Responsible Food Model

TRANSFORMING OUR CULINARY ETHOS

Sustainable choices. Sensational cuisine.

Serving over 200 million meals a year, we have a unique opportunity to contribute to a more sustainable food model while leveraging food as a powerful driver of guest experience. We are collaborating with stakeholders across the entire value chain to reimagine how we source and prepare food, how we train our teams, and how we engage our guests around the environmental impact of what we eat.

With a comprehensive strategy and ambitious commitments – including the development of low-carbon recipes and increasing the offer of vegetarian options in menus – we work hand in hand across our organization and network to reinvent food habits and transform hospitality’s food culture.

restaurants & bars

+ 0

plant-forward dishes (offered in our hotels) by 2030

% 0

less food waste by 2030

% 0

responsible coffee, tea, and chocolate by 2030

% 0

Sourcing Responsibly & Locally

Farm to fork. We are committed to sourcing local, seasonal food. Our hotels focus on seasonal fruits and vegetables, aiming to offer at least 20 local products by 2030. Additionally, over 1,000 of our hotels cultivate urban vegetable gardens.

Our Sourcing Commitments

Committed to animal welfare, we invest in innovative practices and uphold animal welfare standards, such as sourcing broiler chickens responsibly and using eggs from cage-free hens. We have the objective of removing threatened seafood from our menus, promoting responsible fishing and aquaculture, and prioritizing selective and less destructive fishing practices.

By 2030, we aim for every cup of coffee or tea and every piece of chocolate we serve to be responsibly certified, in order to support sustainable farming practices.

ACCOR HOTELS IN FRANCE

Improving Animal Welfare in Pork Meat Sourcing

We believe that an open innovation mindset is vital to accelerating progress. For example, our collaboration with eco-tech startup Luniwave shows how smart in-room technologies can reduce water and energy use without compromising guest comfort.
program rewards guests for making sustainable choices during their stay.

LEARN MORE

MÖVENPICK RESORT ASWAN, EGYPT

Fostering Flora & Fauna

At Mövenpick Resort Aswan, on its own island in the middle of the Nile, a 30,000sqm organic farm grows a wide variety of produce for the hotel, including over 3,000 fruit trees.
The farm provides over 20 tons of fresh produce annually for guests to savor, and the flower nursery cultivates more than 5,000 blooms to decorate the lobby. A composting project covers the farm’s needs as well as supplying small local farmers.

FAIRMONT AND SWISSÔTEL, SINGAPORE

Embracing Aquaponics

Fairmont Singapore and Swissôtel The Stamford joined forces to launch the hospitality industry’s first urban aquaponics farm, an innovative step towards a sustainable future.
Aquaponics is a pesticide-free farming method combining fish cultivation with soil-free growing, and their 450sqm farm provides around 1,300kg of fresh vegetables and 200kg of fish to the hotels’ restaurants each year.

Every bite counts. Thirty percent of the world’s food production is wasted. We are addressing this environmental, economic, and social imperative by strengthening efficiency across our food operations, through our commitment to reduce food waste by 60% by 2030. Building on “reduce, reuse, recycle” principles, we achieved a 10% reduction from 2023 to 2024 alone.

Sustainability Criteria Innovation to Fight Food Waste

Over 2,800 of our hotels track food waste, with 380 pioneering properties using innovative AI solutions to identify waste patterns in real time. Data drives our approach as we rethink recipes and buffet formats while educating teams and guests.

We partner with local charities and food banks to ensure surplus food finds purpose, following strict safety protocols. Organic waste is recycled by composting or anaerobic digestion, collaborating with partners like Alchimistes and Moulinot in France.

PULLMAN JIAXING PINGHU, CHINA

Measuring Food Waste

Setting a new standard for eco-design, Mercure Katowice Centrum’s 260 sqm vertical garden – a living wall of nearly 7,000 plants – greets guests while creating a microclimate that cools the building, produces oxygen, and filters air pollutants.
“Green & Clean” design includes solar power, in-building energy distribution, recycled materials, state-of-the-art rainwater collection, and EV charging stations.

LEARN MORE

NOVOTEL ABU DHABI GATE, UAE

AI-Powered Monitoring

In 2023, Novotel Abu Dhabi Gate transitioned from manual food-waste monitoring to AI-based measurement tool, Orbisk.
Enhanced accuracy boosted waste-reduction measures – portion control, removing unpopular items from menus and buffets, displaying daily food waste counts to raise guest awareness, and training for new Heartists – that have reduced food waste by 44% so far.

FAIRMONT MONTREAL, THE QUEEN ELIZABETH, CANADA

Kitchen Creativity

At The Queen Elizabeth Hotel, food waste reduction is an art. Chefs across its seven venues synchronize menu items, using the same produce – prepared differently – across restaurants. A Solucycle food processor transforms food waste into biogas, and collaborations with local organizations send leftover food to locals in need. Thanks to these initiatives, the hotel’s food waste baseline is 122.5g per cover ౼ compared to a 300g average across our hotels.

Inspiring change. We are transforming how guests experience food by placing our kitchen teams at the heart of sustainable dining. Their expertise, passion, and creativity drive attitude and habit change as they craft menus, build relationships with trusted suppliers, and influence guest choices.

Good Food Feels Great

Our “Good Food Feels Great” initiative positions a sustainable offer not as the most responsible choice, but as the most appetizing. The program fosters the creation of local culinary brigades and provide trainings, tools, and a platform for sharing best practices.

Food evokes deep emotions, reflects identity, values, and culture. Our approach – centering on authenticity, enjoyment, and well-being – aligns with clients’ increasing demand for authentic, meaningful dining experiences and healthier, more mindfully sourced food.

SOFITEL SANYA LEEMAN RESORT, CHINA

Locally Inspired Cuisine

Four Accor hotels on Hainan created 88 Bites: chef-crafted dishes celebrating the island’s rich culinary heritage while showcasing eco-conscious dining and raising guests’ environmental awareness.

LEARN MORE

FAIRMONT JASPER PARK LODGE, CANADA

Cultivating Community

In operation since 1929, the greenhouse at Fairmont Jasper Park Lodge grows microgreens and root vegetables served in the resort’s restaurants.
A staff garden, where staff residents can grow fruits, vegetables, and flowers on their personal plots, encourages employees to help create a localized food system while nurturing a passion for gardening and creating a sense of community.

MERCURE PORTO CENTRO ALIADOS, PORTUGAL

Tasting the Destination

At Mercure Porto Centro Aliados, guests are immersed in local culture through Mercure’s “Discover Local” program. Food anchors this immersive experience, with menus showcasing Portuguese specialties using responsible principles: locally sourced, seasonal, healthy products, including herbs from the hotel’s garden – delivering Porto’s authentic taste and warmth.

Explore the policy documents outlining our commitments and impact for responsible hospitality.

Download (1.64 MB – pdf)

Explore Further

Destination Stewardship

Discover how we protect our local communities, ecosystems, and cultural heritage.

SUSTAINABLE STAYS

Discover how we embed sustainability throughout the stay, from hotel design to daily operations.

FOOD & DRINK

Discover how we create stand-out food and drink experiences to delight guests and boost performance.