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Hilton at St George’s Park, Burton upon Trent launches Low Waste Menu
Hilton at St George’s Park, Burton upon Trent has launched a low waste menu in The Restaurant to mark Stop Food Waste Day. 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 at St George’s Park, Burton upon Trent’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. Launching on Stop Food Waste Day on 24th April, the menu will offer a unique take on low- waste cuisine across 25 hotels across the UK. 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 at St George’s Park, Burton upon Trent 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. Gary Morrison, general manager at Hilton at St George’s Park, Burton upon Trent added: ‘At the hotel, we are dedicated to cutting waste every day, create memorable experiences to our guests while being mindful of our planet's future. Hence, we are excited to introduce our Taste of Zero Waste menu items in celebration of Stop Food Waste Day here at St Georges Park, and support Hilton’s commitments to reduce waste sent to landfill.’ 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, a further 25 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.
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