The five-star hotel, Hyatt Regency Amsterdam, which opened its doors in 2017 as the greenest hotel in Amsterdam, continues to evolve in terms of sustainability. The arrival of head chef Mario Loina and the collaboration with Rebottled and the app Too Good To Go enrich the hotel’s green heart and current sustainability initiatives. This is because the additives ensure that glass bottles are reused, food waste is minimized and hotel guests and locals can also contribute.
Rebottled and To good to go
Mama Makan, the hotel’s restaurant, is the first restaurant in Amsterdam to recycle its own glass wine bottles into glassware. Because of its partnership with Rebottled, guests of Mama Makan drink from recycled glasses while dining and the hotel contributes to a circular economy. But food waste is also an important topic for the hotel in terms of sustainability.
In line with Hyatt’s global commitment to reduce food waste by 40%, the five-star hotel is tackling this in part by partnering with Too Good To Go, the app against food waste. Every morning, you can pick up a breakfast box from the hotel for €3.99, filled with food left over from the buffet at Mama Makan. Not only does this initiative contribute to a world without food waste, but the hotel also connects with local residents. Since December 2019, the hotel has been collaborating with this app. Since then, 144 breakfast boxes have already been sold and 287.5 kilograms of CO2 emissions have been saved. Currently, Too Good To Go is the largest platform against food waste worldwide.
New acquisition leads to ‘greener’ meetings & stays
In December, Mario Loina, former executive chef of W Amsterdam, started as head chef of the hotel. His focus is on the F&B offerings of the meeting and event spaces, in line with the Five Senses of Botany & Sustainability MICE concept. This concept promises to bring botany and sustainability to life at any event. For this reason, the theme of sustainability receives a lot of attention from the hotel’s F&B branch. MICE clients, for example, can now opt for one of Mario’s recent initiatives, the Zero Waste Lunch, which means that no exaggerated buffets are served, but rather a customized lunch. With a simple online survey, people choose in advance which meat, vegetarian or vegan sandwich they want. Mario and the chefs prepare the lunch fresh on the day of the event or meeting, so that only what is needed is used as well. In addition, all events are plastic-free, the hotel collects leftover water from the event space in watering cans for the plants, and kitchen waste is collected and turned into biofuel in collaboration with Renewi. Finally, all plastic bottles in the hotel rooms have been replaced with glass bottles. This “small” change has resulted in the hotel no longer throwing away 500 plastic bottles every week.
“We do not continue to lean on the statistics we started with, but rather want to continuously develop. Are we also always looking for creative and most importantly fun ways to collaborate with local suppliers to bring our sustainability mission to life. The new collaborations make our green DNA tangible to consumers and guests and through us they can also contribute”, explains Georgia Gray, Cluster Marketing Communications Manager at Hyatt.
Construction and durability as the basis
In 2018, the hotel was awarded the “Interior Landscaping of the Year 2018” award for bringing its sustainability to life in a luxurious way. In 2019, the hotel landed in the top 3 “Most beautiful facade of Amsterdam”. Not only on the inside, but also on the outside, the hotel contributes to a more sustainable world. In fact, the hotel was built to save 40% more energy and reduce 35% CO2 compared to other hotels.
For more information on Hyatt Regency Amsterdam, please visit: https://www.hyatt.com/en-US/hotel/netherlands/hyatt-regency-amsterdam/amsra
