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Langham Hospitality Group is rolling out practical food waste reduction initiatives across its hotels, with culinary and bar teams transforming surplus ingredients into new menu items that support sustainability while enhancing the guest experience.
Hotels Drive Circular Food Practices Through Ingredient Upcycling
Langham Hospitality Group (LHG) is strengthening its sustainability strategy by introducing circular food waste initiatives across its global hotel portfolio, with properties developing new food and beverage offerings that maximise ingredients and reduce waste.
The programme encourages culinary and bar teams to create dishes and drinks using location-specific surplus ingredients, supporting more responsible kitchen operations while maintaining the quality and experience expected by guests.
Bob van den Oord, CEO of Langham Hospitality Group, said: “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.”
Bob van den Oord, Chief Executive Officer, Langham Hospitality Group
Hotels Develop Innovative Solutions to Reduce Food Waste
Hotels across the portfolio are adopting tailored approaches to minimise food waste by repurposing ingredients that would otherwise go unused.
At Cordis, Auckland, peels and pulp generated by the hotel’s fresh orange juicing operation are transformed into a marmalade compote served with breakfast yoghurt. The initiative is expected to divert approximately 390 kg of orange peels and pulp from landfill each year.
The Langham, Jakarta has introduced Signature Homemade Sausage and Smoked Beef Brisket Sausage on the breakfast menu at Tom’s by Tom Aikens, using freshly ground cuts of high-quality meat to maximise ingredient utilisation.
Meanwhile, The Langham, Boston has created a Coastal Catch Burger using fresh cod and salmon trimmed from premium portions served on The Fed’s main menu. The initiative helps utilise up to 220 kg of fresh fish each year that would otherwise be wasted.
Food And Beverage Teams Expand Circular Kitchen Practices
Several properties are extending circular principles beyond the kitchen into their wider food and beverage operations.
At The Langham, Gold Coast, premium Wagyu beef trimmings from Akoya Kitchen are repurposed into Kushiyaki Wagyu Beef Skewers served at Palm Court. Wagyu fat is also rendered in-house to produce Wagyu tallow, increasing overall product utilisation. The hotel’s lobby bar complements these efforts by creating cocktail infusions using near-overripe fruit and excess citrus peel.
Eaton HK has developed two cocktails at its Terrible Baby terrace bar that give food byproducts a second life. The Monkey Business cocktail uses excess citrus peel to infuse Lillet, while the Dong Ling Cha cocktail repurposes coffee grounds from Espresso Martinis to infuse Mutsalem rum.
Sustainability Programme Builds On Wider Environmental Progress
Langham Hospitality Group said teams across its portfolio continue to develop and share new ideas, with additional circular food initiatives expected as the programme evolves.
The food waste initiative follows several sustainability milestones achieved by the group earlier this year. The Langham, Huntington, Pasadena received EarthCheck Master Certification, the highest distinction within the benchmarking and certification programme, recognising 15 years of continuous commitment to sustainability and environmental stewardship.
The property joins five other Langham Hospitality Group hotels that have achieved EarthCheck Master status: Cordis, Auckland; Cordis, Hong Kong; Eaton HK; The Langham, Hong Kong; and The Langham, London.
In total, the group now has 18 EarthCheck-certified properties, reinforcing its broader commitment to embedding sustainability across its global hospitality operations.
This article was produced by the editorial team at APAC Outlook and published as part of the Outlook Publishing global network of B2B industry magazines.
Outlook Publishing delivers industry insights, company stories, and sector coverage across manufacturing, mining, construction, healthcare, supply chains, food production, and sustainability.
APAC Outlook provides ongoing coverage of organisations and developments shaping industries across the Asia-Pacific region.
