Reduce wasted food in your hotel

Reduce wasted food in your hotel by following the EPA Food Recovery Hierarchy with guidance from CET

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Of hotel waste is food waste
[EPA report]

Of travelers prefer eco-friendly accommodations
[Booking Report]

reducing wasted food matters for your hotel & your guests

EPA food recovery hierarchy for hotels

The EPA Food Recovery Hierarchy sets the national standard for food waste management.

By following this hierarchy, hotels align with best practices while building a culture of responsibility. It prioritizes the following actions:

Prevent wasted food

Hotels can reduce wasted food at the source with staff training, tracking tools, and menu adjustments. This step minimizes excess before it occurs.

donate surplus food

Hotels can partner with food banks and rescue organizations to safely redistribute surplus food that is still edible.

Divert food scraps

Food that cannot be eaten can be composted, converted into animal feed, or processed through anaerobic digestion.

engage staff & guests

Educational signage, sustainability messaging, and recognition opportunities keep staff motivated and guests informed.

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Hotel food waste prevention strategies

kitchen & buffet tracking →

To identify patterns of overproduction

menu planning adjustments →

To reduce plate waste

staff training programs →

To encourage efficiency and accountability

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hotel success stories

Sheraton Hartford Hotel at Bradley

In their first year alone, the Sheraton Hartford Hotel at Bradley Airport cut trash hauling costs by $2,500.

Lenox Hotel in Boston

The Lenox Hotel in Boston donates over 80 meals per month and diverts 312,000 pounds of food scraps per year for composting.

“The amount that we’re composting has let us reduce our [trash] pickups from four times a week to two, which is amazing.”

Chef, Sheraton Hartford Hotel at Bradley Airport

“The program helped us understand the metrics, players, and opportunities around donating excess food.”

Scot Hopps, Vice President, Operations & Sustainability, The Lenox Hotel/Sunders Hotel Group

hotel success stories

The Rittenhouse Hotel – A Zero Waste Partner in Philadelphia

The Rittenhouse, owned by Hersha Hotels & Resorts, demonstrates that sustainability not only aligns with luxury but elevates the guest experience.

The hotel has earned recognition for its sustainability efforts, including participation in the TripAdvisor GreenLeaders Program and Hersha’s EarthView sustainability program.

Food Waste Solutions in Action

The Rittenhouse prioritizes prevention at the source. Kitchen teams practice root-to-stock cooking, refine knife skills, and design menus to use perishable ingredients already on hand. These steps reduce excess before it happens and set a high standard for sustainability in luxury hospitality.

This prevention practice, along with donation and composting efforts, diverts more than 20 tons of organics from landfills each year.

“Food waste affects everyone, and as a food establishment we have the opportunity to be the change we want to see in the community.”

Abbe Stern, Operations & Event Manager, The Rittenhouse

recognition & benefits

As a Zero Waste Partner member, the Rittenhouse gains access to Philadelphia’s Sustainable Business Tax Credit, features in city sustainability campaigns, and opportunities to showcase its leadership to guests and the broader community.

Why partner with cET

National Expertise

CET has decades of experience guiding hospitality businesses in food waste reduction.

EPA-Aligned Solutions

Programs strictly follow the EPA Food Recovery Hierarchy.

Hospitality-Specific Support

Strategies address the unique needs of hotels and guest services.

Recognition

Hotels gain visibility as CET Zero Waste Partners.

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