Sheraton Grand Hiroshima, a renowned establishment in the heart of Hiroshima, is celebrated for its exceptional hospitality and culinary expertise. With a strong commitment to sustainability, the hotel continuously seeks innovative ways to enhance efficiency while reducing its environmental impact. By partnering with Winnow, Sheraton Grand Hiroshima has successfully cut food waste by 80%, proving that sustainability and superior guest experiences go hand in hand.
A Global Challenge
Food waste is a global issue, with one-third of all food produced ending up wasted. Inspired by the United Nations Sustainable Development Goals (SDGs), the Sheraton Grand Hiroshima 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.
"Every chef strives to treat food carefully and avoid waste, but when it comes to reduction, there are many things that can be done. By making effective use of Winnow, chefs of all ages can contribute to society as a whole by raising awareness of food waste reduction."
– Chef Hashimoto, Chef de Cuisine, Sheraton Grand Hiroshima
Results
- 80% reduction in food waste
- 23,000 meals saved per year
- 40.2 tons of CO₂e emissions prevented annually
- $32,000 saved annually
Data-Driven Decisions
The implementation of Winnow involved training the culinary team on using Winnow's Daily Flash Reports to track and analyze waste. The team focused on understanding waste data to refine their strategies and reduce the top ten waste items. Using insights from Winnow, 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.
– Chef Hashimoto, Chef de Cuisine, Sheraton Grand Hiroshima
Creative Repurposing
The team implemented creative and impactful initiatives to reduce waste, including:
- Reusing 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
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.
Enhanced Customer Experience
At Sheraton Grand Hiroshima, sustainability efforts have translated into an improved guest experience. The financial savings achieved through Winnow have been reinvested into sourcing higher-quality ingredients, elevating the food while significantly reducing the hotel’s carbon footprint.
"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 while reinforcing the hotel's commitment to environmental stewardship.
Looking Ahead
Looking ahead, 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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