The Food & Beverage (F&B) team of Hilton Amsterdam Airport Schiphol has won the award; Leading Sustainable F&B Operation of the Year 2019. The award was presented to the hotel that was the most outstanding in sustainability initiatives in 2019 compared to the previous year of 2018 and in comparison to all Hilton hotels in Continental Europe. Hilton Amsterdam Airport Schiphol took several actions focusing on Travel With Purpose; a program created by Hilton focusing on corporate responsibility, which aims to cut their environmental footprint in half and double their investment in social impact by 2030.
The Hilton hotel has been recognized with the most sustainable F&B Operation of Continental Europe, because of the initiatives the hotel realized the past year to lead a more sustainable operation at the bar, restaurant, events department and in the kitchen. The hotel team is delighted to be distinguished with this award. Anne van den Heuvel, F&B Manager, says: “What a great recognition for the sustainable initiatives we’ve implemented over the past year. I am very proud of our team and the effort they took in order to set sustainability as a priority and to come up with new ideas that effect our environmental impact”. Edwin van den Heijkant, Executive Chef, agrees and adds: “We continue to strive to be more and more sustainable. We are trying and testing new initiatives in the kitchen to reduce for example food waste. For 2020, we want to keep aligning our values and operational priorities alongside the sustainability targets of our brand.”
One of the initiatives from the Hilton hotel is the reduction of using plastic within their operation. They removed items like toothpicks and straws. Moreover, they stopped giving out plastic bottles and replaced this by glass bottles and water tap points.
The F&B team also started reducing food waste, by offering left-overs from their extensive breakfast buffet in return for a small price on the platform Too Good To Go. Next to this, the menu of Bowery Restaurant provides the guests with seasonal products and seventy percent of the products come from local suppliers. They are one of the largest participators in the program Fish & Season, whereby it’s important to only buy and serve fish in the right season.