According to research by the United Nations Environment Programme (UNEP), a significant one-third of the world’s food goes to waste, contributing to 8-10% of global greenhouse gas emissions. Furthermore, the food industry accounts for approximately 30% of global carbon emissions. Currently, Malaysia ranks fourth in the region for food waste after Laos, Thailand and Cambodia, with a rate of 81 kg of food waste generated per person per year, according to the latest report from the UNEP in 2024.
As Malaysians observe the Holy Month of Ramadan, Hilton Kuala Lumpur, Hilton Petaling Jaya, DoubleTree by Hilton Damai Laut Resort, and DoubleTree by Hilton Putrajaya Lakeside are reinforcing their commitment to sustainability, expanding the Hilton “Green Ramadan” initiative and leveraging cutting-edge AI technology to combat food waste. This initiative addresses the critical issue of food waste, a significant contributor to global carbon emissions, while catering to the growing demand for sustainable travel experiences.
In line with Hilton’s Travel With Purpose 2030 goals, the Green Ramadan initiative combines Hilton’s strategy to create positive environmental and social impact across its operations, supply chain and communities, UNEP’s ‘Recipe of Change’ Sustainable Ramadan campaign, and Winnow’s AI technology in food waste tracking. Building on the success of last year’s Green Ramadan initiative at Hilton Kuala Lumpur and DoubleTree by Hilton Shah Alam i-City, which achieved a significant reduction of 64% in food waste, this year’s program includes Hilton Kuala Lumpur, Hilton Petaling Jaya, DoubleTree by Hilton Damai Laut Resort and DoubleTree by Hilton Putrajaya Lakeside.
“At Hilton, sustainability is more than a commitment, it is a responsibility, and Ramadan presents an important opportunity to take meaningful action,” said Jamie Mead, senior director of operations of South East Asia at Hilton. “By expanding the Hilton Green Ramadan initiative across Malaysia and leveraging AI-driven food waste reduction, we aim to drive change through minimizing waste, lowering our carbon footprint, and paving the way to more sustainable hospitality. Through these efforts, we hope to inspire both our guests and the industry to embrace more sustainable dining practices, ensuring that our celebrations are not only abundant but also mindful of the planet.”
Embracing the UNEP Recipe of Change 2025 slogan, “Half the Food Waste, Double the Blessings,” these hotels have implemented a comprehensive suite of operational innovations and guest-facing initiatives to drive meaningful food waste reduction.
During Iftar buffets, which traditionally feature abundant food offerings, Winnow’s AI-powered food waste tracking system provides real-time insights into food waste, allowing kitchen teams to make precise adjustments to food preparation and production. This system effectively tracks both pre-consumer (spoilage, prep waste, overproduction) and post-consumer (plate) waste.
The kitchen teams at these participating hotels leverage Winnow’s detailed reports to optimize operations. These reports highlight most wasted ingredients, waste patterns, financial impact, and ingredient usage trends. By analyzing guest demographics, the teams can also adjust menus to better align with preferences, ensuring both guest satisfaction and environmental responsibility.
Other strategies include smaller portion sizes, live cooking stations, and artfully reduced food displays, all aimed at raising awareness about food waste. The introduction of carbon emission labelling at buffet stations empowers diners to make climate-friendly food choices.
Additionally, each participating hotel is championing a ‘Green Ramadan’ by implementing innovative sustainability practices tailored to their individual operations. As part of this collective effort:
- Hilton Kuala Lumpur has partnered with Vision Waste Disposal Sdn Bhd to transform biodegradable waste into biogas which in turn generates renewable energy.
- Hilton Petaling Jaya is offering Iftar and Sahur menus that feature wholesome vegetarian options and incorporate low-waste practices to minimize food waste without compromising quality.
- DoubleTree by Hilton Damai Laut Resort utilizes an on-site composting machine to transform all food waste into natural fertilizer, creating a self-sustaining ecosystem for its lush gardens.
- DoubleTree by Hilton Putrajaya Lakeside is committed to comprehensive sustainability practices and minimizing waste by repurposing kitchen scraps. Trimmings and excess ingredients like vegetable and fruit peel are turned into pickle, fritter batter, condiments, dry rub and more.
Hilton’s Green Ramadan initiative, which was launched in 2023 across several key markets in the Middle East, has demonstrated remarkable success with a 61% reduction in food waste within 30 days. In 2024, the program expanded to 32 hotels across seven countries, resulting in a further 21% reduction against the 2023 baseline.
By collaborating with suppliers and partners, Hilton promotes responsible conduct throughout its supply chain. The company utilizes tools like the award-winning, industry-leading LightStay system to track and report on its progress, ensuring it remains on track to achieve its 2030 goals.
