Shangri-La Hotel, Singapore Reduces Food Waste With Top-Line Management Systems

As an organization, Shangri-La Group is committed to operating sustainably to decrease our carbon footprint and ease the strain on our surrounding environments and ecosystems. In line with this commitment, reduction of food waste diverts garbage from local landfills and is a strategic priority for our hotels. To help reduce food waste in Singapore, Shangri-La Hotel, Singapore has implemented two effective food waste management systems to decrease food waste.

In July 2018, Shangri-La forged a new partnership with Winnow System to pilot smart food waste reduction in 18 of our hotels. Smart meters attached to waste bins have been installed in kitchens to provide real-time reporting and measurable data on the type of food thrown away and at what stage, enabling chefs to adjust their recipes to reduce food wastage. Shangri-La Hotel, Singapore uses the Winnow Smart Weighing Scale to identify areas where food waste is occurring, allowing the hotel to make appropriate operational decisions to reduce waste. Shangri-La’s Rasa Sentosa Resort & Spa, Singapore and JEN Singapore Orchardgateway by Shangri-La both utilize Winnow systems to create greater positive impact in Singapore.

Shangri-La Hotel, Singapore also installed an Eco Digester system in the kitchens to further divert food waste. The Eco Digester food waste processors accelerate the decomposition process of food waste through biotechnology, then use the discharged non-drinking water to flush water pipes to promote waste recycling. The machine increases the speed of decomposition through biological means, such as maintaining optimal levels of aeration, moisture, and temperature. Under these controlled conditions, the microorganisms safely convert food waste at a faster rate into non-potable reusable water. The Eco Digester can safely and quickly digest any kind of food waste including vegetable and fruit scraps, raw and cooked meats, fish and poultry.

As the Eco Digester is fully automated, the system requires less manpower than other competing systems. The Eco Digester also reduces carbon emissions as waste is not transported to local landfills, thus improving productivity and reduction in waste disposal expenditure.

With the introduction of these systems, Shangri-La Hotel, Singapore is on track to manage food waste more sustainably and contribute to the Group-wide goal.