Reducing waste, feeding communities
Grand Hyatt Incheon had surplus food that was still good to eat but no reliable route to the people who could use it.
What MONA set up
MONA set up a structured redistribution process for the hotel’s surplus food, connecting it with recipient organisations and coordinating every step from pickup to delivery.
Results in one month
• 45% reduction in wet-waste volume
• 500+ nutritious meals provided to underserved communities
Potential waste became support for people in need, and the hotel gained a repeatable way to handle surplus food.
“Thanks to MONA, we reduced 45% of our wet garbage in just one month. It’s been a game-changer for our operations.”
— Timothy P., Executive Chef, Grand Hyatt Incheon
Have surplus food at your hotel or kitchen? Request a free assessment.
