Food waste is likewise a significant drag on a hotel’s bottom line. One of the causes contributing to the rise of food waste is the concept of a buffet at a hotel restaurant. This is due to variances in consumer preferences for food type and portion size. Furthermore, food waste was “invisible” in high-volume kitchens. It would be thrown out throughout the day, with no one knowing the entire weight or cost. Food waste must be tracked in order for kitchens to control and improve it. As a result, they were able to “see” it for the first time.
Prior to launching the program, Sintesa Peninsula Hotel Palembang received hybrid training from Leanpath on Tuesday, August 23, 2022. This training was attended by the kitchen and F&B teams; Steve Finn, Leanpath VP of Sustainability and Public Affairs; Marta Lopez Camara, Leanpath APAC Account Director; and the GRASP2030 IBCSD team. Yue Zhang, Leanpath Customer Service Manager, explained the program system, timeline, terms, and conditions and provided a question-and-answer discussion room to help the Sintesa team.
“We are very happy and proud to be the first hotel in Indonesia to implement the food waste prevention tools from Leanpath. We welcome the GRASP2030 program and this collaboration. I hope the Sintesa Peninsula Palembang team will focus more on reducing food waste and maximizing the raw materials used.” said Sarjuri, General Manager, Sintesa Peninsula Hotel Palembang, after the training.
Now Sintesa Peninsula Palembang has started tracking food waste pre-cooking and collecting baseline data led by the Champion of the Project, Rina (Executive Sous Chef) and Co-Champion, Kuswinarto (Asst.F&B Manager). After 3 weeks, the Leanpath team and Sintesa Peninsula Palembang will develop a strategy and implement the process of reducing food waste.
