Ashish Saxena

General Manager, Radisson Hotel Delhi MG Road

At Radisson Hotel, Delhi MG Road, we believe food waste should not be accepted as the cost of delivering abundance. Our focus is to create a balance between offering guests a wide variety of choices and operating responsibly. We work towards this through:

• Careful forecasting of guest numbers to avoid overproduction.
• Smart menu planning based on guest preferences and consumption patterns.
• Preparing food in smaller batches and replenishing buffets as needed.
• Monitoring food waste regularly to identify areas for improvement.
• Training our culinary and service teams on waste-conscious practices.
• Utilizing ingredients efficiently across menus while maintaining quality standards.
• Encouraging responsible portion sizes without compromising the guest experience.
• Exploring sustainable disposal and recycling practices wherever possible.
• Continuously reviewing operations to reduce waste while maintaining the abundance and variety guests expect.

For us, true hospitality is not about producing excess food, it is about delivering exceptional experiences in a responsible and sustainable manner.