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For more than 100 years, Hilton (NYSE: HLT) has remained steadfast in protecting local communities and the planet so that travel destinations can continue to stay vibrant and resilient for generations to come. Travel with Purpose is Hilton’s Environmental, Social and Governance (ESG) strategy to drive responsible tourism globally, with a goal to double the investment in social impact and halve the environmental footprint by 2030. Recognizing that the global food system is a key success factor, Hilton’s hotels and resorts in South East Asia have rallied to make a positive difference through a myriad of F&B initiatives.
According to the United Nations Environment Programme (UNEP) Food Waste Index Report 2021, more than one billion tons of food is wasted around the world each year, contributing up to ten per cent of all greenhouse gas emissions. Part of the focus for Hilton’s Travel with Purpose 2030 Goals, which were launched three years ago in May 2018, addresses food-related objectives which include a 50 per cent reduction of food waste sent to landfills, responsible sourcing of ingredients, green supply chain and continued support of food bank relationships.
“At Hilton, our commitment to sustainable tourism and passion for exceptional hospitality drive us to create experiences that leave a lasting, positive impact on local communities as well as the environment. Across our estate in South East Asia, team members embrace responsible practices and initiatives to make each destination a better place to live, work and travel. From volunteering with local partners to tangible waste reduction efforts, Hilton extends eco-conscious hospitality beyond our walls so that guests can enjoy meaningful travel memories for generations to come,” said Paul Hutton, vice president, Operations, South East Asia, Hilton.
In celebration of World Food Day 2021, Hilton’s hotels and resorts amplified their ongoing commitment with a range of activities to raise awareness of sustainable dining and advocate a sustainable food system through waste management, responsible local sourcing, a balanced diet and food contributions to local communities in need.
Hilton’s Contingent of Food Heroes Serving the Local Community
Spreading positivity and fulfilling the needs of those around them, more than 400 Hilton team members across South East Asia lent helping hands at soup kitchens and food distribution drives in aid of respective local communities from 1 to 16 October 2021.
Twenty team members from Conrad Centennial Singapore volunteered at a local soup kitchen, Willing Hearts, which prepares, cooks and distributes about 10,000 daily meals. In Sri Lanka, Hilton Colombo distributed 150 lunch packets to the under-privileged while Hilton hotels in Malaysia, Hilton Kuala Lumpur, Hilton Kuching and Hilton Garden Inn Puchong, collaborated with charitable organizations to donate a total of 400 packed meals for members of the community.
In partnership with Scholars of Sustenance in Indonesia and Thailand, Hilton’s team members went the extra mile to provide nutritious meals for the needy in their respective cities. On Indonesia’s Island of the Gods, Conrad Bali, supported Bali Strong, a non-profit initiative to combat effects of COVID-19 by providing nutrition to those in need, contributed a total of 61 kgs of meals. Over in Thailand, DoubleTree by Hilton Phuket Banthai Resort donated over 400 kg of meals for the local community.
In the Philippines, throughout October 2021, Hilton Manila and Conrad Manila are collaborating with the Pasay City Welfare department to donate 360 packets/ kgs of food to various communities, such as the Senior Citizens Offices, Children’s Social Development Centers and San Lorenzo Home for the Aged
Leading by Example in the Upcycling of Food Waste
According to the Food and Agriculture Organization (FAO) of the United Nations, one-third of foods produced for human consumption is wasted globally due to waste from the food supply chain, leftover meals, expired and stale foods, blemished food and vegetables amongst others. Taking a firm stand against food waste, Hilton provides useful tips for smart and sustainable dining, such as ways to reduce wastage, donate leftover foods, repurpose ingredients and make mindful eating or purchase decisions.
To appeal to the growing popularity of home chefs, Hilton Petaling Jaya shared a delicious recipe of homemade croissant and bread with strawberry coulis using the leftovers. Hilton Sukhumvit Bangkok and DoubleTree by Hilton Sukhumvit Bangkok created papaya jam as well as sweet and sour mocktails upcycled from daily organic waste.
Beyond the kitchen, food waste can be repurposed into useful domestic products. At Hilton Garden Inn Singapore Serangoon, fermented leftover apple peels to make cleaning solution that can be used as surface cleaner, stain remover, laundry detergent and more.
Guest Experiences that Create Meaningful Travel Memories
With the rising demand for sustainable experiences, travel decisions are often influenced by factors such as the ability to reduce personal environmental footprint, availability of eco-conscious dining choices and support towards local farmers and fisheries. To address this emerging trend, Hilton hotels and resorts serve an array of locally-sourced and plant-based menus.
At Conrad Koh Samui’s inspirational Iris Farm, the team members bring the farm-to-table concept to life. Guests are treated to creative dining experiences harvested from a fresh supply of organic herbs and vegetables, knowing that every bite is a contribution towards local sourcing, sustainable waste management and composting. The luxury resort also imparts responsible farming techniques and creates meaningful guest engagement activities for young and seasoned travelers.
Guests can literally eat their way to positive social impact at Hilton Colombo Residences in Sri Lanka. Through the hotel’s pledge, a minimum spend of approximately US$10 will result in the hotel’s contribution of one meal for the needy. Based on a spend of approximately US$50 for a family sharing meal, guests can make a personal contribution of five meals to the local community. To date, the hotel has donated 200 meals as a result of this initiative.
Good habits are cultivated from early childhood. In a commendable effort to educate young children about food waste, DoubleTree by Hilton Jakarta – Diponegoro encourage junior guests to finish their breakfasts in exchange for a cute DoubleTree Teddy Bear.
For an authentic taste of the best local ingredients across South East Asia, Hilton’s culinary teams present a collection of gourmet delights, such as Rambungan Soft Shell Crab at Hilton Kuching; Branzino al Cartoccio (Sea Bass in Parcel) at Doubletree by Hilton Johor Bahru; Ocean to Sky Seafood Platter at Hilton Garden Inn Kuala Lumpur; Beef/Chicken Barley Broth Soup at DoubleTree by Hilton Surabaya and a special local breakfast corner at Hilton Bandung.
To promote a healthier diet, guests have a wide range of plant-based menus, such as Tindle Chicken at Hilton Kuala Lumpur and Super Green Local Pizza at Doubletree by Hilton Melaka.
Hilton’s eco-conscious initiatives and guest experiences across South East Asia mirror the global effort to promote responsible tourism. Hilton was named the 2020 Global Industry Leader on the Dow Jones Sustainability Indices, the most prestigious ranking for corporate responsibility and sustainability performance, for the second consecutive year. With Hilton’s Travel with Purpose strategy, the company remains fully committed to reduce its environmental footprint by half and double social impact investment by 2030. Hilton continues to invest in social programs that provide economic opportunities for all, volunteer and support vulnerable groups within our communities while ensuring every guest that stays with Hilton is traveling with purpose.
To learn more about Hilton, please visit newsroom.hilton.com
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
