HANOI, Vietnam (September 29, 2026) — With an awareness that one-third of global food production is lost or wasted, sustainable food practices is one of our daily commitments at Sofitel Legend Metropole Hanoi.

Through proactive, ongoing initiatives and continuous tracking, we currently maintain a food waste rate of 152 grams per cover, achieving an 8% reduction since 2025. Behind this progress are everyday operational standards from our culinary and operations teams:

– Item-by-item weighing: Daily waste across 50+ buffet items is weighed and verified by a named team member.

– Smart kitchen planning: Using occupancy forecasts and in-house reports to tightly align preparation volumes, including the closure of particular breakfast outlets during low occupancy.

– Menu restructuring: Shifting items like pancakes, waffles, and French toast from the buffet to à la carte offerings and extending the hot dishes to live cooking.

– Thoughtful repurposing: Utilising unused ingredients and redirecting fresh surplus pastries directly to Met Restaurant – the canteen for our Metropole Ambassadors.

To mark the International Day of Awareness of Food Loss and Waste, today morning, our team introduced a special breakfast creation to our in-house guests:

Croffle with Pain au Chocolat Ice Cream & Orange Caramel – A crisp, caramelised croissant with toasted pain au chocolat ice cream, burnt-orange caramel, and candied peel.

This innovative idea by Senior Chef de Partie Tran Xuan Thao not only celebrates a more resourceful approach to cooking by using fresh, unserved breakfast components but also reflects our ongoing commitment to reducing food waste for a more mindful future.