Langham Hospitality Group Takes Circular Approach to Tackling Food Waste

Hong Kong – 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. Driven by its ongoing sustainability mission, this initiative invites culinary and bar teams to develop unique food and drink items that directly address location-specific excess. It is designed to support more responsible kitchen practices by maximising the use of ingredients, while preserving the quality and sense of 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.

LHG CEO Bob van den Oord

Highlights from Across the Portfolio

• Cordis, Auckland has found a solution for the peels and pulp produced by its popular fresh orange juicer, which offers guests freshly squeezed juice each morning. The hotel has created a marmalade compote that adds a zesty dimension to yoghurt dishes served at breakfast, while saving approximately 390 kg of peels and pulp from the landfill each year.

• The Langham, Jakarta has upgraded its breakfast menu at Tom’s by Tom Aikens with its Signature Homemade Sausage and Smoked Beef Brisket Sausage, made from freshly ground cuts of high-quality meat, turning them into a staple morning indulgence.

• The Langham, Boston serves a Coastal Catch Burger featuring fresh cod and salmon, trimmed from premium portions served on The Fed’s main menu, making effective use of these ingredients. This signature burger is a hit with guests and helps utilise up to 220kg of otherwise wasted fresh fish each year.

• The Langham, Gold Coast in Australia repurposes premium Wagyu beef trimming from Akoya Kitchen as mouthwatering Kushiyaki Wagyu Beef Skewers served at Palm Court, supporting a commitment to reducing food waste without compromising quality. Additionally, Wagyu fat is rendered in-house to produce the hotel’s own Wagyu tallow, maximising product utilisation through sustainable kitchen practices. Over at the hotel’s vibrant lobby bar, house infusions made with near-overripe fruits and excess citrus peels enhance cocktails.

• Eaton HK gives food byproducts 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 and aromatic martini-style drink, whereas the Dong Ling Cha upcycles coffee grounds used for Espresso Martinis to infuse Mutsalem rum.

As teams continue to experiment and share ideas across the portfolio, more innovative applications are expected to emerge, further strengthening LHG’s approach to circular kitchen practices. The upcycling initiative arrives on the heels of major sustainability achievements for the Group. Earlier this year, The Langham, Huntington, Pasadena achieved EarthCheck Master Certification, the highest distinction within the world-leading scientific benchmarking and certification programme. This important milestone reflects 15 years of continuous commitment to sustainability and environmental stewardship.

With this achievement, The Langham, Huntington, Pasadena joins five other hotels within the LHG portfolio that have reached EarthCheck’s 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.