Accor, a global leader in hospitality, is deepening its environmental commitment with innovative, waste-conscious culinary initiatives across its Indian hotels. From mindful buffet design to sustainable cocktail creation, the Group is transforming kitchen operations to embed sustainability into every stage of food and beverage service.
During high-volume periods like breakfast, hotels have introduced smaller plates to promote portion control, chef-led live replenishment, and batch cooking based on real-time guest flow. Daily tracking of occupancy and food consumption ensures production aligns closely with demand.
At Novotel Guwahati GS Road, made-to-order breakfasts such as eggs, parathas, and dosas curb overproduction. Portion sizes are kept small, replenished as needed, and waste is measured separately for kitchens, buffets, and plates. In Pullman New Delhi Aerocity and Novotel New Delhi Aerocity, the Farmer’s Basket restaurant uses AI-powered Lumitics Smart Waste Trackers, alongside mindful dining tent cards, a staff ‘No Bin Policy,’ and composting through in-house organic waste converters.
Novotel Hyderabad Airport engages guests with “Waste Not” posters showing previous day’s waste figures. Smaller portions, live counters, and batch production are standard, with daily tracking via the Gaia digital platform. The team also follows the RUCO (Used Cooking Oil) programme and maintains a kitchen garden.
In Goa, Novotel Goa Candolim and Novotel Goa Resort & Spa employ smaller plates, chef-supervised refilling, guest-number-based batch cooking, and safe repurposing of surplus ingredients. Daily briefings review waste and consumption data.
At Novotel Kolkata Hotel & Residences, real-time occupancy data and historical trends inform buffet planning, while live counters for dosas and pancakes minimise waste. Edible trimmings are creatively reused.
Pullman Chennai Anna Salai, a LEED Gold-certified property, runs a comprehensive Food Waste Reduction and Zero-Waste Kitchen programme, featuring manual waste tracking, precise inventory control, streamlined buffet setups, and an on-site composting unit that produces nutrient-rich soil for hotel landscaping.
