Sustainability is Good for Business

FOOD AND BEVERAGE DEPARTMENT

Introduction

– Our customers are looking for accommodation that is working to improve its sustainability and reduce negative environmental impact

– The hotel is making efforts to reduce its water and energy consumption and to minimise the production of waste

– All departments are able to contribute to this effort

Food & Beverage – Energy Reduction

– Turn off lights in restaurant and adjust heating / cooling between meal services

– Turn off kitchen and restaurant equipment when not needed (i.e. Plate warmers, coffee makers, toasters etc.)

– Use dishwashers for full loads only

– Keep condensing coils of refrigeration equipment clean

Food & Beverage – Water Reduction

– Don’t let taps run unnecessarily

– Install aerators / flow restrictors on taps where high flow rate is not required

– Use a mop and bucket rather than a hose to clean floors

– Thaw frozen food in fridge (not under running water)

Food & Beverage – Waste Minimisation

– Avoid disposable / single use items: plates, cups, cutlery, plastic straws, aprons, hats, heating fuel cartridges etc.

– Avoid use of single serve items, provide bulk dispensers instead

– Use storage containers with lids in preference to plastic wrap, foil etc.

– Separate waste into reusable, returnable and recyclable items

– Collect food waste for composting

Case Study – Sri Lanka

– Hotel Sigiriya

– Action– Kitchen water is passed through a grease trap

– Plastic water bottles are only provided for packed lunches. Plastic cutlery is not used

– Stewards offer straws in drinks but advise guests that the hotel is trying not to use them

– The dining area has natural lighting during the day and natural ventilation

– Impacts– Solid grease is sold to a local dealer for use in the manufacture of soap.

– Number of straws used per month reduced from 5000 to 3000

– Through a combination of all of its environmental procedures, the hotel saved in the region of $40,000 US in 2009

Action Planning

– Discuss what options there are for reducing energy, water and waste in your operations

– create a list of potential actions

– who needs to be involved to ensure that these actions can take place?

– how quickly do you anticipate these actions being put into place?

– will any further training be required?

MAKINGA WORLDOF DIFFERENCE…