A small, bright green plastic trash bin with a fitted lid sitting outdoors on a textured, sunlit stone pavement.

Waste Management

Reduce, Reuse, Recycle

We minimize waste generation and maximize resource recovery through responsible practices

KEY HIGHLIGHTS (FY26)

  • 62% Food Converted
    To Manure
  • 100% Segragation
    At Source
  • 10% Reduction in Waste
    Generated on Buffet
  • 100% E-waste
    Recycled

A graph showing an upward trend of the percentage of food waste conversion to manure for 4 consecutive fiscal years at The Residency Hotels.

WASTE TO MANURE OVER TIME

A pie chart showing the division of waste breakdown by The Residency Hotels, with dry waste at 27% and wet waste at 73%.

WASTE BREAKDOWN

OUR INITIATIVES

  • Skill Development
  • Foodwaste Composing
  • Recycling Partnerships
  • Single Use Plastic Reduction
  • Responsible Disposal

WHAT'S NEXT

  • Implement forecasting tools to reduce buffet waste
  • Implement oil reuse filtration to extend the life of the oil
  • Reduce use of retail packs and switch to commercial food packs

TARGET

  • Achieve 100% waste diversion by FY28
  • Expand composting across all kitchens
  • Continue efforts to eliminate plastic in all areas

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