Nothing Goes to Waste: How Langham Hospitality Group Is Closing the Loop on Food Waste

Turning Food Waste into an Opportunity

Langham Hospitality Group (LHG) has strengthened its focus on resource efficiency and circularity across its hotel portfolio, with each property implementing creative solutions to minimise food waste. The initiative invites culinary and bar teams to develop unique food and drink items that directly address location-specific excess, while preserving the quality and enjoyment that define LHG's dining experiences.

"Sustainability becomes most meaningful when it is embedded into the everyday decisions we make, including how we source, prepare and serve food. This programme reflects how our teams are translating broader sustainability commitments into practical action, finding thoughtful ways to respect the ingredients we work with whilst enhancing the guest experience," said LHG CEO Bob van den Oord.

Creative Solutions from Across the Portfolio

At Cordis Auckland, the team created a marmalade compote from the peels and pulp produced by its popular fresh orange juicer, saving approximately 390 kg of waste from landfill each year. In Jakarta, The Langham upgraded its breakfast menu at Tom's by Tom Aikens with a Signature Homemade Sausage and Smoked Beef Brisket Sausage made from freshly ground cuts of high-quality meat. At The Langham Boston, fresh cod and salmon trimmed from premium portions on The Fed's main menu are transformed into the Coastal Catch Burger, helping utilise up to 220 kg of fresh fish each year.

Australia's Wagyu Zero-Waste Kitchen

The Langham Gold Coast repurposes premium Wagyu beef trimmings from Akoya Kitchen into Kushiyaki Wagyu Beef Skewers served at Palm Court. Wagyu fat is also rendered in-house to produce the hotel's own Wagyu tallow, while near-overripe fruits and excess citrus peels are used to create house infusions that enhance cocktails at the lobby bar.

Excess citrus peels and near-overripe fruits are transformed into house infusions that enhance cocktails at The Langham Gold Coast's lobby bar.

Upcycling at the Bar: Eaton HK's Terrible Baby

Eaton HK gives food by-products a second life at its Terrible Baby terrace bar with two innovative cocktails. The Monkey Business cocktail utilises excess citrus peel to infuse Lillet, creating a vibrant aromatic martini-style drink, while the Dong Ling Cha upcycles spent coffee grounds from Espresso Martinis to infuse Mutsalem rum.

Dong Ling Cha at Terrible Baby, Eaton HK — spent coffee grounds from Espresso Martinis are upcycled to infuse Mutsalem rum.

Kushiyaki Wagyu Beef Skewers at The Langham Gold Coast — crafted from premium Wagyu beef trimmings from Akoya Kitchen and served at Palm Court.

The Monkey Business cocktail at Terrible Baby, Eaton HK — excess citrus peel infused into Lillet creates this vibrant, aromatic martini-style drink.

Building on a Strong Sustainability Foundation

The initiative arrives on the heels of The Langham Huntington, Pasadena achieving EarthCheck Master Certification, the highest distinction within the world-leading scientific benchmarking and certification programme, reflecting 15 years of continuous commitment to sustainability. The property joins five other LHG hotels that have reached EarthCheck Master status — Cordis Auckland and Hong Kong, Eaton HK, The Langham Hong Kong, and The Langham London — bringing the total to 18 EarthCheck-certified properties across the group.