How to harness sustainable tech in hospitality
Exploring AI's role in reducing waste, enhancing efficiency, and shaping sustainable careers…
As the hospitality industry faces growing pressure to adopt greener practices, hotels worldwide are realising that sustainability isn’t just a moral imperative—it’s a competitive advantage.
Going green can attract eco-conscious travellers and significantly reduce operational costs. But how exactly is this shift happening?
To dig deeper, we spoke with Kristin Thorsteins, Managing Partner at Portman Investment and an expert in sustainable practices within the hospitality sector. She sheds light on the cutting-edge technologies driving this transformation and how they’re reshaping both operations and careers in the industry.
How does embracing innovative sustainable practices set hotels apart from competitors, and what are the key benefits when adopting new sustainability technologies?
Kristin: One of the most practical applications of AI in the hotel industry today is in measuring food waste. This tech has been around for a decade and it’s become a real game-changer. Most of the big hotel chains are already on board, and it's making a noticeable difference.
But we’re just scratching the surface. Right now, AI is mostly boosting productivity behind the scenes. In the future, AI could play a crucial role in hotel design, such as creating digital twins during the design stage. These can help detect errors, optimise energy efficiency, and improve overall management.
Could you elaborate on how AI helps with food waste management in hotels?
Kristin: AI technology for food waste management involves devices placed on waste bins that identify and weigh the discarded food. It then sends this data to the chefs, who get a real-time look at how much they’re wasting—right down to the cost if they’ve got pricing data plugged in. This helps them make smarter choices when planning menus or ordering supplies.
For example, Lumitics has taken this tech to the next level. Their system slips into the kitchen like it was always meant to be there—no big changes needed, just better results. The idea is simple: if you can’t measure it, you can’t manage it. And the return on investment here is pretty quick, which is always a win.
Are there other areas within waste management where AI and similar technologies are making an impact?
Kristin: Certainly. While food waste is a major focus, AI can also assist in other areas of waste management. For example, airlines are now using similar technology to manage food waste from in-flight meals. Often, whatever food isn't consumed goes to waste, and AI can help track and reduce this waste too.
Beyond waste, AI is digging into data—things like occupancy rates and operational ratios. By connecting these dots, hotels get a full picture of how green they really are, and where they can push the needle further.
How do you see these technologies integrating with existing hotel systems in the future?
Kristin: Integration is a key area of development. Currently, many systems in hotels operate independently. However, there's strong potential for these systems to integrate in the future, creating a more streamlined and efficient operation. The main challenge is getting different suppliers to collaborate and develop compatible technologies.
As these systems become more integrated, hotels can monitor and manage their resources more effectively, leading to better sustainability outcomes and cost savings.
“Technology does wonders for cutting costs and boosting efficiency, but the human side is just as important”
You mentioned the social impact of these technologies. Could you expand on that?
Kristin: Technology does wonders for cutting costs and boosting efficiency, but the human side is just as important. By automating the mundane stuff, hotels can free up their staff to do more meaningful work. This shift could make hospitality jobs more rewarding and sustainable as careers.
Take check-ins, for example. Automating that process not only speeds things up for guests but also gives staff the chance to focus on what really matters—creating a personalised, memorable experience.
That's a great point. How about the challenges of integrating sustainable designs into hotel construction and operations?
Kristin: One of the biggest hurdles is that many hotel operators don’t own the buildings they run, which can limit what they can do. But some companies, like Club Med, are setting a new standard by making sustainability a core part of their brand. They’re requiring new projects to be BREEAM certified, which is no small feat.
Green certifications like LEED and BREEAM are becoming more valuable, not just for their environmental benefits, but because they help maintain property value and attract guests who care about the planet. Investors are catching on that green hotels aren't just good for Earth—they’re smart businesses.
How do you see the future of sustainability in the hotel industry?
Kristin: The future is all about weaving advanced technologies and sustainable practices into the fabric of hotel operations. We’re talking AI-driven waste management, energy-efficient designs, and automation that empowers employees.
As more hotels jump on board, we’ll see a shift towards hospitality that’s not just sustainable but also socially responsible. Awards like the Eco Stay Awards are key—they shine a light on these efforts and push the whole industry forward.
And one last thought—real sustainability isn’t about ticking boxes. It’s about meaningful changes that benefit both the environment and the people who work in the industry. There’s a lot of greenwashing out there, but initiatives like the Eco Stay Awards help highlight and reward those making a real difference. That’s where the future lies.