Langham Hospitality Group (LHG) is introducing new initiatives across its global portfolio to reduce food waste by repurposing surplus ingredients into menu items and cocktails, as part of its broader sustainability strategy.
The programme encourages culinary and bar teams at individual hotels to identify ingredients that would otherwise go to waste and develop recipes that maximise their use while maintaining the quality of the guest dining experience. The approach is tailored to each property’s operations, with solutions designed around locally generated food surplus.
Bob van den Oord, CEO of Langham Hospitality Group, said the initiative reflects the company’s aim to integrate sustainability into everyday hotel operations.
Among the projects introduced across the portfolio, Cordis, Auckland has transformed orange peels and pulp left over from freshly squeezed breakfast juice into a marmalade compote served with yoghurt. The initiative is expected to divert around 390 kilograms of citrus waste from landfill annually.
At The Langham, Jakarta, breakfast offerings now include house-made sausages created from freshly ground premium meat cuts, making use of ingredients that might otherwise go unused.
In the United States, The Langham, Boston has developed a Coastal Catch Burger using cod and salmon trimmings from premium fish portions served elsewhere on the menu. The hotel estimates the initiative helps utilise up to 220 kilograms of fresh fish each year.
In Australia, The Langham, Gold Coast repurposes Wagyu beef trimmings into grilled skewers served in another dining venue, while rendered Wagyu fat is used to produce house-made tallow. The hotel’s bar also incorporates near-ripe fruits and excess citrus peels into cocktail infusions.
Meanwhile, Eaton HK has introduced cocktails that upcycle food byproducts. One drink uses surplus citrus peel to infuse Lillet, while another repurposes spent coffee grounds from Espresso Martinis to flavour rum.
LHG said hotels across its portfolio continue to share ideas and develop additional applications for ingredient reuse as part of the programme.
The initiative follows recent sustainability milestones for the group. Earlier this year, The Langham, Huntington, Pasadena received EarthCheck Master Certification, recognising 15 consecutive years of meeting sustainability standards. The hotel joins five other Langham Hospitality Group properties that have also achieved EarthCheck Master status, bringing the company’s total number of EarthCheck-certified hotels to 18.
The latest programme reflects a growing trend across the hospitality industry, where hotels are increasingly adopting circular approaches to food management by reducing waste and extending the use of ingredients throughout kitchen operations.
