Recent reporting on food waste reduction and diversion at hotels

Nathalie Basha for Spectrum News 1 recently reported on the use of an on-site in-vessel composting system from Dyrt at Santa Monica’s Fairmont Miramar Hotel. The hotel’s restaurant generates 40-50 pounds of food waste each day. The hotel acquired the composting system in response to California’s SB 1383, which went effect in January 2024. The legislation mandates a 75% reduction of organic waste to landfills by 2025.

Read the full story and watch the associated video at Learn more about Dyrt at

Esther Hertzfeld reported for Hotel Management on 2/15/24 that two Marriott hotels in Costa Rica had reduced food waste by 25% through the implementation of Leanpath’s food waste tracking system. “This significant pace of food waste reduction results puts the hotels in line to easily meet Marriott International’s Serve 360 corporate-wide sustainability goal of cutting food waste in half by 2025…Leanpath’s food waste tracking devices allow high-production food and beverage operations to understand what food is being wasted and why. Leanpath’s analytics platform identifies high-impact opportunities for food waste reduction and sets automated goals to break a large food waste problem into manageable wins. Most kitchens cut their food waste in half with Leanpath within a year, leading to significant financial and environmental savings, according to the company.”

Read the full story at Learn more about Leanpath at

Also, be sure to check out the new “Hospitality” section of this website for additional resources relevant to this sector!