Food systems account for a significant portion of a hotel’s environmental footprint and operational costs. This session moves beyond general sustainability to examine the technical and behavioral solutions required to achieve radical food waste reduction. By aligning kitchen operations with the GSTC Hotel Standard, businesses can transform one of their largest cost centers into a model of resource efficiency. The discussion will focus on the practical application of data-driven tools, such as AI-powered tracking and kitchen optimization platforms, to identify and eliminate waste at the source. Panelists will also explore the critical role of behavioral science in influencing both staff habits and guest choices. From surplus management strategies to the engineering of decentralized composting systems, this session provides a technical roadmap for moving toward zero-waste dining while maintaining high-quality guest experiences and improving the bottom line.
- CB Ramkumar – Vice Chair, GSTC; Founder, HotelBFF
- Janjaree Chianwichai – Food Policy Program Manager, Southeast Asia Region, Humane World for Animals [Presentation]
- Benjamin Lephilibert – CEO, Lightblue; Co-founder of the PLEDGE on Food Waste
- Saba Kauser – Behavior Change Specialist, BehaviorSMART [Presentation]
- Prof. Dr. Pruk Aggarangsi – Assistant Professor, Department of Mechanical Engineering, Faculty of Engineering, Chiang Mai University [Presentation]
