Meliá Hotels Limit Food Waste With AI

Oct 11, 2024 F&B
Meliá Hotels Limit Food Waste With AI
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In recent months two upscale resorts, Meliá Koh Samui in Thailand and Meliá Ho Tram in Vietnam, have taken huge strides in their food waste reduction with the introduction of AI technology. The new food management system from Lumitics makes sure the resorts are limiting leftovers without any erosion on the high level of gastronomy the Spanish hotel group has become known for.   

Photo credits: Meliá Hotels

Meliá Koh Samui, a beachfront resort on one of Thailand’s most popular islands, implemented the Lumitics Insight system in June 2024, encouraged by its own commitment to sustainability. 

With the help of sensors and computer programs the culinary team has been able to track all food waste created by their F&B operations. From that baseline, adjustments were made and they have now seen a 40% reduction in leftovers. The team is now monitoring its buffet and making adjustments according to data. For example, when the guest base is heavily European, the hotel lightens the Asian dishes in the buffet. Where possible, repurposing food has also been an important part of their efforts.

Along Vietnam’s southern coast at Meliá Ho Tram, the culinary team has recently established a baseline and is now working on an action plan to emulate the success at Meliá Koh Samui. The Insight device has been implemented at their Sasa restaurant; again, the main focus is tracking the leftovers from the breakfast buffet.

Photo credits: Meliá Hotels

Other Meliá hotels and resorts in the region are using a circular food economy to ensure food waste is kept at a minimum. As of early 2024, Meliá Chiang Mai had sent back more than 3,000 kg of food for compost and fertilizer to the sustainable farm they get their produce from. This kind of recycling has been ongoing since the hotel launched its 360° system in 2022.

Properties like Meliá Vinpearl Phu Quoc and INNSiDE by Meliá Kuala Lumpur Cheras are also using food waste for fertilizer. Sol by Meliá Benoa Bali and Gran Meliá Jakarta, both in Indonesia, are managing food waste through the Scholars of Sustenance program. Through this partnership they are providing hundreds of meals per month, using food that may otherwise be wasted. 

“The implementation of this new food waste system is one of a number of tools our properties are using to ensure food waste is kept to a minimum,” said Igancio Martin, managing director for Melia Hotels International in the APAC region.

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