Reducing Food Waste in Luxury Hotels

Reducing Food Waste in luxury hotels presents a significant challenge.

In the  luxurious ambiance of Hotel de  Ia Coupole, situated in the  picturesque Sapa,  Vietnam, fine dining reaches new  heights under the  leadership of  Executive Chef  Oliver Mette.

With over two decades of culinary experience across  prestigious establishments worldwide, Chef  Mette is not  only a master of his craft  but  also a passionate advocate for  sustainable kitchen practices, particularly in reducing food waste.

What inspired your commitment to reducing food waste in luxury hotels?

–  I grew up in the  countryside, fostering a deep connection with nature, which I respect as if it were my home. The vibrant landscapes and  the  soothing sounds  of wildlife shaped my appreciation for  the natural world.

Can you describe the  specific practices you have implemented at ” Hotel de Ia Coupole ” to minimize food waste?

–  We  have manual checkpoints and procedures to track our waste in kilograms per  head  and monitor gas usage. We utilize GAJA, a food waste tracking tool, to maintain a comprehensive overview of our efforts. Additionally, we  strive to be  role  models and  ambassadors for  sustainability, inspiring others to adopt eco-friendly practices. By continuously refining our  methods, we  aim to reduce our environmental impact and  foster a culture of responsibility within our community

How  do you ensure that these  practices are adhered to by your kitchen staff on a daily  basis?

–  We empower our  kitchen staff through comprehensive training on control and  cooking practices, fostering a culture of excellence. By leading by  example and  demonstrating our commitment, we inspire each  team member to embrace these principles passionately, ensuring that our standards are upheld every day.

What role does menu planning play in your strategy to reduce food waste?

–  The Menu planning plays a crucial role  in our  strategy to reduce food waste. I am developing new  a Ia carte special dishes that creatively promote 100%  utilization of ingredients like cauliflower, potatoes and  fish.

Could you share some of the challenges you’ve faced in implementing food waste reduction measures and how you overcame them?

–  I believe it’s vital to communicate the importance of these  practices to our  team clearly. It takes time and  dedication to instill these values  in others, and we  must lead  by  example every  day. By embodying our commitment and maintaining discipline, we create a culture where everyone understands their crucial role  in our  mission.

How do you utilize food scraps and  leftovers creatively in your dishes without compromising on quality?

–  Cooking, experimenting, and being creative with our  leftovers sparks  new  ideas  naturally. Once we started this journey, inspiration flowed effortlessly! Imagine how  far we could go if even  more people embraced this  mindset.

What  training programs or workshops have you introduced to educate your team  about the importance of reducing food  waste?

–  We conduct weekly training sessions  where I share  new  ideas  and  insights. In addition to utilizing the GAJA platform, which allows us to effectively compare our  progress, we  can continuously improve our  practices together.

Have you collaborated with  any local farmers or suppliers to further support your sustainability goals?

–  We work in the  mountains of Vietnam and pride ourselves on being ultra-local. Many of our vegetables and  fruits are sourced from our  own cultivation, while the  fish comes from  a farm just  45 minutes away.  I personally explore the  markets weekly, seeking new  seeds  and  products to incorporate. Currently, approximately 80%  of our  menu features locally sourced ingredients.

Could you highlight  any significant achievements or milestones that “Hotel de Ia Coupole” has reached in its efforts to reduce food  waste?

–  This year, we  are reducing food waste by  20% compared to 2023, thanks  to strong controls and innovative ideas. Success  is never  final, and we  still  have a long way  to go.

What advice would you give  to other luxury hotels  aiming  to reduce  their  food waste footprint?

–  First, it’s  essential to understand the  immense work, time, and effort that goes into producing even  a grain  of rice  or bringing a beef  steak  to the  table. We must think sustainably, by  example, set meaningful goals, and incorporate these  values  into our  menu.

Practices  and Achievements in Reducing  Food Waste

Chef  Mette’s approach to reducing food waste is comprehensive and  multifaceted. At “Hotel de Ia Coupole” every aspect of kitchen operation is scrutinized to minimize waste. Here are  some  key practices:

• Precise Menu Planning: By designing menus that use seasonal and  local ingredients, Chef Mette ensures  that produce is fresh and  less likely  to be wasted. This also supports local farmers and  reduces the  carbon footprint.
• Portion Control: The kitchen staff  is trained to prepare and  serve appropriate portion sizes, reducing the  likelihood of food being left uneaten.
• Creative Reuse: Leftovers and food scraps are creatively repurposed. For instance, vegetable peelings might be used to make  stocks, and day-old bread can be turned into bread-pasta or breadcrumbs for  all kitchen areas. Lemon Skin can  be used  for  a Lemmon Cake  ,Carrot Green dry  to powder or Vegetables Skin can be a decent vegetables decoration powder after drying and  blending.
• Staff Training:  Regular workshops and training sessions  are held to educate staff  on the importance of sustainability and practical steps  they  can take  to reduce waste.
• Collaboration with Suppliers: By working closely with suppliers, the  hotel ensures that only the  necessary amount of produce is delivered, thereby minimizing excess. Chef  Oliver Mette is always close to local  farmer!These efforts have  led  to significant achievements. Under Chef  Mette’s guidance, Hotel de Ia Coupole has become a leader in sustainable practices in the  hospitality industry. The hotel has received numerous accolades, including the  Best Luxury  Hotel Restaurant South East Asia and  a HACCP certification for its high  standards of food safety  and quality.

Food for Thought

Reducing food waste is not  just  a trend but  a necessity, especially in luxury hotels where the  focus on high-quality dining experiences often leads to excess

How  do you think  luxury hotels  can balance maintaining their  reputation for lavishness while  implementing sustainable practices?

“/ believe  it is essential to communicate our ideas to the guests and minimize  waste at the buffet.

We are stronger  together and  need  more chefs  who share  this vision and can bring it to the  forefront. Share  your thoughts and  experiences!

We still have  much  to change and improve, which motivates me even  more  to embrace green and clean  cooking. The journey is the  goo/, and we ore making  significant  strides in the  right direction here  in Sapo, Vietnam. While anyone can cook  with top  products /ike caviar, Wagyu beef, or foie gras, the true challenge lies in achieving similar results with local ingredients. In this spirit, let’s  stay local and cultivate a green  thumb.”