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RBH is set to launch a partnership with surplus food platform, Too Good To Go, across its entire portfolio of 48 hotels in a bid to tackle food waste.
The move follows a trial of the scheme across a number of RBH properties in 2022, with the group now pledging to donate the revenue generated from the initiative to its nominated charity, Mental Health UK.
It estimated the scheme will save “considerable” amounts of food from going to waste each year, and some 150 tonnes of CO2e emissions.
The initiative falls under RBH’s commitment to increasing efficiencies across its food and beverage offering and is being led by the hospitality management company’s new group director of F&B, Will Macpherson, who re-joined RBH at the start of 2023 after first joining the company six years ago.
His brief is to deliver profitable F&B operations across RBH’s portfolio and develop menu and dining concepts that “deliver exceptional guest experiences, whilst ensuring the business’s ESG goals are positively impacted through all initiatives”.
Macpherson said: “The F&B offering is at the very heart of a hotel and as such I’m excited to lead RBH’s efforts in terms of sustainability and reducing waste in this critical department.
“Ensuring each hotel has the right offering and is able to remain efficient whilst exceeding guest expectations is key, especially as F&B is an area of hospitality that is still re-adjusting post-pandemic. I’m delighted to be back at RBH in such a pivotal role.”
Sophie Trueman, Too Good To Go’s managing director for UK and Ireland added: “By partnering with companies like RBH, Too Good To Go can continue to connect our app’s users with businesses so that food can be enjoyed instead of wasted.
“Users get delicious meals at a great price, businesses reach new customers and recover sunk costs and the planet has less wasted food to deal with – it’s a win-win-win!”
RBH’s managing director Susan Bland cnocluded: “We are delighted to work with Too Good To Go to further our commitment to ESG. The partnership perfectly encapsulates our four-pillared F&B strategy focusing on People, Product, Profit and Planet.”
