Hotels & Accommodations
Food rescue organizations call on Toronto hotel chains to ‘step up’ their policies
As food insecurity continues to escalate across Canada, food rescue organizations are raising concerns about hotel industry practices surrounding food waste, calling on major chains in Toronto to do more than pay “lip service” to sustainability.
Studies show nearly 47 per cent of all food in Canada is wasted, and almost 42 per cent of that food is till safe for consumption- highlighting the disconnect between surplus and need.
Many food upcycling and rescue organizations are eager to close this gap in the hospitality industry, but they are often met with logistical hurdles, vague sustainability policies and a lack of meaningful action.
Former hotel event staff Jasmine Manpreet, who worked events at the One King West Hotel, described how internal practices have changed in recent years, explaining how post-COVID-19 policies slowed down progress for food sustainability.
“A few years ago, staff would be able to store leftover food after events in the cafeteria but recently this has changed. Now we are required to toss out everything,” she said.
“There is so much leftover food that all gets wasted. It’s thousands of pounds … every month.”
Manpreet said that while hotels usually follow strict food policy practices for health and safety concerns, more should be done to bridge the gap between sustainability and practicality.
“I think there needs to be some updating on policies to reflect pre-pandemic structures, and they need to step up,” she added.
Global News reached out to One King but they declined to comment.
Winston Rosser, vice-president of food rescue operations at Second Harvest, Canada’s largest food rescue charity, confirmed that food waste in hotels and institutions remains a significant and under-addressed issue.
“About seven per cent of all avoidable food waste in Canada occurs at what we call the HRI level that include hotels, restaurants and institutions, which is about 1.4 million metric tons annually.”
Second Harvest says many hotels in Toronto still follow outdated food management and waste policies.
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While the organization does partner with some hotels in the downtown core, Rosser says there is more room for upcycling of food.
Global News reached out to some of these larger chains, including Marriot, Shangri-la, Fairmont and Sheraton, for comment about their food waste and sustainability practices but did not receive responses in time for publication.
“We know food insecurity continues to climb. Over 10 million Canadians, including 2.5 million children, are experiencing food insecurity,” Rosser said.
Rosser says operational changes like smaller buffet portion sizes and withholding untouched food for donation are simple and effective ways to manage surplus portions.
“There is a huge waste of food,” he said.
“There is a lot of high-quality prepared food coming out of hotels. With a little bit of upfront effort, this perfectly good food can be distributed, saving the business money while making a social and environmental impact.”
Some hotel chains have already stepped up to take the initiative to save surplus food.
The Chelsea Hotel, one of Toronto’s largest hotels, confirmed its involvement in food rescue initiatives.
According to hotel management, 35 to 45 events are hosted per month during peak seasons, with leftover food either repurposed or donated through Second Harvest.
“We try to repurpose some foods that are safe to use for future; otherwise, we save the rest for the food rescue program that we have partnered with Second Harvest for,” a spokesperson from Chelsea stated.
The hotel has implemented various food waste reduction strategies, from converting day-old bread into croutons to using bones for broth, overripe fruits for smoothies, and leftover food for staff meals.
The hotel also said organic waste is composted through a waste management company.
However, Tony Colley, founder and CEO of Be One to Give, a logistics platform to divert surplus food in real time to food-insecure communities, says many hotels in Toronto have yet to take up these initiatives.
“We have been fortunate to work with a prominent hotel here in the city … but not many hotels seem to have those sustainability departments.”
Colley believes that the biggest gaps lie in internal management and the lack of mandatory federal enforcement.
While Ontario’s Donation of Food Act protects businesses from liability when donating food in good faith, many hotels still cite legal fears or logistical issues, as reasons they don’t donate.
“I think from the hotels’ perspective, they really have to look internally,” Colley said. “Most food is cooked in stainless steel hotel pans and once that food service is complete, all that surplus food goes back into the kitchen and is simply discarded.”
Colley’s platform addresses many of the concerns hotels cite as barriers, like packaging, storage and cost, through a streamlined system.
“We actually provide the packaging. We provide the labels, and we provide the logistics. And the retailers who are sending this food to landfills, which they are paying for, now have a solution that is cheaper than garbage.”
Colley, who used to work as event staff at a hotel chain years ago, says he, too, was asked to discard surplus food. When he questioned the system and asked why food wasn’t being donated, management said they had no time to prep and package the surplus food and had to start prepping for the next event.
“Many of these big chains don’t have the knowledge to understand that there are ways to streamline these processes without impacting day-to-day schedules.”
Others in the food rescue space agree.
Spent Goods, a Toronto-based food upcycling company, says these initiatives must start at the management level.
“If there is management will, there are solutions that already exist to feed people instead of throwing it out,” a spokesperson said.
‘We’re dealing with a dual crisis’
The environmental and social consequences of food waste in Canada are hard to ignore.
Food waste in Canada produces approximately 124.5 billion pounds of greenhouse gas emissions annually, the same as emissions from 17.3 million cars on the road.
“We’re dealing with a dual crisis,” Rosser said, “a crisis of food insecurity and a crisis of climate change and food waste is deeply tied to both.”
As millions of Canadians struggle to put food on the table, thousands of pounds of edible food are tossed out behind hotel kitchens every day. The solutions, experts argue, already exist, it’s now a matter of taking action.
Until the hospitality industry takes stronger, systemic steps to reduce food waste, advocates say, the gap between surplus and need will continue to grow.
Hotels & Accommodations
Gran Hotel Taoro reclaims its place as a cultural and architectural landmark • Hotel Designs
Perched above Puerto de la Cruz in northern Tenerife, the 134-year-old Gran Hotel Taoro has undergone a meticulous three-year restoration, transforming the property into a refined five-star retreat. While its original grandeur and architectural character have been respectfully preserved, the renewed Gran Hotel Taoro has been thoughtfully reimagined to meet expectations of today’s luxury traveller.
Image credit: Gran Hotel Taoro
Owned by the Cabildo of Tenerife and managed by My Way Hotels & Resorts, the restored hotel now blends its original neoclassical architecture with sophisticated, modern colonial-inspired interiors across 199 thoughtfully designed rooms and suites – including four presidential suites – while offering panoramic views of Mount Teide, the Atlantic Ocean, and the surrounding botanical gardens.
Gran Hotel Taoro originally opened in 1890 as Spain’s first grand luxury hotel and has a special place in the history of Spanish hospitality. Over the decades, it has welcomed European royalty, aristocrats, writers, and international travellers, including celebrated author Agatha Christie, who stayed in 1927, penning part The Mystery of the Blue Train during her visit and drawing inspiration from Tenerife’s striking landscapes.
Image credit: Gran Hotel Taoro
“This property is more than a piece of history; it has long been part of the identity of Puerto de la Cruz,” said Gustavo Escobar, General Manager at Gran Hotel Taoro. “After an extensive and careful renovation, we look forward to recapturing its original splendour and setting a new benchmark for luxury experiences on the island.”
The restoration has been overseen by Tropical Turística Canaria, part of My Way Hotels & Resorts, with Dragados leading the structural works. Acclaimed Canary Islands-based architects Virgilio Gutiérrez and Eustaquio Martínez directed the architectural preservation and renewal, ensuring that the building’s neoclassical character was retained. The interiors have been redesigned by Dishot Insular, led by Ana G-Anleo Velayos, bringing new life to the historic property with a design approach rooted in natural materials, contemporary elegance, and a deep sensitivity to the original structure.
Image credit: Gran Hotel Taoro
The hotel will also serve as a significant new culinary destination in the Canary Islands. Under the direction of acclaimed chefs, the hotel’s five F&B outlets will offer varied and ambitious gastronomic experiences. Together, these venues form a culinary offering that reflects both local traditions and international excellence, positioning Gran Hotel Taoro as a reference point for gastronomy in northern Tenerife.
The hotel’s Sandára Wellness Centre, created in partnership with Anne Semonin, offers a comprehensive treatment and wellbeing experience rooted in holistic wellbeing. There are three heated swimming pools, a fully equipped gym by TechnoGym, and generous outdoor terraces designed for both privacy and panoramic views.
Image credit: Gran Hotel Taoro
The hotel offers a versatile portfolio of multipurpose rooms, scenic outdoor spaces, and a dedicated Congress Centre, ideal for hosting everything from high-profile corporate gatherings to weddings and private celebrations. Located beside the main hotel, the Congress Centre stands out as the island’s only venue of its kind. Its 120 m2 naturally lit foyer opens directly onto manicured gardens, creating an inviting setting for networking sessions and cocktail receptions. With a total of 980 m2 of adaptable meeting space, the venue can accommodate business events of any scale or style.
Alongside historic preservation, the renovation incorporates energy-efficient systems, water-saving landscaping and locally sourced materials, reflecting the hotel’s commitment to responsible luxury.
Main image credit: Gran Hotel Taoro
This signing represents Lemon Tree Hotels’ continued expansion in the wildlife tourism segment, where the company already operates five properties
| Photo Credit:
SIVAKUMAR PV
The shares of Lemon Tree Hotels Ltd were trading today on the NSE at ₹167.79 up ₹2.60 or 1.57 per cent at the closing bell.
Lemon Tree HotelsLtd has signed a license agreement for a new property in Maharashtra, announcing the addition of Lemon Tree Resort, Pench on August 27, 2025. The resort will be managed by Carnation Hotels Private Ltd, a wholly-owned subsidiary of the hospitality company.
The 60-room wildlife resort will be located in Pench, Maharashtra, positioned near the famous Pench National Park. The property will include a restaurant, banquet facilities, swimming pool, spa, and other recreational amenities to serve guests visiting the tiger reserve area.
The resort’s strategic location offers convenient access with Nagpur Airport approximately 85 km away and Nagpur Railway Station about 62 km from the property. Road connectivity provides options for public and private transportation to the facility.
This signing represents Lemon Tree Hotels’ continued expansion in the wildlife tourism segment, where the company already operates five properties. The addition strengthens the group’s presence in Maharashtra, bringing their total to 15 operational hotels in the State with 10 additional properties in the development pipeline.
Vilas Pawar, CEO of Managed & Franchise Business at Lemon Tree Hotels, emphasised the company’s commitment to enhancing their wildlife portfolio through this new property.
Pench National Park, spanning 758 square km across Madhya Pradesh and Maharashtra, gained recognition as a national park in 1975 and became a tiger reserve in 1992. The park served as inspiration for Rudyard Kipling’s “The Jungle Book.”
Published on August 28, 2025
A recent ruling by the Hawai‘i Supreme Court has clarified the legal requirements for hotels and restaurants regarding service charges, impacting the hospitality industry both locally and internationally.
Court decision mandates clear disclosure of service charge allocations
In a significant legal development, the Hawai‘i Supreme Court ruled that hotels and restaurants must provide explicit information about how service charges are distributed.
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The case, Rodriguez v. Mauna Kea Resort LLC, involved a class-action lawsuit filed by over 100 hotel workers who alleged that their employers failed to adequately disclose the allocation of service charges.
The court determined that vague statements, such as “a portion” of the service charge going to employees, do not meet the legal standard set by Hawai‘i Revised Statutes § 481B-14.
The statute requires businesses to either distribute service charges directly to employees as tips or clearly disclose to customers if the charges are used for other expenses.
Implications for global hotel operations
This ruling has broader implications for hotel operations worldwide. International hotel chains operating in Hawai‘i must now ensure that their service charge policies comply with the state’s legal requirements.
Failure to provide clear disclosures could lead to legal challenges and potential financial liabilities. Hotels are advised to review and update their service charge practices to align with the court’s interpretation of the law.
Industry response and future considerations
The hospitality industry is closely monitoring the impact of this decision. Industry associations and legal experts are expected to provide guidance to help businesses navigate the new requirements.
Hotels may need to adjust their billing practices, staff training, and customer communication strategies to ensure compliance and maintain transparency with guests.
As legal standards evolve, staying informed and adaptable will be crucial for the continued success and reputation of hotel establishments.
This case underscores the importance of clear communication and adherence to legal standards in the hospitality industry. Hotels worldwide should take proactive steps to review their service charge policies and ensure they meet legal requirements to avoid potential legal disputes and maintain customer trust.
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