Case Study: Fairmont Royal Palm Marrakech (Accor)

This case study illustrates how Fairmont Royal Palm Marrakech integrated food waste reduction into its broader sustainability strategy by focusing on measurement, operational adjustments, and staff training. Actions such as demand-based food preparation, portion control, buffet redesign, and food recovery systems reduced waste per cover significantly and lowered food costs by over 10%. Combined with local sourcing, composting, and community engagement, the initiative demonstrates how operational efficiency and sustainability can align in luxury hospitality settings without compromising service quality.