RAISING AWARENESS:Le Grandeur Palm Resort’s ‘Love Food Hate Waste’ campaign has cut down buffet food wastage by two per cent
LE Grandeur Palm Resort here has reduced food wastage by two per cent.
The resort's Ishwara Brasserie & Terrace has cut down on buffet food wastage since the launch of the "Love Food Hate Waste" campaign last month.
The campaign was the brainchild of the food and beverage (F&B) department.
"Millions of people are starving around the world. We should count our blessings for the abundance we have here and not waste food indiscriminately," said resort general manager George Loong.
"Wasting less food means less energy and raw material are used, and less packaging has to be recycled or thrown into landfills which emit greenhouse gasses, thus helping to tackle climate change."
Loong said the campaign also helped to reduce food cost, which contributed to profitability.
"The campaign has helped to raise awareness among hotel staff serving in the kitchen and F&B outlets, and stewarding staff not to waste food and to be thankful for the things that we take for granted every day," said Loong.
F&B manager Mohd Nadzirin Wahid said guests had become more conscientious about not wasting food.
"There is less uneaten food from the plates that we clear from the buffet," he said.
Laminated green cards carrying the message "Love Food Hate Waste" are placed in the main sections of the buffet line -- in front of salads/appetisers, soup, main course, dessert and beverages.
"We are encouraged to implement it across all food and beverage outlets," said Nadzirin.
The campaign is part of the resort's efforts to discourage activities which contribute to climate change.
The 330-room integrated resort destination has three 18-hole award-winning golf courses, a stand-alone sports and leisure centre with an eight-lane bowling alley, and team building and MICE (meetings, incentive travels, conferences and exhibitions) facilities.