Hilton UK hotels trial “zero-waste” menu

The hotel chain has said the menus will be available to guests for one month at its London Hilton on Park Lane, Hilton Manchester Deansgate, Hilton Metropole and DoubleTree by Hilton Brighton Metropole hotels. 

According to UNEP’s Food Waste Index Report 2024, one billion tonnes of food waste is created each year. This is around one fifth of food available to consumers and an estimated 8-10% of global greenhouse gas emissions are associated with wasted food. 

Dishes will be made using root-to-shoot and nose-to-tail cookery techniques, which uses the entirety of an ingredients to eliminate food waste such as salmon cheeks, ox heart, vegetable stalks and peels. 

The hotel has also said the dishes will be created by rescuing and repurposing leftover food such as using items like pastries and bread that are left over from breakfast buffets to create desserts. It will also utilise pickling in order to keep surplus fruit and vegetables for longer. 

‘Value’ 

Emma Banks, vice president, F&B strategy and development, EMEA, Hilton said: “The launch of these new menus marks another step in the global fight against food waste. Conscious dining isn’t just a trend; it’s a deeply held value that guides where we all choose to indulge and unwind. 

“These dishes have been designed to demonstrate the best-in-class techniques in use across our hotels all over the world every day – brought together to raise awareness of our ambition to continue reducing food waste across our operations, simultaneously empowering guests to make more mindful choices and inspiring them to reduce waste in their own kitchen at home.” 

Sustainable 

Paul Bates, executive head chef, Hilton London Metropole, said: “As chefs, we are the catalysts for positive change and have the opportunity to set the bar for sustainable dining. 

“Our menu inspires diners to embrace new flavours, while empowering them to lead the charge when it comes to tackling food waste. We look forward to guests joining us on this culinary adventure and helping us make a meaningful difference, one delicious dish at a time.”