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…