La Pirogue Hotel, part of the CIEL Group’s Hospitality cluster, has set a remarkable benchmark in sustainability by achieving a “zero food waste to landfill” target in 2023. This milestone underscores La Pirogue’s commitment to environmental responsibility. 

Reaching this ambitious goal was no small feat. It required consistent efforts to embed sustainable practices into daily operations and to foster changes in employee behaviour. 

One of the standout initiatives was the introduction of smaller plates at buffet stations, paired with a wider variety of food options. This simple yet effective adjustment not only curbed overconsumption and food waste but also enhanced the overall dining experience for guests. Live cooking stations further complemented this approach by preparing meals on demand. 

Surplus food is now donated to local farmers as livestock feed, supporting a circular economy. This initiative not only reduces waste but also strengthens ties with the local community. 

The hotel’s waste management system has also been upgraded with dedicated waste-sorting bins, enabling efficient separation of food waste from other types of waste. Continuous tracking and investment in innovative waste management technologies have helped La Pirogue drive ongoing improvement in its sustainability efforts. 

The results speak for themselves. “With this initiative, we have achieved a 30% reduction in overall food waste, reducing the average food waste per cover from 340g to 207g,” highlights Clency Romeo, General Manager at La Pirogue. 

To learn more about La Pirogue’s “zero food waste to landfill” journey, watch the video below.