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Sustainability Is Good For Business: Food and Beverage Department

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23 views

Sustainability Is Good For Business: Food and Beverage Department

Uploaded by

russel matthias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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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?
MAKING
A WORLD
OF DIFFERENCE…

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