29/09/2026
Across Shangri-La, we are reimagining how we value food by reducing waste and finding meaningful ways to repurpose surplus resources. 🌿
Food waste remains one of the hospitality industry's most persistent challenges, accounting for up to 10% of global greenhouse gas emissions. Research shows that diligent measurement and management of food waste can keep millions of tonnes of edible food out of landfill each year.
Around the world, our properties are taking action through food redistribution, circular solutions, and colleague engagement programmes:
🥙 partners with local charities to redistribute surplus buffet food, supporting around 40 people each day.
🪰 converts food scraps into feed for black soldier fly larvae, transforming leftovers into valuable fertiliser to support circular economy practices.
🌱 repurposes spent coffee grounds to nourish its in-house herb garden.
🍽️ Hotels across China run Clean Up Your Plate initiatives in colleague canteens to encourage responsible consumption.
Addressing food waste is a journey we share together. We warmly invite you to join us in honouring every meal, valuing every resource, and building a future where food is used to its fullest potential. ✨
