Case Study: Sofitel Dubai The Obelisk (Accor)

This case study shows how Sofitel Dubai The Obelisk achieved a 30% reduction in food waste through a redesigned breakfast model, staff engagement, and data-driven management. By measuring waste daily, optimizing portion sizes, sourcing locally, composting food waste, and promoting redistribution, the hotel implemented a comprehensive circular approach. The initiative highlights the importance of combining operational changes, staff and guest engagement, and waste tracking systems to drive sustained reductions and cost savings in high-volume hospitality environments.