Accor commits to reducing food waste

Published: 19 October 2019 - 1:45 p.m.
By: Claudia De Brito
Accor has teamed up with Diversey and Winnow with the aim of tackling food waste in hotel kitchens across its Middle East and Africa (MEA) portfolio.

In honour of World Food Day, the partnership will see Accor gradually roll out Winnow’s new AI-enabled food waste management technology. The system is already supporting chefs in 17 kitchens across Novotel, Ibis, Rixos, Sofitel, Pullman, Fairmont and MGallery hotels in the region, resulting in a 69% waste reduction, which equates to approximately 800,000 meals being saved over the past three years.

Winnow Vision uses a computer vision – a form of AI which enable kitchens to automatically register food waste without any human interaction over time and a smart metre attached to bins in hotel kitchens that analyses data to help chefs run more profitable and sustainable kitchens by easily pinpointing waste.

“We live in a world where in developed countries, food waste is on the rise, yet at the same time, one in seven people suffer from malnutrition globally. As the Middle East and Africa’s leading hospitality company, it is our responsibility to do our utmost to restore this balance,” said Accor CEO, Middle East and Africa Mark Willis.

“Cutting food waste across our regional Food & Beverage operations is a top priority, and our partnership with Diversey signals our commitment to this target as we look to roll out its market-leading food waste technology across our entire regional portfolio in the future.”

Diversey director of global accounts Mehdi Belaribi said: “At this current juncture, people, business and the environment demand bright solutions to the world’s sustainability challenges. At Diversey, we are using the very latest technology to reduce waste in water, energy or labour and food through the value delivered by Winnow.”

Winnow CEO Marc Zornes added: “At Winnow our core belief is that food is far too valuable to waste, and we know that technology can transform the way commercial kitchens and chefs use food. We are delighted to work with Accor to create intelligent hotel kitchens that help the food and beverage and culinary team’s achieve greater visibility and make decisions that reduce food waste and costs to the benefit of all.”

Accor’s Diversey partnership supports the Group’s global healthy and sustainable food charter, which sets out ‘9 commitments’ to be achieved by the end of 2020 as part of its Corporate Social Responsibility platform, Planet 21.

Top of the agenda is to cut food waste across its international portfolio of properties by 30% by rolling out an extensive food waste-reduction programme and giving food products a second life.

Strong headway has been made in the Middle East and Africa with initiatives ranging from partnerships with food banks and local charities to the Group’s ‘Love Food Not Waste’ campaign in 2019 for Planet 21 Day. Towards the same targets, Accor’s food and beverage team are taking steps to replace restaurant buffets with more innovative culinary concepts, while individual hotels are growing their own organic produce.


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