Airport hospitality firm Plaza Premium Group (PPG) continues to uphold its commitment to sustainability via its recent Zero-Waste Masterclass at the Plaza Premium Lounge, KLIA Terminal 2.
The session was led by internationally acclaimed plant-based chef and zero-waste expert, chef Vojtech Vegh and attended by key personnel from the PPG Culinary team, local chefs and airport partners.
This initiative is part of Plaza Premium Group’s broader sustainability strategy to reduce food waste across its kitchen operations globally, aligning with the Group’s goal of transforming travel hospitality through minimising its environmental impact and promoting responsible business practices.
Vegh, who is renowned for his work in zero-waste and plant-based cooking, conducted an in-depth session for the kitchen team.
The discussions centred on the following topics:
- Zero-waste cooking: a sustainable approach that uses every part of the ingredient and minimises landfill contribution;
- Understanding food waste, specifically its environmental impact, causes in professional kitchens and how mindful sourcing and storage can prevent it; and
- Best practices for zero-waste kitchens from root-to-stem usage, batch planning and creative repurposing of leftovers to reducing overproduction and embracing seasonal and local produce.
Vegh said during the sessions: “Zero-waste cooking is about respect—for ingredients, for the environment, and for future generations. Even small changes in how we cook, and plan meals can lead to meaningful impact.”
This masterclass is one of several ESG-led initiatives which Plaza Premium Group will roll out globally, with a vision to make sustainable dining an integral part of the airport experience for travellers worldwide.
Reducing food waste one lounge at a time
PPG’ global director of culinary group operations Andreas Hoehne said: “The Zero-Waste Masterclass at KLIA T2 showcases our commitment to reducing food waste across the Group. After six months of piloting the Winnow system in Malaysia, we have seen significant waste reduction, thanks to the dedication of our team. This masterclass builds on that success by exploring further ways to minimise waste and enhance sustainability.”
Hoehne added that PPG is set to roll out the initiative to key locations like Hong Kong, Dubai, Toronto, and Riyadh.
He said: “Rather than a ‘train-the-trainer’ model, we will partner directly with Winnow to audit practices and guide our chefs using real-time data. Our goal is to transform our airport kitchens into more efficient, profitable and environmentally responsible operations worldwide.”
PPG’s global head of ESG and sustainability Syafrina Sharif likewise spoke regarding the importance of addressing food waste at the source.
Sharif explained: “Airport kitchens serve thousands of travellers daily, and every plate prepared presents an opportunity to reduce waste and promote change. Food loss and waste is a major global issue that contributes to eight to ten percent of global Greenhouse Gas (GHG) emissions. In Southeast Asia alone, food waste accounts for over 50 percent of the region's waste. According to UNEP’s 2024 Food Waste Index Report, Malaysia ranks fourth in the region for per capita food wastage, with an alarming average of 81 kg of food discarded per person every year.”
