Marriott UK, Ireland & Nordics cuts food waste by 50% across 53 hotels

At Winnow, we believe bold goals backed by great teams can drive transformational change. This week, we’re proud to celebrate Marriott International's latest milestone: a 50% reduction in food waste across 53 managed hotels in the UK, Ireland, and the Nordics.

This achievement marks the first of its scale in the UK hospitality industry. It reflects a culture of commitment, collaboration, and continuous improvement that runs through Marriott’s kitchens. From adjusting portion sizes to revamping menus, rethinking buffets, and engaging suppliers - Marriott teams have embraced the challenge of cutting waste with determination.

Joanna Chugh, Regional Vice President, UK, Ireland & Nordics at Marriott International, shared:

“Through determination and commitment to our common goal, I’m delighted to share that since the start of 2024, 53 Marriott International hotels in the UK, Ireland and the Nordics have successfully met targets to reduce food waste by 50%. Measuring both pre and post consumer waste, the teams have now delivered an overall reduction in g/cover food waste of 51%.”

At the heart of this success is measurement. Marriott has embedded Winnow’s AI technology across its portfolio, empowering chefs and F&B teams to track food waste daily and take action.

The journey is being led by passionate teams across the region. At London Marriott Hotel Canary Wharf, Executive Chef Sanjay Jadhav and his team have delivered a 67% reduction in food waste in just six months. They’ve reimagined their buffet offering, created zero-waste dishes using trimmings, and even looked beyond the kitchen, upcycling coffee grounds into a body scrub.

Meanwhile in Dublin, The Shelbourne - part of Marriott’s Autograph Collection - has taken steps toward becoming a zero-waste hotel. Executive Chef Garry Hughes and General Manager JP Kavanagh are using Winnow to shine a light on buffet waste and change how food is served. By switching to smaller plates and working with local charities to donate surplus food, the team is striking a powerful balance between luxury and sustainability.

Importantly, these results bring Marriott’s UK, Ireland, and Nordic properties in line with the UN’s Sustainable Development Goal 12.3 - to halve global food waste by 2030. It’s a clear signal that ambitious action is possible now, not later.

As Joanna notes:

“Together, with our partners Winnow, we are demonstrating the power of teamwork and innovation within the industry to bring about change.”

We couldn’t agree more. Congratulations to the Marriott teams across the UK, Ireland and Nordics for leading the way.