Hilton at St George's Park launches low-waste menu

Hilton at St George's Park, Burton upon Trent, has introduced a low-waste menu at its on-site eatery, The Restaurant, available to guests throughout the month. 

According to UNEP's Food Waste Index Report, one billion tonnes of food goes to waste annually, equating to one-fifth of all food available to consumers. Notably, the foodservice industry contributes over a quarter of this waste. 

In response, Hilton at St George's Park has launched a new menu to showcase how hotel operators can help to combat global food waste, harnessing a range of techniques that can be implemented in kitchens of any size.

The menu

Dishes use a range of innovative cookery techniques to significantly reduce food waste, with a focus on rescuing and repurposing leftover food from breakfast, which is a key contributor to food waste in hotels. 

Highlights include a soup of the day accompanied by crispy croissant croutons rescued from the breakfast buffet; risotto that gives a second life to breakfast mushrooms; and a cobb salad topped with crispy bacon, yesterday's sourdough and hard-boiled eggs. 

The hotel also works with local suppliers to help reduce food miles and ensure the best, seasonal produce is used throughout the year. 

Stuart Duff, corporate chef for Hilton UK&I and creator of the menu, comments: "As chefs, we can be a driving force for positive change and have the opportunity to help diners by providing more sustainable options when dining out. Our menus encourage diners to explore new dishes, while empowering them to take a stand against food waste. We look forward to guests joining us on this culinary journey as we look to create a meaningful difference, one tasty dish at a time."

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