FOOD SUSTAINABILITY

1. Introduction to Food Sustainability

 Definition and Importance

 Environmental Impact of Food Choices

 Sheraton's Commitment to Sustainability

2. Sustainable Sourcing

 Local and Seasonal Ingredients

 Certified Organic and Fair Trade Products

 Responsible Seafood Selection

3. Minimizing Food Waste

 Portion Control and Buffet Management

 Proper Food Storage and Rotation

 Creative Ways to Utilize Food Scraps

4. Energy Efficiency in the Kitchen

 Efficient Cooking Techniques

 Energy-Saving Appliances

 Kitchen Workflow Optimization

5. Water Conservation

 Responsible Water Usage Practices

 Proper Dishwashing Techniques

 Leak Detection and Maintenance

6. Responsible Packaging

 Reduction of Single-Use Plastics

 Eco-Friendly Takeout Containers

 Packaging Recycling Guidelines

7. Educating Guests

 Providing Sustainable Menu Information

 Engaging Guests in Sustainable Practices

 Encouraging Responsible Dining Habits

8. Collaborating with Local Communities

 Building Relationships with Local Producers

 Participating in Community Sustainability Initiatives

 Donations and Food Recovery Programs

9. Monitoring and Improving Sustainability Practices

 Tracking Key Sustainability Metrics

 Regular Training and Updates for Staff

 Feedback Collection for Continuous Improvement

10. Conclusion
Sheraton Food Sustainability Training Manual

Introduction to Food Sustainability:

Welcome to the Sheraton Food Sustainability Training. In this concise manual, you'll learn how to
contribute to a more sustainable future through your role in the Food & Beverage department. Let's get
started!

1. What is Food Sustainability?

Food sustainability refers to producing, preparing, and consuming food in ways that minimize negative
impacts on the environment, society, and economy. It involves making choices that benefit the
environment, society, and economy. By minimizing waste, sourcing responsibly, and conserving
resources, we ensure a better future for all.

2. Sourcing Responsibly:

 Local & Seasonal: Choose ingredients that are sourced locally and in-season. This reduces our
carbon footprint and supports local communities.

 Certified Products: Prioritize certified organic and fair trade products to ensure ethical sourcing.

 Seafood Responsibility: Opt for sustainable seafood options to protect marine ecosystems.

3. Minimizing Food Waste:

 Portion Control: Serve appropriate portion sizes to reduce plate waste.

 Smart Storage: Properly store and rotate ingredients to prevent spoilage.

 Creative Solutions: Find innovative ways to use food scraps, like creating stocks or garnishes.

4. Energy Efficiency:

 Smart Cooking: Use energy-efficient cooking techniques to conserve energy.

 Appliance Usage: Opt for energy-efficient appliances and maintain them regularly.

 Workflow Optimization: Streamline kitchen processes to minimize energy use.

5. Water Conservation:

 Wise Water Use: Conserve water during food prep and cleaning.
  Dishwashing Practices: Follow water-saving dishwashing methods.

 Dishwashing practices refer to the methods and techniques used to clean and sanitize dishes,
utensils, and cookware after they have been used for cooking or eating. Proper dishwashing is
essential for maintaining hygiene, preventing the growth of harmful bacteria, and ensuring the
safety of the food being prepared and consumed. Here are some important practices to
consider:

 Pre-Scraping: Before placing dishes in the sink or dishwasher, it's a good idea to scrape off
excess food particles into the trash or compost.

 Rinsing: Rinse dishes under running water to remove any remaining food residue. This step is
particularly important if you're not washing dishes immediately after use. However, if you're
using a dishwasher, you don't need to thoroughly rinse dishes, as modern dishwashers are
designed to handle some food residue.

 Sorting: Separate dishes based on material type, fragility, and level of soiling. Delicate glassware,
fine china, and nonstick cookware may require gentler washing compared to sturdy plates and
utensils.

 Dishwashing Soap: Use a mild dishwashing detergent that is specifically designed for hand
washing or dishwashers. Avoid using regular hand soap or laundry detergent, as they can leave
residues and may not be safe for consumption.

 Scrubbing and Brushing: Use a sponge, brush, or dishcloth to scrub dishes, making sure to clean
all surfaces, corners, and crevices. For stubborn food particles, soak the dishes in warm soapy
water before scrubbing.

 Utensils and Hollow Items: Pay special attention to utensils and items with hollow spaces like
cups and bowls. Make sure to clean inside and outside surfaces thoroughly.

 Leak Detection: Regularly check for and fix leaks promptly.

6. Responsible Packaging:

 Reduce Plastics: Minimize single-use plastics in packaging.

 Eco-Friendly Containers: Opt for sustainable takeout packaging.

 Educate Guests: Inform guests about responsible disposal practices.

7. Educating Guests:

 Menu Information: Highlight sustainable menu choices to guests.

  Guest Engagement: Encourage guests to support sustainability through their choices.

 Reduce Food Waste: Advice guests on portion sizes and leftovers.

8. Community Collaboration:

 Local Partnerships: Build relationships with local producers and farmers.

 Community Initiatives: Participate in local sustainability projects.

 Food Donations: Contribute to food recovery programs.

9. Monitoring & Improvement:

 Metrics Tracking: Monitor food waste and resource usage.

 Ongoing Training: Stay updated on sustainability practices.

 Feedback Loop: Collect input from staff and guests for continuous improvement.

Thank you for your commitment to Sheraton's food sustainability efforts. Your role matters in creating a
positive impact on the environment and society. Together, we can make a difference.

References:

1. https://www.medicalnewstoday.com/articles/sustainable-gastronomy-can-food-
abundance-be-sustainable#What-is-sustainability?

2. oodwise.org/learn/sustainability/

3. https://egyankosh.ac.in/bitstream/123456789/77374/1/Unit-8.pdf

4. https://www.bbc.co.uk/bitesize/guides/zsdhbk7/revision/3