Potato peel risotto on Hilton’s new £40 zero waste menu

Hilton has launched a £40 zero waste menu including potato peel risotto and desserts made from buffet scraps.

The Taste of Zero Waste menu was launched on Wednesday at four Hilton hotels to mark Stop Food Waste Day as part of the company’s bid to reduce carbon emissions.

Leading chefs at the hotels are using innovative cooking techniques to transform food scraps into a unique take on eco-friendly cuisine.

The zero-waste menu is available at London Hilton on Park Lane, Hilton Manchester Deansgate, Hilton London Metropole, and DoubleTree by Hilton Brighton Metropole for one month.

And 18 other UK Hiltons will get a low-waste menu which will reduce food waste, rather than eliminate it.

Dishes will be made using every part of its ingredients including cod tongues, fermented vegetable stalks and ox heart.

Meanwhile, puddings will be created from pastries, bread, fruit and coffee beans that would have otherwise been thrown in the bin.

Chefs at the Manchester Hilton served a treacle tart made from leftover sourdough bread.

Paul Bates, executive head chef at Hilton London Metropole, said: “As chefs, we are the catalysts for positive change and have the opportunity to set the bar for sustainable dining.

“Our menu inspires diners to embrace new flavours, while empowering them to lead the charge when it comes to tackling food waste.

“We look forward to guests joining us on this culinary adventure and helping us make a meaningful difference, one delicious dish at a time.”

One billion tons of food is wasted each year, according to the United Nations Environment Programme’s Food Waste Index Report 2024, equating to one fifth of all food available to consumers.

The food services industry contributes to over a quarter of this waste.

In total, food waste comprises an estimated eight to 10 per cent of the world’s carbon emissions.

Emma Banks, vice president of food and beverage strategy at Hilton, said: “The launch of these new menus marks another step in the global fight against food waste.

“Conscious dining isn’t just a trend; it’s a deeply held value that guides where we all choose to indulge and unwind.”

She said “best-in-class” techniques will help to empower guests to make more mindful choices and reduce waste in their own kitchen.

The zero-waste menu is available to Hilton guests until the end of May.