In only 5 months, the culinary team at The Hilton San Diego Bayfront, in San Diego, California, cut its food waste by a whopping 50%. The quick success was driven by the passion of the program’s champion, Executive Sous Chef Ryan Hetherington. Hetherington believes strongly in sustainability and focused on getting his team engaged in the program. “We [talk to staff about] how much it means as an environmental and community service. We have huge staff engagement.” With the team understanding the “why” of the program, Leanpath data helped them identify food waste to focus on. First order of business: reduce fish waste.
Download the case study and see how the Hilton San Diego Bayfront found quick success in cutting food waste.