Globally, one third of the food we produce is never eaten. That’s 1.3 billion tons of food thrown out each year. Turns out that embracing the Zero Food Waste style isn’t that complicated. We studied the eating habits of our guests, improved the cold chain to redistribute food to our neighbouring school children and made the leftovers into compost or animal feed. To mark our commitment to reducing our “food print” and to receive a certification, we've taken a pledge: The PLEDGE™ on Food Waste. We hope this encourages and inspires other hoteliers and restaurateurs!