Mövenpick Hotel Hanoi Centre turns coffee waste into biofuel

Mövenpick Hotel Hanoi Centre in Hanoi is expanding its sustainability push with a Coffee Briques program that turns used coffee grounds into biofuel for cooking and heating. The hotel says the effort supports its circular economy goals after earning its first Green Globe certification in January 2026.

Why it matters: - The Coffee Briques program gives Mövenpick Hotel Hanoi Centre a way to turn food waste into fuel instead of sending it to disposal. - The approach lowers reliance on firewood and traditional charcoal. - The hotel ties the effort to broader goals for responsible hospitality, waste reduction and lower environmental impact.

What happened: - Mövenpick Hotel Hanoi Centre received its first Green Globe certification in January 2026. - The hotel is in Hanoi, Vietnam. - The hotel introduced Coffee Briques as part of its circular economy and sustainability work. - Used coffee grounds from the kitchens are mixed with an organic binder made from paper scraps, bread scraps and water. - The mixture is pressed into briquettes for use as biofuel in cooking and heating. - The hotel worked with Diversey on the Coffee Briques process. - Thomas Evrard, general manager at Mövenpick Hotel Hanoi Centre, said the certification marked a meaningful milestone for the hotel’s sustainable hospitality efforts.

The details: - The hotel says its resource management strategy focuses on energy, water and waste reduction. - Public areas and guestrooms now use 100% energy-efficient LED lighting. - Energy monitoring and consumption control systems are in place. - Staff take part in annual Earth Hour activities to support energy awareness and lower daily consumption. - Water-saving fixtures are installed in bathrooms and public areas. - The hotel monitors water use regularly. - Single-use plastic items have been replaced with sustainable alternatives in guestrooms, food and beverage outlets and back-of-house operations. - The culinary program prioritizes locally sourced ingredients to cut carbon emissions and support local farmers and suppliers. - Seasonal menus are designed to reduce food waste by using ingredients aligned with natural harvest cycles. - Waste separation and food waste reduction practices are built into the kitchens.

Between the lines: - The hotel is pairing operational changes with guest-facing sustainability efforts, which can make environmental programs more visible and easier to maintain. - Turning coffee grounds into briquettes is a practical example of circular economy thinking because it reuses a waste stream already generated on-site. - The Green Team appears to function as the internal engine for the hotel’s sustainability and community work. - Community programs such as the Blue Dragon Walk, the Kilo of Kindness Campaign and donations to the Social Protection Center extend the hotel’s sustainability brand beyond the property. - In 2025, the hotel donated fertilizer on Volunteering Day for Tree Planting at Ba Vi National Park to support biodiversity efforts in Vietnam.

What’s next: - The hotel says it will continue improving sustainability practices across operations. - Staff awareness campaigns on energy, water and waste reduction are expected to continue throughout the year. - The Green Team is likely to keep supporting community and charitable programs in Hanoi. - The hotel’s sustainability work will remain linked to its dining operations, waste management and local partnerships.

The bottom line: - Mövenpick Hotel Hanoi Centre is using a mix of operational upgrades and waste-to-fuel innovation to make sustainability part of daily hotel operations.