Airport hospitality firm Plaza Premium Group (PPG) continues its pledge towards sustainability through a recent Zero-Waste Masterclass at the Plaza Premium Lounge in KLIA Terminal 2.

This workshop, guided by acclaimed plant-based chef and zero-waste expert, Vojtech Vegh, gathered key members from PPG’s culinary team, local chefs, and airport stakeholders.

This effort is part of a larger sustainability strategy aimed at reducing food waste within kitchen operations globally, aligning with the Group’s goal to revolutionize travel hospitality by minimizing environmental impact and encouraging responsible business practices.

During the session, discussions focused on:

• Zero-waste cooking: A method that employs every part of ingredients to lessen landfill contribution;
• Understanding food waste: Examining its environmental implications, causes within professional kitchens, and ways mindful sourcing and storage can mitigate it;
• Best practices for zero-waste kitchens: Including root-to-stem usage, batch planning, innovative reuse of leftovers to mitigate overproduction, and emphasizing seasonal and local products.

Vegh remarked: “Zero-waste cooking is about respect—for ingredients, for the environment, and for future generations. Small changes in cooking and meal planning can lead to impactful results.”

This masterclass is among various ESG-focused initiatives that Plaza Premium Group plans to implement internationally, with the ambition of integrating sustainable dining into the airport experience for travelers everywhere.

PPG’s Global Director of Culinary Group Operations, Andreas Hoehne, stated: “The Zero-Waste Masterclass at KLIA T2 highlights our dedication to reducing food waste across the Group. After six months of piloting the Winnow system in Malaysia, we have observed a substantial reduction in waste, attributed to our team’s commitment. This masterclass extends that success by discovering additional strategies to minimize waste and enhance sustainability.”

Furthermore, PPG plans to introduce this initiative to significant locations like Hong Kong, Dubai, Toronto, and Riyadh.

Hoehne added: “Instead of a ‘train-the-trainer’ approach, we will collaborate directly with Winnow to assess practices and guide our chefs using real-time data. Our mission is to reshape our airport kitchens into more efficient, profitable, and environmentally friendly operations worldwide.”

Syafrina Sharif, PPG’s Global Head of ESG and Sustainability, addressed the necessity of tackling food waste at its source. She explained: “Airport kitchens cater to thousands of travelers daily, and each prepared plate is a chance to cut down on waste and inspire change. Food loss and waste constitutes a significant global concern, contributing to 8-10% of global GHG emissions. In Southeast Asia, food waste represents over 50% of regional waste. As reported by UNEP’s 2024 Food Waste Index Report, Malaysia is fourth in the region for per capita food waste, averaging a shocking 81 kg of food thrown away per person annually.”