Circularity Series 09 : Inside Radisson Blu Kigali’s Circularity Tour – Sustainability in Action
This article explores the sustainable initiatives showcased during Radisson Blu Kigali’s Circularity Tour, part of the ongoing Circularity Series. From innovative food waste management practices to advanced water recycling systems, the hotel demonstrates a commitment to eco-friendly operations. The tour highlights Radisson Blu’s efforts to align with the broader goals of the CIRF project, promoting circular food systems and sustainability in the hospitality industry.
- Author :
- Impact Hub Kigali
Ever wondered what goes on behind the scenes at one of Kigali’s most iconic hotels?
As part of our ongoing Circularity Series, Radisson Blu Kigali recently opened its doors for a special Circularity Tour, and it’s clear that sustainability is at the heart of everything they do. From how food waste is managed to how water is treated, the hotel’s eco-friendly practices go beyond just a checkbox—they are an integral part of the operations
Integrated Sustainability: From Waste Reduction to Water Conservation
At Radisson Blu, sustainability is embedded into every aspect of the kitchen operations, with a strong emphasis on waste management. Across eight kitchens, clearly labeled pedal bins for food, paper, and plastic ensure efficient waste sorting, while items that don’t meet strict quality standards are returned to suppliers. In addition to proper disposal and recycling, innovative practices like repurposing leftover cooking oil into soap through a partnership with a local company contribute to the zero-liquid waste initiative. This holistic approach minimizes environmental impact, reduces waste, and repurposed materials, aligning with broader sustainability goals and setting a bench-marking for eco-conscious hospitality.
Fun fact : Every external supplier working with Radisson Blu Kigali , whether it's a farmer or food distributor, must be a certified business through the Rwanda Standards Board.
This ensures that all products meet the highest standards of safety and sustainability.
One of the highlights of the circularity tour was the Cold Kitchen, often referred to as the ‘intensive care’ of kitchen operations due to its critical role in handling raw, uncooked food. To ensure food safety and sustainability, the kitchen adheres to strict hygiene measures and HACCP standards (RS184:2023).Quarterly testing of surfaces, cutting boards, and food itself is conducted to maintain these rigorous standards.
In keeping with their commitment to environmental responsibility, chlorine tablets are used to disinfect ingredients, while PPM paper ensures no residue remains, minimizing chemical impact. This focus on hygiene not only ensures the highest level of food safety but also aligns with Radisson Blu’s broader sustainability goals by reducing waste and chemical contamination in kitchen processes.
Beyond waste management, Radisson Blu’s commitment to sustainability extends to an advanced water recycling system. Every drop of water from the kitchens, and bathrooms is collected, treated, and repurposed. This closed-loop system not only conserves over 10,000 metric tons of water annually but also supports the cooling of the hotel’s towers and engines, and reintroduces the treated water into the hotel’s system for activities such as irrigation.
Radisson Blu’s comprehensive approach to resource management, including waste reduction, water recycling and strict food safety measures, has earned the hotel the prestigious Green key certification. By setting high standard for environmental stewardship, Radisson Blu exemplifies how businesses can drive positive environmental impact while maintaining operational excellence.
A Participant’s Perspective: Sustainability in Action
During the tour, one participant, Yves Junior Habumugisha , shared his highlight: “It was eye-opening to see how sustainability is woven into every corner of their operations, from the kitchens to the water recycling system.
It makes you realize the level of care and responsibility that goes into running an eco-friendly business.” This personal insight reinforced how meaningful these sustainability efforts are, not just in theory but in practice.
Part of a Larger Vision:Circularity Series & The CIRF Program
The Circularity tour was a key component of the Circlarity Series, designed to foster communities of practice around circularity and sustainability through networking exchanges and events that unite practitioners of sustainability.
This initiative was carried out in collaboration with CIRF partners as part of the Circular Food Systems for Rwanda project, with a particular focus on pipeline development activities. The goal is to enhance awareness and deepen the understanding of circularity within Rwanda’ food system, supporting the broader effort to integrate sustainable practices across the sector.
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