As part of a pilot scheme to mark Stop Food Waste Day on Wednesday April 24, Hilton Cobham has launched a low waste menu in Seven Hills Restaurant, Bar & Terrace.

  • The menus, available to guests for one month, showcase innovative techniques to combat food waste, furthering Hilton’s Travel with Purpose target to reduce waste sent to landfill by 50% by 2030 and continuing its efforts to implement a food waste reduction programme in every hotel kitchen
  • A staggering one billion tonnes of food is wasted annually, with food services responsible for over a quarter of the waste produced, according to UNEP’s Food Waste Index Report 2024
  • According to UNEP’s Food Waste Index Report 2024*, a staggering one billion tonnes of food is wasted each year, equating to one fifth of all food available to consumers. Notably, the food services industry contributes over a quarter of this waste. In response, Hilton Cobham’s menu has been launched to showcase how hotel operators can join the global fight to reduce food waste, harnessing a range of techniques that can be implemented in kitchens of any size.
  • Dishes will utilise a range of innovative cookery techniques to showcase the potential for commercial operators to implement simple steps that significantly reduce waste, with a focus on rescuing and repurposing leftover food from breakfast, which is a key contributor to food waste in hotels.

Highlights include a soup of the day accompanied by crispy croissant croutons rescued from the breakfast buffet; flavoursome risotto which gives a second life to breakfast mushrooms and a cobb salad topped with crispy bacon, yesterday’s sourdough and hard-boiled eggs.

Hilton Cobham works with local suppliers to help reduce food miles and ensure the best, seasonal produce is used throughout the year.

Stuart Duff, corporate chef, UK & Ireland, Hilton and curator of the menu said: "As chefs, we can be a driving force for positive change and have the opportunity to help diners by providing more sustainable options when dining out. Our menus encourage diners to explore new dishes, while empowering them to take a stand against food waste. We look forward to guests joining us on this culinary journey as we look to create a meaningful difference, one tasty dish at a time.”

The initiative builds upon Hilton’s success in reducing waste sent to landfill by 50% and sits alongside its commitment to implement a food waste reduction programme in every hotel kitchen. It is underpinned by the brand’s longstanding partnerships with like-minded businesses and suppliers working towards the same goal of reducing waste output as much as possible. This includes Winnow, an AI-enabled food waste solution which helps to measure, track and ultimately reduce waste in commercial kitchens.

Richard Hopton, General Manager at Hilton Cobham added: ‘At our hotel, we are dedicated to reducing waste every day. Our team's passion for sustainability ensures every guest experience is not just memorable, but mindful of our planet's future.’

Hilton plans to roll out the initiative across more hotels in Europe, the Middle East and Africa over the coming year. Alongside the current pilot scheme, almost 20 hotels in the UK will also launch a new low waste menu, continuing the brand's year-round commitment to waste reduction and marking an important step in its long-term ambition to eliminate all possible food waste.