Energy consumption

Emissions and Raw material extraction through energy generation and consumption place a burden on the environment, but also on the financial costs for your own business are substantial. In the hospitality industry, energy costs average 5–10 percent of sales to (Source: DEHOGA Environmental Brochure, 2016).

For new devices, be sure to opt for a high energy efficiency class – in the long term, the purchase costs pay for themselves through lower energy consumption.

But even with existing inventory and through smaller adjustments There is a lot of potential to save energy here. Pay attention to a full capacity utilization and the correct setting of refrigerators and dishwashers, avoid the standby function and unplug appliances from the mains, which are only used occasionally. Use energy-efficient LED bulbsinstall motion sensors in the office, warehouse, and sanitary facilities, and heat according to actual demand.

Further immediate measures and detailed recommendations for action can be found on the website of the DEHOGA Energy Campaign.

Shopping & Dining

Livestock farming, Shipping and Food waste are among the biggest factors influencing the environmental footprint of the hospitality sector.

The reduction of animal-based foods on the menu, primarily a Regional sourcing as well as a good Costing with purchase and Menu planning therefore form the basis for a sustainable offering.

Additionally, you can improve your own environmental footprint by focusing on when sourcing Reusable container or Bulk pack relies on instead of many small individual packages.

The Direct purchase from the producer reduces not only transport distances and emissions due to cooling and storage – close collaboration with the producers and the absence of middlemen also offers the possibility to to save costs.

At Beverages are also regional products preferable, because even with supposedly environmentally friendly returnable glass bottles, long transport routes have a negative impact on the environmental footprint due to their weight.

Waste prevention

From a total of 18 million tonnes of food waste per year, already arise 3.4 million tonnes of food waste among major consumers alone, namely in Hospitality, the hotel industry, and canteens. 2.4 million tonnes of this are resources that would still be usable. Although needs-based shopping and good planning help, it is not always easy to control the waste generated in order to avoid food waste. The initiative Too good for the bin delivers Tips, how to solve this problem reduce can.

If not all dishes are eaten after all, or if unprocessed products remain, the Collaboration with platforms as Too Good To Go or food sharing.

It is also worth taking supposed Waste as a recyclable material to consider and get creative – it can prove worthwhile to use the peel and other Sections of vegetables and fruit to use, and fermenting and preserving also provide a good and resource-saving way to make food last. Inspiration for this comes, among others, from the chef, author, and activist Sophia Hoffmann, who are particularly active in their work against the Food waste uses.

Some manufacturers also rely on Leftovers from Hospitality, to use it as a Material for new products to use – Coffee shape from Berlin, for example, uses used coffee grounds to make cups and mugs from them.

Packaging waste can be reduced by avoiding portion packs and instead reusable containers Use containers such as milk jugs and sauce dispensers and fill them from bulk packs.

As a general rule, the Introducing Waste Separation, because separately collected recyclables such as paper, glass, plastics, or organic waste can be almost completely recycled. Since residual waste bins, unlike recycling bins cost money, reducing waste is also financially worthwhile.

Reusable instead of disposable

Already today, there are practical and (in the long term) cost-effective alternatives for all areas. Examples of durable reusable items that conserve resources are easy-care cloth napkins, Chopsticks from stainless steel and our robust Glass drinking straws.

For takeaway food from snack bars or kiosks, but also as "leftover boxes" when the portion at the restaurant turns out to be too large, are suitable eco-friendly disposable solutions, that are recyclable or compostable or even edible and are made from renewable raw materials or recycled materials.

For hot to-go beverages, there are Cup deposit from providers such as Recup, which can be returned to associated partner stores.

HALM would also be suitable as a sustainable to-go companion and could be sold with the drink for an additional charge of 1–2 €. Engraved with your own logo, HALM also becomes a Advertising medium.

A guide to using sustainable products for Hospitality can be found, for example, at Tutaka.

Service & Communication

90 percent of guests pay attention to the Choosing a restaurant also on whose Sustainability, thus the result of a Survey of the online reservation service Bookatable. So let your guests know what sustainable measures you are taking by making your environmental management an integral part of your Marketing make and also reflect it in the service.

A coordinated outfit that Durability uses and already avoids disposable plastic or Styrofoam items is already making a start. Small details and thoughtful touches such as filtered tap water that you provide, or edible decorations instead of cocktail umbrellas can further reinforce your sustainable concept.

In the menu or by contacting the service directly, you can obtain information about the The origin of the ingredients used give. At events such as a summer party or an open day, you can showcase the special features of your kitchen, while information events where you present your suppliers and special products create additional added value.

Offer your guests Ideas with things they can implement in their everyday personal lives!

You can use your Engagement also through various Seal have confirmed or part of a Community for sustainable Hospitality and the hotel industry. Greentable For example, it offers a platform for "green hosts" and the hotel partnership Sleep Green Hotels certified hotels for their sustainable efforts. Green Chefs has a Label launched for sustainable restaurants and hotels, which is also sure to be well received by guests. Such collaborations or promotional measures for the international "Sustainable Hospitality Day" on June 18 can provide you with additional Range procure.

Examples from practice

…which show that sustainable measures can be easily integrated into operations Integrate leave and be well received by the audience.

The vegan-vegetarian Café Sturbock in Würzburg uses original and } Ingredients sourced from the family bakery, the family brewery, and the Naturland farm from the Region refer.

The classic Café Morgaen sources most of its ingredients from regional producers, offers a wide range of vegan dishes and also relies on high-quality and durable products such as our HALM glass drinking straws in its service.

The guesthouse Villa Vegana in Mallorca offers in its vegan cuisine ` to show guests their recipes and encourage sustainable cooking.

The MB Cafe & Bar relies on changing, seasonal daily specials, whose ingredients come from the Region originate. In doing so, they work with Marktschwärmer together.

Conclusion

Whoever his Sustainably optimized operational processes, cannot only long-term on Cost savings be pleased, but also secure a competitive advantage.

If you want to save energy, primarily shop locally, avoid waste as much as possible, in service on eco-friendly alternatives set and also communicate all of that effectively, promote not only your Environmental footprint, but also your Image. And last but not least, your guests can enjoy an all-around sustainable experience.

Further recommendations on the topic

1. Why correct Waste separation why it is so important in Hospitality and what it looks like?
2. Why is HALM the best straw for your business?
3. How hygienic is HALM despite Corona?
4. What does HALM Glass especially?