A trend that started with signs in hotel rooms asking guests to reuse towels is expanding its reach as green-minded accommodation providers work to mitigate the amount of food waste flowing from their kitchens .
One of the finest examples is in Thailand , where Sofitel Bangkok Sukhumvit ’ s Executive Chef , Jeremy Cayron , has chopped the four-year-old property ’ s food waste from about 13,000 kilos per month to 4,000 .
At the same time , Cayron is cultivating his office terrace as a garden in order to minimize the need to call on suppliers to transport herbs and vegetables from across town .
“ It ’ s all about sustainability ,” Cayron said . “ How can we do more with less ? How can we make lighter carbon footprints ? How can we be better stewards for the planet ?”
Sofitel Bangkok Sukhumvit began morphing into a model of environmental responsibility in October 2015 , when it became the first Accor Hotel ’ s property in the world to implement a cuttingedge tool called Winnow .
The system calculates the weight and cost of each item that is thrown away and creates daily reports that pinpoint opportunities to reduce wastage .
Cayron projects the hotel will save about US $ 80,000 thanks to Winnow this year .
“ It ’ s brilliant ,” said Cayron , who has assumed the responsibility of explaining the program to other AccorHotels-managed hotels in Asia . “ It tells us everything we need to know , and it ’ s so intuitive . Training staff how to use it couldn ’ t be easier .”
B Suk
The 32-story Sofitel Bangkok Sukhumvit is the flagship property for Sofitel Luxury Hotels in Southeast Asia
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