Hilton Malaysia is stepping up its sustainability efforts this Ramadan with an expanded “Green Ramadan” initiative, incorporating artificial intelligence (AI) to tackle food waste at its buffet spreads.
The initiative, in partnership with Winnow’s AI-powered food waste tracking system, aims to optimise food production and reduce waste across four participating hotels: Hilton Kuala Lumpur, Hilton Petaling Jaya, DoubleTree by Hilton Damai Laut Resort, and DoubleTree by Hilton Putrajaya Lakeside.
The initiative builds on last year’s success, which saw Hilton Kuala Lumpur and DoubleTree by Hilton Shah Alam i-City achieve a 64 per cent reduction in food waste. This year, the expansion aligns with Hilton’s Travel With Purpose 2030 goals and UNEP’s “Recipe of Change” campaign, which calls for a 50 per cent reduction in food waste.
According to the United Nations Environment Programme (UNEP), food waste contributes to eight to 10 per cent of global greenhouse gas emissions, with Malaysia ranking fourth in the region for food waste, generating 81 kg per person annually. Hilton’s AI-powered approach provides real-time insights into food waste patterns, allowing kitchen teams to make precise adjustments in food preparation, portioning, and menu planning.
“By expanding the Hilton Green Ramadan initiative across Malaysia and leveraging AI-driven food waste reduction, we aim to drive change through minimising waste, lowering our carbon footprint, and paving the way for more sustainable hospitality,” said Jamie Mead, Hilton’s senior director of operations for South East Asia.
“Through these efforts, we hope to inspire both our guests and the industry to embrace more sustainable dining practices, ensuring that our celebrations are not only abundant but also mindful of the planet.”
Each participating Hilton property is implementing unique sustainability measures to complement the AI food waste reduction system:
- Hilton Kuala Lumpur has partnered with Vision Waste Disposal Sdn Bhd to convert biodegradable waste into biogas, contributing to renewable energy generation. The hotel also sources 70 per cent of its ingredients locally, reducing carbon emissions and supporting local communities.
- Hilton Petaling Jaya is offering Iftar and Sahur menus with an emphasis on wholesome vegetarian options and low-waste practices. The hotel has minimised single-use plastics by replacing plastic water bottles with refillable glass alternatives.
- DoubleTree by Hilton Damai Laut Resort composts all food waste on-site, using it as a natural fertiliser for its gardens. The hotel sources 60 to 70 per cent of its ingredients from trusted local suppliers and has eliminated single-use plastic takeaway containers, opting for biodegradable packaging.
- DoubleTree by Hilton Putrajaya Lakeside repurposes kitchen scraps into pickles, chutneys, and seasonings, further reducing waste. The hotel has also committed to sourcing 100 per cent of its ingredients locally and eliminating single-use plastics.
Beyond food waste management, Hilton’s Green Ramadan initiative includes live cooking stations, smaller portion sizes, and carbon emission labelling at buffet stations to encourage more climate-conscious dining choices.
The initiative builds on Hilton’s global sustainability track record, which saw a 61 per cent reduction in food waste within 30 days at key properties in the Middle East in 2023, and a further 21 per cent reduction in 2024 across 32 hotels worldwide.
With AI-driven food waste tracking and sustainability-focused practices, Hilton Malaysia is redefining eco-conscious hospitality, ensuring that Ramadan feasts are both generous and environmentally responsible. 
