Four Seasons Sydney

LOCATION 199 George St, Sydney, New South Wales, Australia

INSTALL DATE April 2021

INDUSTRY Hospitality

Background

Four Seasons is one of the world’s most successful hotel companies for a reason: it does everything well. The brand has extremely high guest loyalty because it is consistent. Guests expect and enjoy beautiful design; exceptional hotel service; and outstanding dining.

The Green Solution

The client had an issue with disposal of organic waste. They had been dumping all waste, including organic waste, into a general waste compactor which was then sent to landfill.

Volumes weren’t monitored and the loading dock area was being clogged with compactors and waste bins as part of their push to improve the sustainability credentials of the site and the brand they wanted to start reporting the volume of all waste, especially food waste, so they could use this data to reduce their waste volumes and reduce their environmental footprint.

Positive Outcomes

• 49.2 tonne diverted from landfill since installation.

• 65.65 tonne of CO2 eq reduction for the site since installation.

• Production of green energy to power 1,125 homes for a day since installation.

• All within a COVID regulatory environment.

• Reduced truck movements to the busy loading dock.

• Food waste is being measured and can now be managed to reduce the volume of waste before it is produced.

• Cleaner dock area with less liquid leaking into the loading bay from the general waste compactor.

Why WasteMaster?

“Four Seasons Hotels and Resorts is committed to building upon our Company’s strong history of supporting our communities and the environment. Through our Environmental, Social and Governance (ESG) program, we seek to preserve and regenerate the beautiful places in which we operate, and leave a positive, enduring impact on our communities.

Our onsite WasteMaster tackles the problem of unavoidable kitchen and table waste by reducing and stabilising the organics to a repurposable end product which can be used to create green energy through anaerobic digestion or as a supplement to compost. Our staff have really bought it to the process with the knowledge that they’re contributing to reducing Greenhouse Gas emissions and diverting our unavoidable food waste from landfill.”

Anthony Biagioni, Assistant Director of Engineering