Langham Hospitality Group Hotels Save Hundreds of Kilograms of Waste Annually Through Innovative Culinary Practices
🍴 LHG hotels globally are creatively reducing food waste. Properties in Auckland, Boston, Jakarta, and more are transforming kitchen byproducts into new menu items, saving hundreds of kilograms of waste yearly. Notable innovations include Cordis Auckland's marmalade compote saving 390 kg of waste and The Langham Boston's Coastal Catch Burger utilizing 220 kg of fish. Six LHG hotels, including Cordis Auckland and Eaton HK, have achieved EarthCheck Master status, affirming their sustainability commitment.
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