Fighting Food Waste with FIT


At Constance Hotels, Resorts & Golf, we are actively leading the global fight against food waste. Our groundbreaking initiative involves implementing the FIT Food Waste Monitoring Tech in 34 kitchens across three countries simultaneously.

Food waste is a significant challenge in the hospitality sector, accounting for nearly 12% of overall waste in the industry.
To tackle this issue, we have embraced a data-driven approach and implemented the FIT Food Waste Monitoring Technology in 34 of our kitchens. This initiative aligns with our comprehensive sustainability strategy, "True by Nature," and supports the United Nations Sustainable Development Goals (SDGs) 2, 12, and 13.

We have never seen anything comparable yet: the vast amount of food waste data collected will give Constance Hotels, Resorts & Golf group unprecedented insights into the strengths and potential areas for growth and improvement of their F&B operations.
It is not only financially smart, from the sustainability standpoint it is truly remarkable,
says Ben Lephilibert, CEO of LightBlue.

"We take great pride in our participation in the Food Waste Prevention Program.
This significant initiative not only contributes to the creation of a more sustainable food system but also plays a crucial role in waste reduction. Our unwavering commitment aims to achieve various positive outcomes, such as a substantial decrease in greenhouse gas emissions and an enhanced food distribution network. By collaborating with LightBlue Consulting's Food Intel Tech Division, we have gained invaluable insights and access to cutting-edge tools that enable us to effectively track and analyze food waste, thereby making a tangible impact towards a sustainable future,"
stated Andrew Milton, the Chief Operating Officer of Constance Hotels, Resorts & Golf.

Our staff in the 34 kitchens, including restaurants, staff canteens, and production kitchens, are utilising the FIT technology to gain a clear understanding of why food is wasted, what is wasted, where and when it occurs, and the quantities involved. This data helps our management team prioritise and develop best practices to prevent and reduce food waste, improve our financial performance, and minimise the negative environmental impact. Through effective leadership, best practices, and our unwavering commitment to excellence, we aim to achieve an overall reduction of 25-35% in food waste across our seven properties in the Indian Ocean.

Our seven participating properties include Constance Moofushi and Constance Halaveli in the Maldives, Constance Lemuria Praslin and Constance Ephelia Mahe in Seychelles, and in Mauritius, Constance Prince Maurice, Constance Belle Mare Plage, and C Mauritius.

At Constance Hotels, Resorts & Golf, we have already demonstrated our commitment to sustainability through various actions. Our fight against food waste promotes a sustainable food system and contributes to an environmentally conscious future, addressing critical issues such as climate change, water scarcity, and greenhouse gas emissions. By implementing a comprehensive food waste management system and providing training and education to our team members, we continue to lead the way in sustainability and ecological responsibility within the hospitality industry.


About LightBlue Consulting:
LightBlue Consulting is a United Nations-awarded organization specialising in Food Waste Prevention Tech and Consultancy.
Since 2012, they have developed unique skills, technologies, and methodologies to minimize food waste and promote sustainability across various sectors in more than 20 countries.

About FIT Food Waste Monitoring Tech:
FIT offers us a practical, data-driven solution to track and reduce food waste and associated costs in our commercial kitchens.
It is an affordable option that can be easily deployed in multiple kitchens using generic devices.