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Sustainable Hospitality Starts with Digital Menus

Written by Raffael Benitez | Jan 28, 2026 10:45:36 AM

As the new year begins, hotels and restaurants are setting ambitious goals. One theme runs through nearly every strategy meeting: sustainability. The hospitality sector has long been scrutinised for its waste – from discarded paper menus to surplus food and energy hungry operations. Meanwhile, more travellers than ever are choosing destinations that match their values. Recent research shows that most global travellers now consider sustainable travel important, and many actively look for hotels that demonstrate eco-friendly practices. As one report noted, 84% of travellers prioritise sustainable choices and 93% say they want to make more sustainable travel decisions in 2026. 

Against this backdrop, digital tools are proving to be powerful allies. Technologies such as mobile ordering platforms, digital menus and integrated data dashboards help hospitality businesses reduce waste, save energy and satisfy eco-conscious guests. In this article we explore why embracing digital menus and operations is not just good for the planet – it’s also good for business. 

The hospitality waste challenge 

Hotels, resorts and restaurants generate significant waste. Disposable paper menus, printed receipts and single-use brochures quickly add up to kilograms of paper per day. 

Surplus food prepared for uncertain demand often ends up in bins. Energy consumption can soar when lights, heating or air conditioning run needlessly, especially in hot climates. 

Waste isn’t only an environmental issue; it also hits the bottom line. Reprinting menus every time prices or ingredients change consumes staff time and money. Excess stock ties up capital, only to be thrown away when it spoils. Consumers are increasingly aware of these impacts – and they’re voting with their wallets. 

 

Guests expect eco-friendly stays 

Sustainability is no longer a buzzword; it’s a booking criterion. Surveys of travellers across Asia, Europe, the Middle East and the Americas show that: 

  • Most travellers believe sustainable travel is important. A 2025 survey of 32,000 travellers in 34 countries found that 84 % consider sustainable travel important and 93 % want to make more sustainable choices when they travel. 
  • Ecofriendly credentials influence booking decisions. Around 2/3 of guests prefer accommodations with visible sustainability certifications, and many are willing to pay more for hotels that prioritise green practices. 
  • Reducing waste and energy consumption are top priorities. Turning off air conditioning and reusing towels are mainstream habits for travellers. They’re also looking for hotels that eliminate single use plastics and offer digital alternatives to paper. 

Guests aren’t just hoping for these features – they expect them. Hotels that demonstrate meaningful sustainability efforts can win loyalty and attract a growing segment of travellers who care deeply about their impact. 

 

Digital menus and mobile ordering: a simple solution 

One of the easiest ways to cut waste and energy use is to replace physical menus and printed collateral with digital alternatives. Here’s how a platform like wi-Q can help: 

  • No more paper menus. Digital menus accessed via QR code or guest devices eliminate the need to print and reprint menus when items change. This reduces paper consumption and associated printing costs. 
  • Realtime updates reduce waste. Because menus can be updated instantly, out of stock items can be removed on the fly. This prevents guests from ordering unavailable dishes and helps kitchens avoid overpreparing food. 
  • Integrated ordering cuts energy use. Guests can order and pay from their smartphones or tablets. Without physical order pads or receipts, restaurants use less paper and fewer electrical devices at the till. Digital receipts are sent via email or SMS, further cutting waste. 
  • Datadriven inventory management. Mobile ordering platforms provide insights into what guests are ordering and when. This helps kitchens plan more accurately, reducing overproduction and spoilage. 
  • Highlight sustainable options. Digital menus can call attention to plantbased dishes, locally sourced ingredients or lowcarbon drinks. This makes it easier for guests to choose ecofriendly options and increases uptake of sustainable items. 

Why now is the time to act 

January is a time for fresh starts and new objectives. As the hospitality industry looks ahead to the rest of the year, sustainability is moving from a nice-to-have to a must have. Regulators are introducing stricter waste and energy standards, investors are scrutinising ESG (environmental, social and governance) credentials, and guests are making greener choices than ever before. 

By adopting digital ordering and menus now, you can: 

  • Get ahead of regulations. Reducing paper and waste positions your property ahead of evolving sustainability requirements. 
  • Enhance your brand. Eco-conscious guests notice hotels that walk the talk. Sustainable operations improve perception and encourage repeat visits. 
  • Cut costs. Less printing, reduced food waste and more efficient energy use all translate into lower operating costs. 
  • Improve operations. Realtime data helps you manage inventory, staffing and pricing more effectively. 

Partner with wi-Q for a greener future 

At wi-Q, we believe that smart technology isn’t just about convenience – it’s about building a better, more sustainable hospitality industry. Our mobile ordering platform enables hotels, restaurants and cafés around the world to deliver seamless service while cutting paper waste, reducing overproduction and engaging eco-conscious guests. 

Ready to see how digital menus can support your sustainability goals? Book a demo with wi-Q today and start the year by making a positive impact on both your business and the planet. 

 

 

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