Green Ramadan; How we reduced food waste
​Food waste is one of the most pressing issues, with one-third of the world’s food going to waste, contributing 8-10% of global greenhouse gas emissions. At Transcorp Hilton, Abuja sustainability isn’t just a trend—it’s a core part of who we are. Over the years, we’ve committed to reducing waste at every stage of our process, from the kitchen to the table, and we’re excited to share how we’re making sustainability a priority. This isn’t a quick fix; it’s a journey, and while we’ve made significant progress, we’re still on the path, continually looking for ways to improve and expand our efforts
For us, sustainability starts before the ingredients reach the kitchen. Hilton prioritizes local food sourcing within a 50-mile radius to reduce food miles and support local farmers. We adopt practices that ensure every ingredient is used thoughtfully, from root to tip. It’s not just about serving fresh food—it’s about reducing the environmental impact at every stage of the supply chain. Also, we are composting food scraps that accumulate in our kitchen. From vegetable peels to coffee grounds and more, these discarded items are now collected and composted, turning what would have been landfill waste into nutrient-rich soil. It’s a simple but effective way to reduce waste and contribute to the environment. Our culinary team is constantly innovating, thinking of new ways to reduce waste without sacrificing flavor or quality.
While our efforts in the kitchen are a huge part of reducing waste, we also know that consumers play a critical role in managing food waste that’s why we’ve introduced a number of initiatives designed to make it easier for you to join us on this journey. One of our mission`s focus is on driving awareness and consideration among stakeholders—both team members and guests about food waste and sustainability.
For diners we are raising awareness and by educating and providing useful signage in our Bukka buffet Restaurant around reducing food waste. For Team Members we are constantly empowering ourselves with operational guidelines on food management. This has led to enlightenment about food portion. It's those small, conscious choices that when combined, create a ripple effect that extends far beyond our walls.
One of the ways we manage food waste is by donating surplus food to those in need. After breakfast and lunch at our buffet, our executive chef helps us gather the surplus food into packs, which we then distribute. Recently, we had the privilege of working with the City of Refuge Orphanage in Durumi, where the coordinator came to collect the food directly from the hotel to share with the children there. It's a small but meaningful way we can help support our community.
Hilton has also partnered with “Winnow”, a company that uses artificial intelligence tools to help chefs reduce food waste through a green Ramadan Campaign which focuses on reducing food waste especially during festive holidays. Winnow’s Vision PW system automatically captures waste weight and images, helping to track food waste sources like pre-consumed waste (spoilage, prep waste, and overproduction) and post-consumer waste (plate waste from diners and team members alike).
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The Road Ahead
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While we’re proud of the steps we’ve taken, we’re constantly evaluating our practices, listening to feedback, and looking for new innovative solutions to further reduce our impact on the environment because, ultimately, sustainability isn’t just about what happens in our hospitality outlet, it’s about the collective impact we can have when we work together and you, our consumers, are a big part of that. Every time you choose to dine with us, you’re supporting a cause that is striving to do better for the planet and contributing to a more sustainable world.