Food Waste Reduction at Sheraton Grand Hotel & Spa Edinburgh

The culinary team at this Marriott property leverage Leanpath data to quickly exceed the brand’s ambitious sustainability goals.

Marriott’s Serve 360 sustainability and social impact platform includes the goal to reduce food waste by 50% by 2025. Executive Chef Shaun Woodhouse and his team did their part, cutting their food waste value by 64% and their food waste weight by 58% in just over one year.

“When I first saw the Leanpath reports I was amazed at the level of food waste. It wasn’t just the wasted food, but the wasted labor in cooking the food,” said Woodhouse.

Download the case study and see how the Sheraton Grand Hotel & Spa exceeded its goal by leveraging the Leanpath food waste prevention program.