To come with a solution to reduce food waste, LUX* Belle Mare has launched two concepts to encourage employees and guests to consume in a more correct way. “I have been touched by famine in various countries of the world and especially in Yemen. I have asked myself how we could do something at our level”, Ashish Modak, Manager of the resort. All the teams have been asked to consider the problem and they came forward with two concepts. The first one is the “No Bin Days”. “It’s about offering different portions at the staff canteen so that there is nothing remaining in the plate after the meals. This action started on a weekly basis and is now carried on three days per week. During these days there are no bins in the kitchen”, explain the initiators of the concept, Belinta Museliah, Yannick Pavillon and Daren Narainen. Other measures have also been set up for a correct and eco-friendly elimination of waste, with the composting and waste transformation of food waste into biofertilisers.

It is more difficult on the side of the guests to implement as we know that they look forward to sumptuous and varied food for the breakfast, lunch and dinner, while trying the different menus on offer. As such, the hotel now proposes two options on the menus: “Hungry” and “Hungriest”. The size of the portions are prepared according to the size the guest wants to eat, and the latter will pay accordingly to the size they choose. “Order more varieties, pay according to the size of the dish ordered and not feel guilty about wasting food sound good to today’s travellers and guests from LUX* Belle Mare loved this idea", says Ashish Modak. “The savings realised on our budget are sent to a fund that distribute food in countries where there is famine”.