Hilton launches zero waste menus

One of the world's largest hospitality companies has introduced a series of zero- and low-waste menus at its flagship UK venues, a move designed to commemorate Stop Food Waste Day (24 April). 

According to the UNEP's Food Waste Index Report, one billion tonnes of food is wasted every year, equating to one-fifth of all food available to consumers. Notably, the food services industry contributes over a quarter of this waste. In total, an estimated 8–10 percent of global greenhouse gas emissions are associated with food that is not consumed. 

Hilton has launched its 'Taste of Zero Waste' menus in response, designed to showcase how hotels can join the campaign to reduce food waste, harnessing techniques that can be implemented in kitchens of any size. 

Launching today, the menus give a unique take on zero-waste cuisine, curated by leading chefs at hotels including London Hilton on Park Lane, Hilton's first UK hotel which opened in 1963; Hilton Manchester Deansgate, Hilton's largest hotel in the North of England; Hilton London Metropole, Hilton's largest hotel outside of the US; and DoubleTree by Hilton Brighton Metropole, newly refurbished in 2023. 

The menu

Dishes demonstrate a range of innovative cooking techniques, including:

• Root-to-shoot and nose-to-tail cookery: using whole ingredients to eliminate waste – from salmon cheeks to ox heart, to fermenting vegetable stalks, trimmings and peelings to make rich sauces and stocks and using bruised or overripe fruit in cocktail making.
• Rescuing and repurposing leftover food: helping to significantly reduce waste from breakfast buffets by using items such as pastries, bread, fruit and coffee beans to create puddings.
• Pickling: collecting surplus fruit and vegetables otherwise destined to be thrown away and preserving them through pickling – including last year's delicious gooseberries.

The initiative builds on Hilton's success in reducing waste sent to landfill by more than 50% (according to a 2008 baseline) and sits alongside its commitment to implement a food waste reduction programme in every hotel kitchen. It is underpinned by the company's longstanding partnerships with like-minded businesses and suppliers working towards the same goal. 

London Hilton Metropole has been working with The Felix project since 2020. The partnership began during the pandemic, when hotels across the country were forced to close their doors to guests, leaving huge amounts of surplus ingredients. The hotel's kitchen was transformed into a community kitchen hub, preparing thousands of meals for those in need across London while simultaneously diverting surplus food from going to landfill. 

Hilton will further deepen its relationship with The Felix Project as part of Tase of Zero Waste, donating a meal to a person in need for every dish purchased from the new menus during the coming month. 

Paul Bates, executive head chef at Hilton London Metropole, comments: "As chefs, we are the catalysts for positive change and have the opportunity to set the bar for sustainable dining. Our menu inspires diners to embrace new flavours while empowering them to lead the charge when it comes to tackling food waste. We look forward to guests joining us on the culinary adventure and helping us make a meaningful difference, one delicious dish at a time."

You may also be interested in…