge.
- Upcycled coffee scrubs: Coffee granules from the hotel’s café were transformed into luxurious body scrubs
- Plastic-free water bottles:The hotel eliminated plastic bottles, opting for sugarcane-based alternatives.
A Blueprint for the Future of Hospitality
The London Marriott Hotel Canary Wharf’s partnership with Winnow serves as a powerful example of how technology and a commitment to sustainability can transform operations. The hotel is now a leader in the fight against food waste and continues to push boundaries in sustainability. As it looks to the future, the hotel aims to further reduce waste, increase its use of locally sourced and seasonal ingredients, and continue its journey towards a zero-waste kitchen.
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