Our Work

In line with Hilton’s Travel with Purpose 2030 Goals to reduce food waste as part of the overall goal to reduce landfilled waste intensity in Hilton’s managed operations by 50% by 2030, we’ve implemented a number of initiatives which have helped us to reduce waste and repurpose items that are usually thrown away – for example, utilised coffee grounds are also used as a fertiliser in the Chef’s Garden. Fruit and vegetables trimmings are collected and put in rotating compost bins, which speed up the rotting process and within a matter of months can then be used as compost on the garden beds.