Under the initial three-year partnership, WWF will work with Hilton to reduce the environmental impact of its global operations, in areas including water management, sustainable F&B, waste management and renewable energy.
“In our business it is critical that we consider the long-term impact of our operations coupled with the natural resources needed to operate our hotels and serve guests around the world,” said Jennifer Silberman, Hilton’s vice president of corporate responsibility.
“Collaborating with WWF will enable us to analyse and monitor our operations as well as develop practical, scalable and impactful solutions that we can integrate into our hotel operations and guest experiences contributing to positive changes for the environment.”
The new partnership builds on the two organisations’ existing collaborations. For nearly a decade, Hilton has worked with WWF on various initiatives, including Earth Hour and Seafood Week in Asia Pacific.
In 2014, Hilton stopped serving shark fin dishes in all of its global F&B outlets, and as part of the latest tie-up WWF will help Hilton expand its sustainable seafood efforts.
“WWF is working with Hilton Worldwide to improve business practices on seafood sustainability, water management, renewable energy and food waste, to reduce the environmental footprint of the company’s global operations,” said Suzanne Apple, WWF’s senior vice president of private sector engagement. “We hope that our work together will positively influence Hilton’s value chain, and we believe it could inspire others in the hospitality industry to advance their own efforts.”