Case Study: Hotel de la Coupole Sapa (Accor)

This case study highlights how Hotel de la Coupole Sapa reduced food waste by 34% through a strong focus on ultra-local sourcing, menu design, and staff training. By prioritizing seasonal ingredients, repurposing food, closely monitoring waste per cover, and empowering staff through continuous learning, the hotel embedded sustainability into daily operations. The initiative illustrates how culinary creativity, local supply chains, and behavioural change can jointly drive measurable reductions in food waste while enhancing quality and sustainability credentials.