At Corendon Hotels & Resorts, we believe that food waste should not be ignored. That’s why we take concrete steps in various ways to reduce our impact and use food more wisely.

A key example is that leftover vegetables are not thrown away, but transformed into fresh soups. These soups are served in our staff canteens and during special occasions like vegetarian Wednesday, but the reuse of surplus vegetables happens throughout the year. In this way, we give food a second life and encourage more conscious choices within our organization.

We also work with Orbisk, an innovative partner that provides insights into food waste. By scanning plates before food ends up in the bin, we can see exactly what types of food and how much is being wasted. This information helps us make smarter decisions when purchasing and preparing meals.

By being mindful of food, we not only improve efficiency and reduce costs, but also lower our ecological footprint. At Corendon, we believe that every meal counts, and that small steps together can make a big impact.

Together, we make sure that food is valued and that waste is kept to a minimum.