Waste Not, Want Not at Crowne Plaza Budapest

Waste reduction is an area where Crowne Plaza Budapest has made great progress across several departments.

 Kitchen staff regularly collect food waste, which is then used for animal feed. Used cooking oil is sent to be filtered, and then mainly used in the biodiesel industry. The hotel’s Kitchen and F&B departments have implemented a portion control system for all menus to avoid unnecessary restaurant leftovers. While the Sales and Banqueting departments make sure to offer meetings and events packages that include portion-controlled set menus, and offer the opportunity for delegates to take away their leftovers after the events.

The Purchasing department is always adding new supply partners whose sustainability efforts align with the hotel’s. Suppliers who deliver their products in the least amount of packaging or take back and reuse their packaging materials are preferred. The Purchasing department is also responsible for managing the hotel’s non-recyclable waste stream, compressing material to reduce the number of weekly disposal pickups.