Hotel pilots demonstrate waste reduction and cost savings through circular economy
Pilot projects at Motel One and Leonardo Hotels tested circular economy practices to reduce waste and costs. For example, using trash can liners to divert recyclable lightweight packaging reduced residual waste by 4.6 metric tons and cut waste costs by about 30%. Switching to reusable packaging for fruit salads also showed significant potential for reducing single-use plastic.
The EU's Packaging and Packaging Waste Regulation, effective August 2026, will prohibit single-use plastic food and toiletry packaging in hospitality from 2030. This timeline prompted WWF Germany, Kühne Logistics University, Motel One, and Leonardo Hotels to test circular approaches in real hotel settings.
At Motel One Aachen, color-coded trash can liners helped separate lightweight recyclables from residual waste, yielding 4.6 metric tons diverted and roughly 30% lower disposal costs. A Hamburg fruit salad trial using reusable containers prevented 2,261 plastic buckets—423 kilograms—from entering the waste stream. Leonardo Hotels' renovation projects in Berlin and Hanover demonstrated systematic furniture assessment, reuse, and remanufacturing rather than disposal.
This initiative could influence how the broader hospitality sector approaches waste management as the 2030 regulatory deadline approaches. Hotel operators may adopt similar circular practices to reduce operational costs while meeting compliance requirements. Guests could see fewer single-use amenities and more reusable packaging, potentially shifting traveler expectations about sustainability. The demonstrated cost savings may encourage smaller hotels to follow suit, though scalability depends on local waste infrastructure and partner availability.