In observance of World Food Day on October 16, The Fern Hotels & Resorts reaffirms its commitment to sustainable practices aimed at minimising food wastage and enhancing food security. This annual global observance reminds us of the urgent need to combat hunger and malnutrition while promoting sustainable agriculture and food production.
“World Food Day serves as a call to action, inspiring communities to work towards a future where no one goes to bed hungry. The Fern Hotels & Resorts recognises that every meal served is an opportunity to make a positive impact, and we are dedicated to implementing various initiatives to support this mission. On World Food Day, we proudly reaffirm our sustainability commitment through initiatives that have led to measurable impact across our properties. These efforts have resulted in significant reductions in food waste, with some locations reporting up to a 30% decrease in landfill waste. Our on-site composting and vermicomposting efforts have transformed up to 50% of organic food waste into valuable compost, enriching our gardens. Not only have these initiatives minimised waste, but they have also yielded cost savings, reducing waste disposal fees and food procurement costs by 10-15%,” shared Suhail Kannampilly, Managing Director of The Fern Hotels & Resorts.
The Fern Hotels & Resorts is committed to reducing food wastage and strives to achieve sustainability through a comprehensive waste management approach, which emphasises waste segregation and reduction. All their hotels separate biodegradable from non-biodegradable waste, facilitating recycling and composting of organic materials to significantly lessen the volume sent to landfills. The hotel strives to minimise leftovers and waste by aligning food preparation with actual demand. Many of their properties are equipped with in-house composting systems that transform organic waste, such as vegetable peels and coffee grounds, into nutrient-rich compost for landscaping, and biogas generation systems convert food waste into clean energy.
The hotel group provides regular training to staff on minimising waste during food preparation and service. They undergo meticulous training in waste segregation to ensure that only suitable materials are composted, reducing contamination and enhancing compost quality. Additionally, they have employed biodigesters to turn organic waste into renewable biogas and fertilisers, decreasing the reliance on external energy sources. The in-house composting initiatives have supported on-site gardens, provided fresh ingredients for kitchens, and promoted a farm-to-table dining experience.
The hotel aims to support regional economies by sourcing ingredients locally with farm-to-table initiatives that highlight fresh, seasonal produce. Chefs utilise sustainable cooking techniques, such as root-to-stem and nose-to-tail practices, to ensure that every part of an ingredient is used, further minimising waste. Through data-driven menu planning and smaller batch cooking, they effectively align food preparation with guest demand.
The Fern Hotels & Resorts strengthens ties with local communities and enhances its reputation as a socially responsible entity through food donation programmes.
The hotel group aims to achieve zero-waste certification for 50% of its properties within the next five years, with a focus on maximising recycling and composting. They plan to roll out advanced AI-powered food waste analytics platforms in two years to gain insights into waste patterns, allowing for data-driven adjustments in kitchen practices. Quarterly training sessions will engage at least 80% of the staff in sustainability initiatives, fostering sustainability champions within the organisation.
Through these comprehensive initiatives, The Fern Hotels & Resorts continues to lead in food waste reduction, contributing to a greener, more sustainable hospitality experience. “We remain dedicated to enhancing our efforts and achieving our sustainability goals as we work together to combat hunger and promote sustainable food practices. We invite everyone to join us in our mission to create a world where nutritious food is accessible to all and sustainable practices shape the future of our food systems,” concluded Suhail Kannampilly.
