Hospitality is evolving. Fine-dining menus may celebrate small, artful plates, but in premium hotels, abundance is still part of the promise: lavish breakfast buffets, overflowing banquet spreads, and a guarantee that every guest will find what they crave right up to the final moments of service. Today’s guests still expect that sense of indulgence, yet many also want their experience to reflect sustainability and responsible consumption
For hotels and restaurants, balancing those expectations is more than a matter of environmental responsibility; it’s also a response to economic pressures. Each year in British Columbia, more than $1 billion of food is discarded by food service and retail businesses. In Whistler, 78 percent of that waste is classified as “avoidable”: food that could have been eaten but ends up in the bin.
Faced with those numbers, it can be hard not to feel discouraged. The scale of the problem is enormous, and year after year, the metrics remind us how far we still have to go. But behind the scenes, a growing number of businesses are stepping up with bold, practical solutions that offer hope and a path forward: leading by example and setting the foundation for what can be achieved through the From Waste to Action campaign led by AWARE.
Through waste audits, staff engagement, and operational changes, participating businesses are cutting down what ends up in the bin and redefining what responsible hospitality looks like in the process. From five-star hotels rethinking their buffet models to cafes creating new offerings from surplus ingredients, these examples show that sustainability isn’t about sacrifice. It’s about evolution and innovation.
Of course, meaningful change doesn’t rest on businesses alone. It requires action at every level: government policy, community infrastructure, education, and individual behavior. But the leadership demonstrated by participating businesses offers a clear signal: progress is possible when systems are aligned, and when those with influence take the first steps.
As part of the From Waste to Action campaign, we’re highlighting some of these early success stories and, more importantly, recognizing the businesses that are stepping up.
Fairmont Chateau Whistler
The Fairmont Chateau Whistler has long been working towards being a sustainability leader and is taking bold steps to cut food waste. Step into the hotel’s bustling kitchens, and it’s clear how seriously the team treats the issue. Compost bins are second nature, and Orbisk AI tracks every scrap, from prep tables to guests’ plates, providing a precise picture of what’s discarded and its dollar value.
Having mastered organics diversion, the team’s focus is now on preventing edible food from reaching the bin. “Food waste reduction is a major sustainability goal – we’re aiming for a 60% reduction by 2030,” says Ania Spencer, Director of Sustainability & Kitchen Administration. “In large hospitality venues like ours, food waste isn’t just an environmental issue; it significantly impacts the entire F&B operation, especially with ever-increasing food costs.”
An AWARE workshop with 11 of the hotel’s chefs de partie recently tackled real-world scenarios such as surplus buffet and banquet food, sparking new conversations now shaping daily practices. “Since the workshop, we’ve seen the conversation around food waste really take off,” Ania notes. “Continuous communication between our kitchen teams and front-of-house is proving vital.”
The Fairmont Chateau Whistler is redefining the luxury experience, showing that it’s possible to deliver a premium stay while actively committing to reducing environmental impact. “Luxury is evolving,” Ania reflects. “It includes being environmentally conscious at every step of the guest experience, and reducing food waste is a key part of that journey.”
Pare Restaurant Group (Caramba, Quattro, and Lorette)
At Caramba, Quattro, and Lorette Brasserie, sustainability is part of everyday service. Each restaurant runs a robust composting program and has long repurposed surplus food into daily staff meals.
Wanting to go further, the team recently set out to fine-tune breakfast-buffet prep and cut any avoidable excess. They launched a week-long photo-tracking challenge to see exactly what landed in the compost bins after service, food that hadn’t already been redirected for staff meals. No sensors or costly tech – just awareness, photos, and a sharper eye behind the kitchen door.
Detailed compost-bin signs, introduced at the same time, keep contamination minimal and give staff a quick visual guide to what belongs where. The result: more precise prep, cleaner compost, and an even stronger culture of sustainability across the Pare Restaurant Group.
“We wanted to get involved in the campaign to educate our staff and strengthen waste-diversion protocols across all of the Pare Restaurant Group’s establishments,” says Claire Kerr, PRG Sustainability Coordinator. “With the resources provided by AWARE, we’re reducing our carbon footprint and fostering sustainable habits that extend beyond the workplace, benefiting both our community and the planet.”
Four Seasons Private Residences
At the Four Seasons Resort Whistler, sustainability is becoming part of the luxury experience. Building on the hotel’s successful organics diversion program, the team recently expanded its efforts to the Private Residences, introducing a pilot project in partnership with AWARE and GFL Environmental.
The initiative supplied each residence with a compost caddy, delivered AWARE-led training to housekeeping team, and began tracking weekly volumes of organic waste diverted from landfill. Early results have been overwhelmingly positive, demonstrating how operational changes, when paired with education and support, can quickly shift behavior.
“One of the most encouraging learnings has been how willing people are to participate when the system is clear and well-supported,” says Sabrina Offers, Director of Private Residences at Four Seasons Whistler. “Residents and staff alike have embraced the program with a genuine sense of pride. The biggest surprise has been the speed at which behaviors shifted once tools and education were in place. It reinforced the idea that small changes, such as properly separating organics, can feel effortless when everyone works together toward a shared goal.”
“Whistler is built on a love for the outdoors. Reducing food waste helps protect the environment that draws us all here,” Sabrina adds.
The move reflects a broader shift in how luxury properties are thinking about their role in environmental stewardship. “We are fortunate to live in a place as beautiful as Whistler, and with that comes responsibility,” she says. “Tackling food waste is something everyone can contribute to; it’s a small shift that makes a big impact.”
For Sabrina, integrating sustainability into operations isn’t just good for the environment, it’s redefining what hospitality can be. “Luxury and sustainability are not mutually exclusive. In fact, they complement each other beautifully. By integrating waste reduction into our daily operations, we minimize our environmental footprint while fostering a stronger sense of purpose and pride among residents and staff.”
Join the Movement
Cutting food waste is good for the planet, and even better for your bottom line. By tracking waste, making small strategic adjustments, and fostering collaboration, Whistler’s food businesses are saving money, engaging staff, and elevating the guest experience. Every small action, whether preventing overproduction, improving communication, or smarter buffet planning, adds up to meaningful impact.
Food businesses of all sizes can access free support through AWARE’s From Waste to Action campaign. Join us to make sure that no good food goes to waste.
Contact us today to get involved.
This campaign is made possible thanks to the generous support of GFL Environmental.
