Fight Against Food Waste with AccorHotels Recipe for Clean Plates Contest

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AccorHotels Recipe for Clean Plates 2018

AccorHotels Recipe for Clean Plates 2018

AccorHotels invites you to share recipes which use at least one leftover ingredient and stand a chance to win a 3-day, 2-night staycation at one of AccorHotels’ Singapore hotels. The inaugural Recipe for Clean Plates contest runs from 1 to 12 March 2018.  Use at least one leftover ingredient, with bonus points for using three or more. Winning entries will be judged by a panel of AccorHotels chefs including Executive Chef Louis Tay of Swissotel Merchant Court, Head Chef Lester Wang of Grand Mercure Singapore Roxy and Executive Chef Janne Ollikainen of Novotel Singapore on Stevens Road.

Egg Station at Novotel Singapore on Stevens

Egg Station at Novotel Singapore on Stevens Road

AccorHotels serves 150 million meals a year around the world. Over 30% of world food production is lost or wasted annually. Less than a quarter of this wasted food could eliminate worldwide hunger which affects 792 million people according to the Food and Agriculture Organisation. Food and beverage is the largest contributor to the world’s biodiversity footprint accounting for 88% of our impact on flora and fauna, mostly during farming and represents 40% of global water consumption, mostly due to crop irrigation and livestock farming.

Food preparation 1G7A3135

Chop Chop Chop

In Singapore, over 791,000 tonnes of food was wasted in 2017, according to the National Environment Agency. This wastage weighs more than 3,500 MRT trains representing 2.5 kilos of waste per family per week.


AccorHotels has pledged to reduce food waste by 30% till 2020. AccorHotels has made a commitment to do its bit at a hotel level across its 15 properties and more than 40 restaurants and bars in Singapore by using a range of measures including but not limited to: 

  • using cutting-edge technology to measure and control waste;
  • regularly checking use-by dates;
  • ensuring the reliability of food quantity estimates;
  • serving more appropriately sized portions;
  • upcycling certain ingredients such as using orange peels to make marmalade; and
  • raising our employees’ and guests’ awareness of the need to fight food waste


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