How we reduced our food waste by 90%

Heidi Johansson, F&B Manager, and her team at Hyatt Place in Gothenburg have achieved an exceptional reduction in food waste. Through their collaboration with Generation Waste, they have gone from more than 200 grams of food waste per guest to just 20 grams a 90% decrease. Here, Heidi shares the key insights and operational changes behind this result.

Heidi Johansson  

Why Generation Waste

Heidi first came into contact with Generation Waste several years ago. When she joined Hotel G, reintroducing the tool became a natural next step.

“The simplicity of the system and how easily it integrates into our daily operations was crucial. We quickly realised that this could make a meaningful difference for both our business and the environment.”

With support from Generation Waste and an engaged team, the implementation became easier than expected. Despite some initial hesitation, the team quickly adopted the routines and saw the value.

Concrete actions and measurable results

After implementing Generation Waste, food waste decreased dramatically. Heidi highlights a few examples of how small operational adjustments created significant improvements:

Vegetable trims turned into soups

Previously discarded items such as tomato ends that were not used on the breakfast buffet are now repurposed into soups and other dishes.

Bread reused as croutons

Leftover breakfast bread is turned into house-made croutons or breadcrumbs.

Efficient use of resources

Leftovers are reused strategically in the kitchen, reducing waste while also lowering ingredient costs.

Today, Hyatt Place is one of the strongest performers in the sector when it comes to reducing food waste. The results show improved cost efficiency and increased pride among the staff.

The importance of team engagement

Heidi emphasizes that the progress would not have been possible without the involvement of the entire team:

“Our chefs, dishwashers, breakfast staff everyone takes responsibility for following the routines. They encourage each other every day, and that creates ownership and pride.”

Future foals and continued development

Despite the significant results, Heidi and her team want to go further. Their goals include:

• strengthening communication to guests

• developing new ways to engage and motivate staff

• pursuing certifications and long-term sustainability initiatives

“This is not only about reducing food waste. It’s about building awareness and contributing to a more sustainable future.”

Heidi’s advice to other hotels and restaurants

Heidi is clear in her recommendation to others considering food-waste measurement:

“Just do it. The tool is easy to work with, and the results speak for themselves. It’s good for your budget and good for your heart. It feels meaningful to contribute to something bigger.”

Conclusion

Hyatt Places journey shows how committed staff, a simple tool and clear goals can produce outstanding operational results. Small daily actions create major long-term impact.

As Heidi puts it:

“There’s no other way forward.”