More taste, less waste with AccorHotels’ Recipe for Clean Plates Contest

Friday, 2 March, 2018

Singapore’s largest hotelier pledges to reduce food waste by 30%.

As part of Singapore’s Year of Climate Action, AccorHotels invites you to join the fight against food waste with its inaugural Recipe for Clean Plates contest. Share recipes which use at least one leftover ingredient from your pantry and stand a chance to win a 3-day, 2-night staycation at one of AccorHotels’ Singapore hotels. The contest runs from 1st to 12th March 2018.  


AccorHotels serves 150 million meals a year globally because they are also restaurateurs. Today’s food model is not sustainable, with more than 30% of world food production lost or wasted annually. Less than a quarter of this wasted food could eliminate worldwide hunger, which affects 792 million people(1). To show its commitment, AccorHotels has pledged to reduce food waste by 30% to 2020.


Food and beverage is the largest contributor to the world’s biodiversity footprint accounting for 88% of our impact on flora and fauna, mostly during farming and represents 40% of global water consumption, mostly due to crop irrigation and livestock farming.


A survey by the National Environment Agency found that more than 791,000 tonnes of food was wasted by Singaporean homes in 2017, weighing more than 3,500 MRT trains and representing 2.5 kilos of waste per family per week. This is said to represent a financial waste of more than $200 million dollars and has increased by 40% in the last ten years so it’s time to take real action.


The next five years


AccorHotels has made a commitment to do its bit at a hotel level across its 15 properties and more than 40 restaurants and bars in Singapore by using a range of measures including but not limited to:

  • using cutting-edge technology to measure and control waste;
  • regularly checking use-by dates;
  • ensuring the reliability of food quantity estimates;
  • serving more appropriately sized portions;
  • upcycling certain ingredients such as using orange peels to make marmalade; and
  • raising our employees’ and guests’ awareness of the need to fight food waste


The contest invites Singaporeans to share their secret recipes using at least one leftover ingredient, with bonus points for using three or more. Winning entries will judged by a panel of AccorHotels’ esteemed chefs including Executive Chef Louis Tay of Swissotel Merchant Court, Head Chef Lester Wang of Grand Mercure Singapore Roxy and Executive Chef Janne Ollikainen of Novotel Singapore on Stevens Road.


For more information and terms and conditions go to