LightBlue: “First in Indonesia” - Four Hyatt Hotels Achieving The PLEDGETM on FoodWaste International Certification
Bali, 29 February 2024 – In a resounding endorsement of their commitment to sustainability, four distinguished Hyatt hotels - Andaz Bali, Hyatt Regency Bali, Alila Seminyak Bali, and Grand Hyatt Bali - have seen their main restaurants formally recognized by The PLEDGETM on Food Waste for their outstanding accomplishments in food waste prevention, positioning them as the first in the Indo-region.
“We're thrilled to announce Gold-level certification achieved by our four distinguished hotels through The PLEDGETM on Food Waste,” said Marco Groten, VP Indonesia at Hyatt Hotels Corporation. “As we strive towards our 2030 sustainable goals, it showcases our resolute commitment to leading the charge in proactive and effective food waste prevention.”
Through a meticulous third-party audit, they demonstrated unwavering dedication to align with the rigorous 95 criteria, a journey that saw four Hyatt properties achieve glowing results.
The Village Square by Andaz Bali leading with an impressive 96% compliance. Omang Omang by Hyatt Regency Bali, The Seasalt by Alila Seminyak Bali, and Garden Café by Grand Hyatt Bali have secured an admirable 94%, equivalent to Gold level certification by The PLEDGETM on Food Waste.
This collective effort significantly reduced the environmental impact: saving 98,621 kilograms of food, equivalent to 197,242 meals and 246,553 kilograms of CO2 emissions not emitted, helping the hotels further align with Hyatt World of Care’s ambitious sustainable goals.
Financially, the project saved a commendable $340,815 through a holistic food waste prevention approach, displaying the economic viability of sustainable initiatives.
“We are honored to see Hyatt paving the way in Indonesia on the critical issue of food waste,” said Benjamin Lephilibert, Co-founder of The PLEDGETM on Food Waste. “11 years of expertise in food waste prevention is encapsulated in this project, combining practical capacity building, technology, data analysis, personalized consulting, and third-party certification. Let’s hope this success will inspire many more industry leaders to "PLEDGERS" too."
This unprecedented commitment and success serve as a hopeful sign for the region and the growing tourism sector to follow suit as food waste prevention becomes both desirable and offers a competitive advantage.
“Our journey towards a greener future is a priority,” concludes Marco Groten. “And we're proud to lead by example."
About The PLEDGETM on Food Waste
The PLEDGETM on Food Waste is a Singapore-based third-party certification and benchmarking system that allows restaurants, hotels, and cafeterias to reduce food waste, reduce costs, gain recognition, and nurture the local ecosystem of solution providers.
The PLEDGETM on Food Waste:
Fayyaz M
Manager, Marketing Strategy
e. fayyaz@lightblueconsulting.com
m. (66) 93 824 5145