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Rahul Negi, Executive Chef. -
Debdyuti Dasgupta, General M.anager. -
Food donation with SOS (Scholars of Sustenance), A Global Food Rescue Foundation. -
Weighing the food waste from food preparation, buffet line, and guest's plate and record it in the form to monitor and control food waste to zero.
Designed on first-hand knowledge from sustainability experts and academics, The PLEDGE on Food Waste is a practical answer to the widely underestimated issue of Food Waste
Courtyard by Marriott Bangkok is committed to actions designed to conserve and protect the environment and will continue to implement those actions whenever possible and economically feasible, with ALL-STAR LEVEL achievement from The PLEDGE on Food Waste project as a guarantee. After reaching the GOLD level (92.5%) last year, we worked hard to overcome ourselves and we finally made it through the ALL-STAR level during their second year with The PLEDGE on Food Waste. Moreover, with our business sustainability intention, we also eliminate single-use toiletry plastics by installing larger, pump-topped bath amenities, replacing plastic water bottles with glass bottled water in all meeting rooms and guest rooms, using paper straws, and operating a food delivery business through bio-degradable and paper boxes.
Designed on first-hand knowledge from sustainability experts and academics, The PLEDGE on Food Waste is a practical answer to the widely underestimated issue of Food Waste, in line with the United Nations’ Sustainable Development Goals 2 (End Hunger) 12 (Sustainable Consumption and Production) and 13 (Climate Change). The third-party audited standard is articulated around 7 key pillars that include Process Documentation, Employees Commitment, Food Waste Monitoring System, Food Handling before Preparation, Food Preparation and Offering, Customer Engagement, and Post Consumer.
The PLEDGE was adopted by Courtyard by Marriott Bangkok, initiating change in our operations at the start of September 2021, and obtaining tangible results:
- Food Waste per cover was reduced by 95.6%
- Food Rescued: 16.07 tons
- CO2 equivalent: 40.19 tons offset
- Savings: USD 64,311 in 12 months
“At MoMo Café, we believe that The PLEDGE is a good way to consolidate our initial commitment and create a platform to engage not only our staff and suppliers but our distinctive dinners who are expecting the best from us. Our goal is to become a caste study for the entire industry”.
“We have secured “All-Star” certification in food waste management. We first try to reduce our production waste on the food and also try to circulate the existing waste generated. Apart from the procedures we have followed to reduce waste, we also work with the SOS organization, which helps us distribute delicious and good food to the Bangkok communities. So after the buffet is done, we pack the food nicely and put them in the fridge, SOS will then come and pick them up”, said Mr. Debdyuti Dasgupta, GM.
“With the great support of my team, we made changes, and everyone contributed to achieving this All-Star certificate. We all do every bit on our part and strive to perform better. We check, look for solutions, implement, and keep records of things to set new goals. It is a continuous process, and we are proud of our achievement”, said Rahul Negi, Executive Chef.
Darin is monitoring the Asia-Pacific travel & hospitality market and reports the most important news of the region. Her role includes interviewing C-level executives as well as running the content campaigns of companies and NTOs
She holds a MAMBM from the University of Westminster in UK and a photography certificate from the Kensington and Chelsea College in UK.
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