Green Plates: How Hotels Can Reduce Single-Use Plastics in Food Service

With mindful strategies, hotels can pivot toward greener food service operations that benefit the planet and their bottom line, says Pradeep Semwal, Executive Chef, Four Points by Sheraton New Delhi.

- Pradeep Semwal

As the global hospitality industry continues to grow, its environmental footprint becomes increasingly significant. Among the many sustainability challenges hotels face, the excessive use of single-use plastics in food service is one of the most pressing. From plastic cutlery and straws to condiment packets and cling film, these items contribute substantially to pollution and landfill overflow. However, with mindful strategies, hotels can pivot toward greener food service operations that benefit both, the planet and their bottom line.

Why Reducing Single-use Plastics Matters

Single-use plastics, designed for convenience, often end up in oceans, rivers, and landfills, where they take centuries to decompose. These plastics harm marine life, pollute ecosystems, and contribute to greenhouse gas emissions during production and disposal. For hotels, which serve thousands of meals annually, even small changes can have a major cumulative impact.

Furthermore, an increasing number of travellers are prioritising sustainability. A 2023 report by Booking.com revealed that 76% of travellers want to travel more sustainably. By reducing single-use plastics, hotels not only demonstrate environmental stewardship but also align with consumer expectations.

Practical Steps Hotels Can Take

Transition to Reusables