Our hotels serve 150 million meals a year. Because we are also restaurateurs, because today’s food model is not sustainable, and because our guests want quality food products, we must take concrete action regarding food, which is a high-stakes issue for our Group. Our Goal? To offer our guests healthy, sustainable food and also to eliminate food waste.
-30% -30%food waste
100% 100%of restaurants follow our food charter
1,200+ 1,200+urban vegetable gardens in our hotels
We have three reasons for doing this
Every year, more than 30% of world food production is lost or wasted. Less than a quarter of this wasted food would suffice to eliminate hunger, which affects 792 million people (1).
Given the water consumption, use of chemical fertilizers and pesticides, etc. farming takes a heavy toll on the environment, and also contributes significantly to our own footprint. Hence the need minimize waste.
In the hotel and restaurant industries, an estimated 25% of food purchases are thrown away. This waste represents between 4% and 12% of the food revenue generated by the industry (2).If we reduce this waste, we also reduce our hotels’ expenses.
(1) SOURCE : FAO — (2) SOURCE : WINNOW
TO PAINT A CLEARER PICTURE
liters of water are needed to produce 1kg of meat
If you throw away one loaf of bread, you are wasting 100 liters of water...
Food & beverages, a key means of
reducing our environmental impact
THE FOOD AND DRINK CONSUMED IN OUR HOTELS IS ONE OF THE THREE MAIN AREAS WHERE OUR GROUP CAN TAKE ACTION TO REDUCE ITS IMPACT ON THE ENVIRONMENT.
Food & beverage:
Is the largest contributor to our biodiversity footprint:
It accounts for 88% of our impact on flora and fauna, mostly during the farming stage.
Is the largest contributor to our water footprint:
It represents 40% of our global water consumption, mostly due to crop irrigation and livestock farming.
It is responsible for 79% of our impact on the eutrophication of seawater: the proliferation of algae as a result of the use of nitrate-rich fertilizers in crop farming.
Is the second largest contributor to our carbon footprint:
More than 10% of our global CO2 emissions come principally from the transport of merchandise and from livestock farming to produce meat and dairy products.
Accounts for 50% of the waste generated by our hotels: Food waste, used food oils and fats. Or an annual average of:
- 47 metric tons in an upscale hotel (Sofitel, Pullman, etc.)
- 35 metric tons in a midscale hotel (Novotel, Mercure)
- 17 metric tons in an economy hotel (ibis)
What we are doing already
TO AVOID WASTE, EVERY INITIATIVE COUNTS.
WITH A LITTLE CREATIVITY, WE HAVE OBTAINED ENCOURAGING RESULTS.
For example, a lot of our hotels find ingenious ways of reusing food produce that has not been consumed in other recipes to avoid throwing it away. Here are a few examples:
- The Novotel Nantes Carquefou (France) : reuses unconsumed breakfast pastries to make puddings.
- The Pullman Auckland (New Zealand): makes marmalade win the peel from the juice oranges squeezed at breakfast.
- The MGallery Hotel St-Moritz de Queenstown (New Zealand) : transforms its unconsumed milk into cheese.
What we do
FIRST, LET’S TAKE THE RIGHT MEASURES. WE MEASURE FOOD WASTE. WE PLEDGE TO REDUCE FOOD WASTE BY 30% BY 2021.
Specifically, each type of food waste is weighed and valued (according to its cost price). The total waste value is calculated relative to the restaurant revenue, in order to account for variations in business. The 30% reduction concerns this ratio.
This is the first step we take to help foster virtuous practices in our hotels.
To achieve this, we gradually provide them with the necessary tools so they can:
- make an initial assessment of their situation.
- launch an action plan to reduce key types of waste.
- monitor their own progress.
In 2015, we tested a digital tool of this kind, commercialized by a start-up, in some of our luxury hotels. We are currently continuing these tests in the hotels operating under the Group’s other brands.
Then, let’s activate all the available levers to prevent waste at the source.
For example, let’s:
- respect food storage temperatures better
- regularly check use-by dates
- ensure the reliability of food quantity estimates, especially when ordering for seminars
- limit the number of products offered in the buffets
- not prepare the dishes too far in advance
- serve more appropriately sized portions to our guests
- create inventive recipes to use “leftovers” better
- raise our employees’ and guests’ awareness of the need to fight food waste
The Sofitel Bangkok Sukhumvit in Thailand is one of the pilot hotels that implemented an external food waste measuring and monitoring system and a food waste reduction action plan
AFTER FOUR MONTHS, IT HAD ACHIEVED
- A 50% reduction in food waste in value
- $60,000 in estimated annual savings
- A 14% decrease in the weight of food waste per meal served
Our Group serves 200 million meals a year worldwide.
This means we have a dual responsibility to:
Participate in the fight against obesity, diabetes and other food-related illnesses which have become a real public health problem.
Assist the shift towards more sustainable food models.
The growing taste for local produce and seasonal fruit and vegetables; the preference for short supply chains, the development of organic farming and fair trade, etc. are examples of the growing number of signs which point to an agricultural revolution.
The challenges are well-known:
- to evolve from intensive farming methods which use a large amount of chemical products that are harmful to the environment and sometimes also to the farmers, towards more qualitative farming that is respectful of man and the planet.
- to meet the expectations of consumers who want authenticity and products that are better quality, healthier, fresher, etc.
To paint a clearer pictureOur guests are very keen on responsible food. What appeals to them most?
What we are doing already
Since 2017, almost all of our hotels had removed endangered marine species from their menus: Bluefin tuna, swordfish, shark, ray, etc. 98% highlighted the healthy dishes on their menus. 60% sourced their products locally.
A few examples in Eastern Europe:
All our hotels serve Rainforest Alliance Certified tea. This label guarantees that the product is sourced from sustainably managed farms.
Novotel establishments are developing a range of products certified by external organizations. All of them already offer organic wine and tea. The Novotel Warsaw Airport will soon produce its own honey. Mercure addresses also offer organic wines and local and seasonal vegetables. Lastly, a large number of certified local producers have become referenced suppliers. We have sent this supplier list to our restaurants.
The Novotel Bucharest City Center has an Organic Corner for its guests featuring yoghurt, soya milk, honey and especially apple juice made with fruit from local orchards.
Favor animal well-being
58% of the shell eggs and 63% of the liquid eggs and egg products offered by Accor to the hotels were eggs from organic farming, or from hens raised in the open air or outside cages. These figures stand at +6 points compared to the average for the catering sector (HCR) in Europe according to the CIWF EggTrack report.
In 2021, the Accor in France purchasing platform plans to offer only non-caged eggs to Accor network hotels in France.
82% of eggs in the shell and egg products we buy in the United States are eggs from organic farming, or from free-range or non-caged hens.
The Group has adopted the European Chicken Commitment and has committed to reach the higher welfare standards by 2026 for 100% of the broiler chicken in its European supply chain.
What we do
The Accor healthy and sustainable food Charter focuses the Group’s goal and its pledges on three priorities:
- fighting food waste,
- protecting its guests’ health,
- sourcing sustainable products.
Across the world, it means that hotels commit, for example, to:
- limit the fats in some foods,
- serve quality meat,
- remove more endangered wild fish from their menus,
- prefer sustainable foods: local produce from sustainably managed or organic farms, depending on the location of our restaurants.
Developing urban farming is one of the great challenges facing us in the coming years.It is a response to increasing urbanization and the growing gap between:
- rural farming areas which produce food, and
- cities, which simply consume.
Solutions are emerging everywhere to bring these two worlds closer together:
- urban vegetable gardens,
- suburban educational farms,
- short supply chains,
- farmer-to-consumer sales, etc.
Various techniques are used to boost the performance of urban farming:
- Hydroponics: A soilless method of growing plants on a neutral substrate irrigated with nutrient and mineral enriched water solutions.
- Aquaponic: Cultivating plants in symbiosis with raising fish whose excrements serve as fertilizer for the plants.
- Growing plants in greenhouses, containers, vertical gardens, ...
Our responsibility lies in assisting this change, at our own level.
Benefits are large:
- fresh, healthy, quality produce,
- local farming is less polluting, low-energy and low-carbon,
- biodiversity and air quality in cities is improved,
- urban heat islands and urban runoff are reduced,
- roof gardens help provide better heat and sound insulation for buildings,
- urban vegetable gardens make cities more beautiful...
To paint a clearer picture
1One in two guests thinks creating vegetable gardens in our hotels is a good idea
70%of the global population will live in cities by 2050 (source UNO)
1/4Agriculture accounts for ¼ of global CO2 emissions (source FAO)
Urban agriculture helps meet these challenges.
What we are doing already
Some of our hotels are already leading the way and have created a vegetable garden.
Example: the Pullman Paris Tour Eiffel, in the heart of the French capital
650m2 of vegetables, fruit, flowers and herbs, a henhouse, 4 beehives: It is probably the biggest vegetable garden in Paris.
It provides a daily supply of fresh produce for the hotel’s restaurant with a yield of 500kg of fruit and vegetables. It also provides shelter for biodiversity.
In the Kitchen, in the spring, summer and autumn, the chef adjusts his menus according to the morning’s harvest. At the bar, the herbs add original flavors to the cocktails. The fresh eggs are favorites at Sunday brunch.
What we do
Our hotels’ 1,200+ urban vegetable gardens come in different formats, large or small, traditional or avant-garde.
However, to be included in our list, they have to meet certain criteria: minimum cultivation surface area, production of vegetables for food consumption, regular maintenance, etc.
They are adapted to the hotel context and space limitations:
- vegetable gardens planted in open ground for the hotels with a garden,
- vegetable gardens on the roofs and terraces for the other hotels, with vegetables grown either in soil or using other innovative solutions such as hydroponics.
The vegetables, fruit, herbs and edible flowers that they produce feature in the restaurant menus, in the bar cocktails or in our spas’ aromatic oils and herbal teas.