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Published by DRINKS NETWORK, 2019-09-10 23:59:32

10 SUSTAINABLE IDEAS FOR HOSPITALITY

Transform your hospitality business for a more sustainable future with these ideas.

Keywords: Sustainable,hospitality,hotel,bar,kitchen,waste,food,water,purezza

TEN IDEAS FOR
SUSTAINABLE
HOSPITALITY

e-BOOK

INTRODUCTION JOIN OUR MISSION

TO REMOVE 30 MILLION SINGLE-USE
PLASTIC BOTTLES FROM THE HOSPITALITY

SUPPLY CHAIN, ANNUALLY.

WWW.DRINKSNETWORK.CLUB/SUSTAINABILITYMISSION

TEN IDEAS FOR
SUSTAINABLE
HOSPITALITY

This e-Book is intended to help inspire people to decrease the
hospitality carbon footprint through thoughtful ideas provided by
operating businesses in Australia.

We strongly suggest that before implementing any new reusing,
recycling and carbon off-set ideas into your business, you first
consult a professional with a step by step plan to ensure that it
won’t impact on the most important sustainability factor, the
sustainability of your profitable business.

All the best for a brighter and plastic bottle free future.

Hayden Wood | Drinks Network

W W W. D R I N K S N E T W O R K . C L U B / S U S TA I N A B I L I T Y M I S S I O N

© Copyright Drinks Network 2019
www.drinksnetwork.com.au

TEN SUSTAINABLE IDEAS

PEOPLE
PLANET
PROFIT

TABLE OF
CONTENTS

Bottled Water Alternatives……………………………………….6
Turn Food Waste Into Energy……………………………………7
Staw & Napkin Alternatives……………………………….……10
Locally Generated Power…………………………………..…..11
Green Cleaning Products……….………………………..…….14
Food Preparation……….…………………………………..……15
Menu Selection……….……………………………………..……18
Own Grown…………….……………………………………..…..19
Run A Sustainable Business….………………………….…….22
Food Rescue…………….…………………………………..……23
How To Join The Purezza Mission……………………….…….25
Support………………………………………………….……..…..27
Suppliers……………………………………………………….…..28

POUR LOCAL Help remove 30
million single

use plastic
bottles from
the hospitality
supply chain

annually.

BOTTLED WATER
0 ALTERNATIVES

In support of waste reduction and a higher quality
experience, many hospitality businesses are moving away

y from bottled water as the standard and offering unique
hydration options for hotel guests, bar patrons and restaurant
diners.

Look for a filtered water dispensers like Purezza,
complimentary refillable bottles, and other options designed
to offer guests convenient and palatable alternatives to water
in plastic bottles.

Humans buy about
1,000,000 plastic bottles

per minute in total.

TURN FOOD WASTE
INTO ENERGY

The microbes that have been seeded in the huge tanks break
down the food waste to produce two gasses: methane which
becomes the fuel for the huge engines that turn the
generators to produce electricity (which is enough to power
2000 homes); and the other gas is carbon dioxide. This is let
out into the atmosphere where it is absorbed by plants.

The remaining liquid is called ‘digestate’ and is a liquid
fertiliser (some 120,000 litres daily). It is used to make high
quality compost for Richgro to put into bags and bulk for
landscapers. Also ideal for farmers to organically grow crops
and improve the soil.

Food waste composting programs
can demonstrate waste diverted
from the landfill upwards of 40–50%.

Australia has its COMPOST WET WASTE
first ‘Food Waste to
Energy’ facility in

Perth. Ask your
local council about
your composting

program.

ACCOMPANIMENT OPTIONS Half a million straws
are used in the world
every day. Refusing
straws is becoming a

trending practice!

STRAW & NAPKIN
ALTERNATIVES

The number of organisations have taken it upon themselves
to voluntarily abandon plastic straws for paper or reusable
options is growing daily. Companies like Starbucks and
Merivale, Park Hyatt and most of our local small bars are
among them.

In light of all this, perhaps the time has come for restaurants
to start looking at greener, more sustainable solutions in all
areas. In our industry, that means encouraging customers to
look to more linen solutions and less paper. Linen napkins
and reusable coasters are a great example.

Seabirds can ingest as much as 8 percent
of their body weight in plastic, which for

humans "is equivalent to the average
woman having the weight of two babies in

her stomach.”

LOCALLY
GENERATED POWER

From central operations such as boilers to lighting systems,
kitchen equipment, and automated energy management
systems, hotels globally are working to reduce energy use
while sustaining, and whenever possible enhancing, the
guest experience.

Ovolo Hotel Woolloomooloo have hydro electric powered
elevators while Park Hyatt Sydney power their entire air-
conditioning with hydro. To generate power, both examples
use Sydney Harbour water that is returned safely back to the
ocean.

Small-scale hydro-electric generation
accounted for 1% of total electricity

generated in NSW (including ACT) in 2017.

Ovolo Hotel powers their GREEN POWER
elevator with hydro electric
power from generated from
Sydney Harbour sea water.

CHEMICAL FREE CLENSE Everything that goes down the drain
is biodegradable and better for the
environment. TLC for momma nature!

GREEN CLEANING
PRODUCTS

Recognising the importance of safer products for guests and
employees as well as the natural environment, many hotels
have shifted to cleaning products that are made with bio-
based oils and other natural cleaners.

By making the switch, they are reducing the use of products
with chlorine bleach and petrochemical derivatives. These
more natural products have demonstrated performance and
are less irritating to guests, employees, and the environment.

Plant based cleaners cannot
contribute to environmental
problems such as global warming,
ozone layer depletion, aquatic

toxicity or air pollution.

FOOD
PREPARATION

Look at what you are currently sourcing, create some
measurable standards and calculate your current purchases.
This sets a baseline that a restaurant can evaluate against
when creating goals, which is the next step.

Decide what you wish to accomplish, which could be a
number of different things, from sourcing local organic
products to growing your own herbs and vegetables or
perhaps using only sustainable seafood on your menu.

With goals set, create a plan of action, including a budget
and a timeline.

(Approximately 33 percent of the population)
are eating vegetarian meals more often,
though they are not vegan or vegetarian.

A total plant-based menu reduces a MINIMISE PREP WASTE
business’s carbon footprint on livestock

farming and transport of meat.

PLANT BASED Having vegan and plant-based
menu options attracts a wider

audience of customers.

MENU
SELECTION

Hotels and resorts are integrating more and more selections
in menus of all types that integrate organic produce,
hormone-free meats and dairy, and other natural products
that offer guests healthier food selections.

Vegan wine is a thing. It’s not like your meat eating audience
will reject it, but your vegan guests will love you for it.

600% increase in veganism in
only 3 years is a staggering

statistic. Its pretty obvious that
more and more people are moving

toward a plant-based lifestyle.

OWN GROWN

More and more chefs are growing their own vegetables and
herbs, not just to save money, but to have more control and
creativity. It’s a trend many younger chefs are interested in as
opposed to just placing orders for someone else's fruit,
vegetables and herbs.

Restaurant chefs see a bigger picture of fresh, locally
sourced, organic produce and realise they can do it
themselves, with their staff, as part of their work ethic and
business model,

It's fresh and flavoursome, reduces food
miles and having plants around the

place has a positive impact on the mood
of the customers. Plus, it looks awesome.

Restaurants and Hotels are ONSITE GARDENS
using rooftop space to grow

their own produce.

PEOPLE, PLANET, PROFIT Being sustainable is
not just about

sustaining society.
It’s about sustaining

culture.

RUN A SUSTAINABLE
BUSINESS

Here's the good news: sustainability in the hospitality industry
is more than just a feel-good thing to do, it can result in real
savings on a number of fronts — not least, the planet.

If you need any further incentive to build sustainable
practices into your business, you don't need to look any
further than the bottom line and profits.

For example, if you replace all your light globes with low-
powered LED bulbs, you'll not only reduce your carbon
footprint, you'll also save a substantial amount of money. It's
the same with waste reduction, recycling and many other
ares of your business.

Economic stability and sustainability are linked.
Businesses who incorporate sustainable principles
must stand the test of time because of these things.

FOOD RESCUE

OzHarvest was the first organisation in Australia to rescue
perishable excess food. They now work with over 3,500 food
donor businesses to facilitate the rescue of quality surplus
food — free of charge, for over 1,300 local charities.

The demand for food relief continues to rise, with over four
million people in Australia struggling with food insecurity.
Food rescue programs are working hard to ensure a regular
supply of nutritious food to many agencies. Many say they
could take double to meet demand.

Eliminating global food waste
would save 4.4 million tonnes of
C02 a year, the equivalent of taking

one in four cars off the road.

OzHarvest vehicles directly NOURISH OUR COMMUNITY
collect food from food donors

and deliver it straight to
agencies in need.

GET STARTED HOW TO JOIN THE
PUREZZA MISSION

Help us on our mission to
remove 30 million single-
use plastic bottles from

the hospitality supply
chain annually.

www.drinksnetwork.club/SustainabilityMission

Step 1

Within The Next 24 Hours
A Purezza Rep will call you to make an
appointment. Book a date in your calendar to

meet & greet.

Step 2

Within 7 Days
The Purezza System is simple and easy for
technicians to install. This will happen at a time

that suits your business.

Step 3

Straight Away
Pour local clean filtered, fresh still and sparkling
water. Help decrease single-use plastic bottle

waste.

USFUL CONNECTIONS SUPPORT

Sustainability Toolkit – Hospitality
http://www.businesschamber.com.au/NSWBC/media/Misc/
Policy%20Documents/Sustainability-Toolkit-Hospitality.pdf

Environmental Sustainability for the Hospitality Industry
http://www.geca.eco/our-industries/hospitality/

Environmental Sustainability – Green Table - RCA
https://rca.asn.au/rca/what-we-do/products-programs/
environmental-sustainability-green-table/

Australia | Sustainable Event Alliance
https://sustainable-event-alliance.org/category/sea-
accredited-professionals/consultant/australia-consultant/

Bachelor of Sustainability | Study Online
https://studyat.une.edu.au/cl-landing-digital-2019-tri3/
sustainability-241Y4-2065WI.html?
&gclid=EAIaIQobChMIwdOQhZeT5AIVgx0rCh06oQ33EAAY
AiAAEgKtR_D_BwE&gclsrc=aw.ds

SUPPLIERS

Liquor Distributor | Nip of Courage - Australia
https://www.nipofcourage.com/

TLC Commercial Cleaning Products
https://tlccommercial.com.au/

Green Products | Agar Cleaning Systems | Commercial
https://agar.com.au/green-products/

BioPak | Together we can make a difference
https://www.biopak.com.au/products/napkins

Green Pack Enviro Friendly Packaging
https://www.greenpack.com.au/

Premium Chilled & Sparkling Water · Purezza
https://www.purezza.com.au/
1300 12 87 24

THAN

www.drinksn

NK YOU

network.com.au

Transform your
Business for a more
sustainable future.

WWW.DRINKSNETWORK.CLUB/SUSTAINABILITYMISSION


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