In observance of World Food Day on October 16, The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain reaffirms its commitment to sustainable practices aimed at minimizing food wastage and enhancing food security. This annual global observance reminds us of the urgent need to combat hunger and malnutrition while promoting sustainable agriculture and food production.
“World Food Day serves as a call to action, inspiring communities to work towards a future where no one goes to bed hungry. The Fern Hotels & Resorts recognizes that every meal served is an opportunity to make a positive impact, and we are dedicated to implementing various initiatives to support this mission. On World Food Day, we proudly reaffirm our sustainability commitment through initiatives that have led to measurable impact across our properties. These efforts have resulted in significant reductions in food waste, with some locations reporting up to a 30% decrease in landfill waste. Our on-site composting and vermicomposting efforts have transformed up to 50% of organic food waste into valuable compost, enriching our gardens. Not only have these initiatives minimized waste, but they have also yielded cost savings, reducing waste disposal fees and food procurement costs by 10-15%,” shares Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.
At The Fern Hotels & Resorts, our commitment to reducing food wastage and sustainability is embodied in our comprehensive waste management approach, which emphasizes waste segregation and reduction programs. We focus on separating biodegradable from non-biodegradable waste, facilitating recycling and composting of organic materials to significantly lessen the volume sent to landfills. By implementing portion control, we align food preparation with actual demand, minimizing leftovers and waste. Many of our properties are equipped with in-house composting systems that transform organic waste, such as vegetable peels and coffee grounds, into nutrient-rich compost for landscaping, while our biogas generation systems convert food waste into clean energy.
Education is central to our strategy, as we provide regular training to staff on minimizing waste during food preparation and service. They undergo meticulous training in waste segregation to ensure that only suitable materials are composted, reducing contamination, and enhancing compost quality. We actively recycle food packaging materials like cardboard and glass, further diminishing our environmental footprint. Additionally, we employ bio-digesters to turn organic waste into renewable biogas and fertilizer, which decreases our reliance on external energy sources, while used cooking oil is repurposed into biodiesel, reinforcing our sustainability objectives.
Our commitment to sourcing ingredients locally supports regional economies and reduces our carbon footprint, with farm-to-table initiatives that highlight fresh, seasonal produce. Chefs utilize sustainable cooking techniques, such as root-to-stem and nose-to-tail practices, to ensure that every part of an ingredient is used, further minimizing waste. Through data-driven menu planning and smaller batch cooking, we effectively align food preparation with guest demand, while standardized portion sizes and ongoing training cultivate awareness around food waste.
Throughout our journey, we have experienced notable success, including impactful food donation programs that strengthen ties with local communities and enhance our reputation as a socially responsible entity. Our in-house composting initiatives have supported on-site gardens, providing fresh ingredients for our kitchens, and promoting a farm-to-table dining experience. Empowering staff through targeted training programs has cultivated a culture of sustainability, leading to better adherence to waste management practices.
Looking ahead, we aim to achieve zero-waste certification for 50% of our properties within the next 3-5 years, with a focus on maximizing recycling and composting. We plan to roll out advanced AI-powered food waste analytics platforms in two years to gain insights into waste patterns, allowing for data-driven adjustments in kitchen practices. Quarterly training sessions will engage at least 80% of our staff in sustainability initiatives, fostering “sustainability champions” within our organization. We also intend to implement biogas production from food waste at key properties within three years, enhancing our waste reduction efforts and contributing to self-sustaining energy sources.
Through these comprehensive initiatives, The Fern Hotels & Resorts continues to lead in food waste reduction, contributing to a greener, more sustainable hospitality experience. We remain dedicated to enhancing our efforts and achieving our sustainability goals, as we work together to combat hunger and promote sustainable food practices. We invite everyone to join us in our mission to create a world where nutritious food is accessible to all, and sustainable practices shape the future of our food systems.
