Rome Cavalieri, A Waldorf Astoria Resort has launched a new initiative which sees the hotel’s leftover bread turned into beer in a bid to combat global food waste.
In partnership with Equoevento, a non-profit organisation in Rome, the hotel distributes its unused bread to local brewery, Birrificio Vale la Pena.
Playing on the Italian expression ‘vale la pena’ which translates as ‘it’s worth it’, and the word ‘pena’ which can also mean prison sentence, Birrificio Vale la Pena employs prisoners as part of a work release programme.
The brewery uses the surplus bread to ferment a variety of beers, one of which is called RecuperAle, and the prisoners are involved in various phases of the process including the bottling and labelling of the beer.
Supporting the local community even further, the beers are available for purchase at Rome Cavalieri’s Tiepolo Lounge and Terrace, as well as to enjoy as part of the hotel’s Sunday Brunch.
The new initiative helps to eliminate waste and reduce energy consumption.
Alessandro Cabella, managing director of Rome Cavalieri, A Waldorf Astoria Resort commented: “Curbing food waste is a huge priority for Hilton globally, and we are delighted to be able to play our part through this project.
“Through Travel with Purpose, our corporate responsibility strategy, we are committed to cutting our environmental impact in half while doubling investment in social impact by 2030.
“Our bread to beer initiative contributes to deliver on these goals, and not only makes a real environmental difference, but also contributes to the local community through the work release programme at Birrificio Vale la Pena.”