Waste Not Want Not


We measure food waste and guest plate waste daily, which is added to our carbon emissions audit. This is important because organic waste generates methane, which is over 21 times more potent than CO2. Avoiding food waste is therefore a very positive action that can significantly help to keep your stay’s footprint down; mainly because we can also keep gas use and food miles down by only providing delicious dishes that are eaten and not wasted. 

We apply an integrated waste management system where organic waste is processed and recyclable waste is collected in one stream and separated by Wastefree. We also apply waste prevention policies, that in normal trading conditions (pre- and post-COVID) mean minimal packaging and avoiding single-serve plastic items.

To futher educate the Amora Hotel Sydney team on how best to avoid food waste, team members across multiple departments including Food and Beverage, Accounts, Sales and Front Office, recently took part in the Love Food Sydney program. This resulted in a united sense of purpose, cost savings and improved food waste management practices embedded in day-to-day operations. The initiative has and will continue to assist Amora Hotel Jamison Sydney in reaching its goal of reducing its carbon footprint by 20% by 2023.