Langham Hospitality Group (LHG) has launched a portfolio-wide initiative to reduce food waste by encouraging its hotels to transform surplus ingredients into creative dishes and cocktails. The programme forms part of the group’s broader sustainability strategy, promoting resource efficiency and circular kitchen practices while maintaining the high-quality dining experiences guests expect.
Each participating hotel has developed its own approach to upcycling excess ingredients, reflecting local operations and culinary creativity.
Reducing Waste Through Innovation
“Sustainability becomes most meaningful when it is embedded into the everyday decisions we make, including how we source, prepare and serve food. This programme reflects how our teams are translating broader sustainability commitments into practical action, finding thoughtful ways to respect the ingredients we work with whilst enhancing the guest experience,” said Bob van den Oord, Chief Executive Officer of Langham Hospitality Group.
Creative Solutions Across the Portfolio
Hotels across the Langham portfolio have introduced a range of innovative initiatives designed to minimise food waste.
At Cordis, Auckland, orange peels and pulp left over from freshly squeezed breakfast juice are transformed into a marmalade compote served with yoghurt, preventing around 390 kilograms of organic waste from reaching landfill each year.
The Langham, Jakarta has introduced homemade sausages crafted from premium meat cuts that might otherwise go unused, adding a signature item to its breakfast menu.
In the United States, The Langham, Boston uses premium cod and salmon trimmings from its main restaurant to create its popular Coastal Catch Burger, helping utilise approximately 220 kilograms of fresh fish annually.
The Langham, Gold Coast repurposes Wagyu beef trimmings into Japanese-style Kushiyaki skewers while rendering Wagyu fat into house-made tallow for kitchen use. The hotel’s bar also creates cocktail infusions using near-overripe fruit and leftover citrus peels.
Meanwhile, Eaton HK has introduced two cocktails that give food by-products a second life. One uses excess citrus peel to infuse Lillet, while another repurposes used coffee grounds from Espresso Martinis to flavour rum.
Supporting Circular Hospitality
The initiative encourages culinary teams throughout the portfolio to continue sharing ideas and developing new methods of reducing waste through ingredient reuse, reinforcing Langham Hospitality Group’s commitment to more sustainable hotel operations.
Building on Sustainability Achievements
The food upcycling programme follows a series of sustainability milestones for the group. Earlier this year, The Langham, Huntington, Pasadena achieved EarthCheck Master Certification after 15 consecutive years of environmental excellence.
The property joins five other Langham Hospitality Group hotels that have earned EarthCheck’s highest certification, bringing the group’s total number of EarthCheck-certified hotels to 18 worldwide.
