29/09/2026
Across Shangri-La, we are reimagining how we value food by reducing waste and finding meaningful ways to repurpose surplus resources. 🌿
Food waste remains one of the hospitality industry’s most persistent challenges, accounting for up to 10% of global greenhouse gas emissions. Research shows that diligent measurement and management of food waste can keep millions of tonnes of edible food out of landfill each year.
Around the world, our properties are taking action through food redistribution, circular solutions, and colleague engagement programmes:
At Shangri-La Tanjung Aru, Kota Kinabalu, a circular approach is applied through the resort’s Herbs Garden, where kitchen scraps are processed into compost and returned to the garden. Fresh herbs, edible flowers, and fruits are then grown and supplied back to the kitchen for culinary use. Year-to-date in 2026, we have composted 12,665.59 kg of kitchen scraps through this initiative. This practice helps reduce waste by giving organic materials a useful second purpose rather than disposing of them, creating a practical cycle between the resort’s kitchen operations and food production.
Addressing food waste is a journey we share together. We warmly invite you to join us in honouring every meal, valuing every resource, and building a future where food is used to its fullest potential. ✨
