Plaza Premium Group hosts zero-waste masterclass at KUL lounge
From left: Andreas Hoehne (Global Director, Culinary, Group Operations - PPG), Chef Vojtech Vegh, Dr. Syafrina Sharif (Global Head of ESG & Sustainability - PPG), Dr. Edmund Ng (Regional Director of Culinary – Southeast Asia) and Chef Haward Lee (Area Executive Chef – Southeast Asia)
Plaza Premium Group (PPG) reinforced its commitment to sustainability by hosting a Zero-Waste Masterclass recently at the Plaza Premium Lounge, Kuala Lumpur (KUL) 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 minimizing its environmental impact and promoting responsible business practices.
“The Zero-Waste Masterclass at [Kuala Lumpur] T2 showcases our commitment to reducing food waste across Plaza Premium Group,” said Andreas Hoehne, Global Director, Culinary, Group Operations at PPG. “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 minimize waste and enhance sustainability.”
Hoehne added, “We are now preparing to roll out the initiative to key locations like Hong Kong, Dubai, Toronto and Riyadh. 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.”
Dr. Syafrina Sharif, Global Head of ESG and Sustainability, PPG, said: “Airport kitchens serve thousands of travellers daily, and every plate prepared presents an opportunity to reduce waste and promote change,” she said. “Food loss and waste is a major global issue that contributes to eight to 10 percent of global Greenhouse Gas (GHG) emissions. In Southeast Asia (SEA) 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 SEA for per capita food wastage, with an alarming average of 81kg of food discarded per person every year.”
Chef Vojtech Vegh, renowned for his work in zero-waste and plant-based cooking conducted an in-depth session for the kitchen team covering key sharings:
- Zero-waste cooking: a sustainable approach that uses every part of the ingredient and minimises landfill contribution.
- Understanding food waste: its environmental impact, causes in professional kitchens and how mindful sourcing and storage can prevent it.
- 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.
“Zero-waste cooking is about respect—for ingredients, for the environment, and for future generations,” said Chef Vegh. “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.
