Cutting Down Food Waste at the Host Restaurant

We love to challenge ourselves and find ways to do better — and food waste is one of the areas where even small improvements make a big difference.

From January to March 2025, we are proud to share that we have reduced total food waste by over 25% at the Host Restaurant! This waste includes both food preparation scraps and leftovers from guests’ plates, giving us a full picture of what has been thrown away.

Thanks to our kitchen stewards, who carefully weigh the waste after each meal — breakfast, lunch, and dinner — we now have three months of consistent and reliable data. We also compare these figures with the number of people served each month, which makes the results even more interesting and meaningful.

Our chefs are actively involved in the process: they control how much is served, welcome everyone to come back for second portions instead of overtaking food, and thoughtfully plan menus to avoid unpopular dishes. They are also working hard to reduce prep waste as much as possible — because every bit counts.

And here is the best part: all organic food waste is turned into compost and used in our gardens!

We are incredibly proud of the entire team for their ongoing efforts and care!