As the world moves closer towards being eco-conscious, implementations of sustainable F&B are on the rise within the hotel industry. Sustainability no longer remains a trend as it is now a preference among most consumers and travellers, making it a mainstream necessity. Echoing this sentiment, Marriott Bonvoy Hotels and Resorts is embarking on a journey to sustainability and have implemented a few ways to facilitate this – starting with food and beverage offerings at selected hotels.
There are many ways in which a hotel can move towards sustainability, and it is not just in production or minimising food wastage, but also through avoiding non-environmentally friendly packaging. At Marriott Bonvoy Hotels and Resorts in particular, restaurant Chefs and team members have integrated sustainable elements into their menus and packaging – all while still offering both healthy and scrumptious culinary experiences.
According to Rivero Delgado, Area Vice President, Malaysia, Singapore, and Maldives, Marriott International. “We are in tune with our customers’ needs and conscientious of how F&B directly impacts the environment and economy. Across our portfolio and areas, we are working towards ensuring that by 2025, we will locally source 50% of all produce, in aggregate. These are some of the steps we are taking to ensure a better future for the next generation.”
Here’s how Marriott Bonvoy hotels and resorts are practising sustainability:
The St. Regis Kuala Lumpur
Executive Chef Keith Hooker’s plant-based vegan menu is specially curated using 90 percent farm-fresh Malaysian produce for a wholesome, hearty, and healthy meal that’s appropriate for the entire household. The culinary team at The Brasserie, St. Regis Kuala Lumpur is focused on supporting local farms and the economy by not incorporating plant-based meats, omni pork or any other mock meat in their menu, as this significantly contributes to carbon footprint, air miles, and energy usage. Instead, high-quality Malaysian ingredients are used to bring freshness and wholesome flavours to the table.
At The Brasserie, eco-conscious customers can rest easy knowing that the idea of ‘fat means flavour’ is replaced with only locally produced sustainable ingredients. Not only are the accompaniments and garnishing locally-sourced, but even seasonings such as soy and its derivatives are plant-based.
The Westin Kuala Lumpur
The Westin Kuala Lumpur’s ‘Tiffin To Go’ features a novelty infusion of savoury and sweet delights from its Hi-Tea Set menu. The tiers consist of savoury, hearty meals, and dessert to tantalise everyone’s taste buds. Tiffin To Go is complemented with an infused water bottle as refreshment. This tiffin concept is aimed at encouraging sustainability as the container may be reused, and comes in handy to transport food, while reducing the unnecessary waste associated with takeout meals.
Priced affordably at RM128nett for two people, Tiffin To Go is available every day from 10.30am to 10.00pm for walk-in(s) and pre-order at its all-day dining restaurant. At the moment, the Raya ‘Tiffin To Go Kampung’ with its festive menu and latest Tiffin design is available until the end of May 2022.
Element Kuala Lumpur
Located at the 40th floor of Element Kuala Lumpur and boasting breath-taking views of the Kuala Lumpur city skyline, TRACE Restaurant and Bar is excited to introduce diners to a new sustainable menu starting from June 2022. With a mission to reduce carbon footprint and staying true to its wellness brand ethos, TRACE Restaurant and Bar brings a carefully considered and balanced wellness menu to food enthusiasts. The sustainable menu features an appetiser, two main courses, one soup, and one dessert for diners to explore.
With two variations on the main course, protein-centric guests can opt for the Charcoal Herb Crusted Free Range Chicken with Green Peas Puree, Caramelised Carrot Sticks, and Buttered Peas (the free range chicken is sous-vide and pan seared; then served with a flavourful Sarawak Black Pepper sauce) or the Vegetarian Mee Mamak, an all-vegetarian variation of local Mee Goreng Mamak.
The sustainable menu will be available for dine-in and takeaway from 12:00pm onwards, starting 1 June 2022.
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