Championing Smarter, Greener Kitchens: How SAii Lagoon Maldives Leads Food Waste Reduction in the Maldives

As one of the most forward-thinking sustainable resorts in the Maldives, SAii Lagoon Maldives, Curio Collection by Hilton, is committed to protecting the natural beauty of the Maldives while elevating the guest experience through mindful practices. Our latest milestone—joining the FIT Food Waste Tech Programme at CROSSROADS Maldives—marks a major step in transforming how resort kitchens across the destination manage, reduce, and rethink food waste.

This initiative reflects our long-term dedication to becoming a leading eco-friendly Maldives hotel, where sustainability is not just a value but a daily practice.

A Hands-On Journey Toward Zero Waste Hospitality

Food waste reduction is a critical challenge for global hospitality—and particularly for island nations like the Maldives, where every resource carries environmental and logistical cost. Reducing waste helps lower carbon emissions, cut expenses, and strengthen responsible tourism in sensitive ecosystems.

From day one, Lightblue’s consultants, Andrea Bellini and Annika Sirikulthada, immersed themselves directly inside CROSSROADS kitchens—observing breakfast flows, understanding how ingredients move through prep and service, and identifying where waste naturally occurs. This practical approach shaped a smart, intuitive waste-tracking system tailored to real kitchen operations.

Recording Stations Designed for Real Culinary Workflows

To make the process effortless during even the busiest service periods, recording stations were installed exactly where waste happens:

• Prep counters
• Buffet lines
• Plate return zones
• Stewarding and canteen kitchens

Everything—from signage to bin size—was designed to support speed, accuracy, and safety while capturing the high-quality data needed for meaningful waste reduction.

Training That Builds a Culture of Sustainability

The programme goes beyond hardware. Lightblue worked hands-on with our chefs, culinary teams, and stewards to help them understand the “why” behind each action.

Through practical training sessions, the team learned how to:

• Categorize and log food waste
• Analyse patterns
• Adjust production and purchasing
• Align menus with responsible tourism goals

This knowledge empowers our team to make informed decisions every day—transforming sustainability from a concept into a kitchen culture.

A Destination-Wide Approach at CROSSROADS Maldives

As part of the fully integrated CROSSROADS Maldives development, the initiative spans an impressive footprint:

• 2 world-class resorts: SAii Lagoon Maldives & Hard Rock Hotel Maldives
• 9 dining venues
• 3 staff canteens
• 2 central kitchens
• 15 data capture stations
• 40+ trained team members

This scale makes CROSSROADS one of the largest and most advanced food waste reduction programmes in the Maldives hospitality industry, setting a new benchmark for responsible operations.

Why Food Waste Reduction Matters in the Maldives

Reducing food waste is essential for any resort seeking to lead in sustainable tourism in the Maldives. Its impact is immediate and far-reaching:

🌿 Environmental Impact

Less waste means fewer carbon emissions and a healthier marine ecosystem—vital in a destination as fragile and biodiverse as the Maldives.

👨‍🍳 Culinary Efficiency

Better data allows chefs to optimise purchasing, fine-tune buffet production, and improve menu planning based on real guest behaviour.

🌴 Enhanced Guest Experience

A more efficient kitchen means fresher ingredients, more creativity, and better consistency across dining outlets.

💼 Financial Savings

Reducing waste directly improves cost control, P&L performance, and long-term operational sustainability.

Leadership Perspective: A Message from Our General Manager

To reinforce the resort’s commitment, Alexander Traeger, General Manager of SAii Lagoon Maldives, Curio Collection by Hilton, and CROSSROADS Marina, shares:

“At SAii Lagoon Maldives and across CROSSROADS Marina, sustainability is not a department—it’s a mindset. Reducing food waste is one of the most impactful actions we can take as a resort community. The FIT programme has empowered our chefs and stewards with real data, real insight, and real ownership. We are proud of how quickly our teams embraced the system, and we are committed to leading the way for more sustainable hospitality in the Maldives.”
— Alexander Traeger, General Manager, SAii Lagoon Maldives, Curio Collection by Hilton & CROSSROADS Marina

SAii Lagoon Maldives: Leading by Example

The SAii culinary and stewarding teams have adopted the FIT system with exceptional enthusiasm and professionalism. Thanks to their commitment and collaboration, the transition from setup to measurable results has been rapid and impactful.

Client feedback has been overwhelmingly positive, noting:

• Practical, kitchen-friendly design
• Seamless integration with operations
• Strong team engagement and understanding
• Immediate insights that influence purchasing and production

This reinforces SAii Lagoon Maldives’ position as a leader in sustainable, eco-conscious resort operations in the Maldives.

Continuous Improvement Through Ongoing Support

Lightblue continues to support SAii Lagoon Maldives through:

• Ongoing consultations
• Refresher training
• Data interpretation and performance reviews
• Layout updates as menus evolve
• Seasonal adjustments for guest flow

This helps ensure that sustainability grows alongside our operations—creating long-term value for our guests, our team, and the environment.

Sustainability Served Daily at SAii Lagoon Maldives

Food waste reduction is not a one-time initiative—it’s a continuous journey. At SAii Lagoon Maldives, every effort brings us closer to a greener, more responsible future for hospitality in the Maldives.

By combining innovation, teamwork, and a deep respect for nature, we are turning waste into worth and making sustainable travel part of every guest’s journey.