Energy consumption

Emissions and Raw material extraction through energy production and consumption harm the environment, but also the financial costs for your own business are significant. In the hospitality industry, energy costs average 5–10 percent of revenue on (Source: DEHOGA Environmental Brochure, 2016).

When choosing new devices, make sure to go for a High energy efficiency class – in the long term, the purchase costs pay for themselves through lower energy consumption.

But also with existing inventory and through minor adjustments there is a lot of potential to save energy. Make sure to choose a full capacity and the correct setting of refrigeration appliances and dishwashers, avoid the standby function and unplug appliances from the grid, which are only used occasionally. Use energy-saving LED bulbsinstall motion sensors in the office, warehouse, and restrooms, and heat only as needed.

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

Shopping & Menu Offer

Livestock farming, Transport 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, predominantly Regional sourcing as well as a good Calculation with purchase and Meal planning constitute the basis for a sustainable offering.

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

The Direct purchase from the producer reduces transport distances and lowers emissions from cooling and storage, while close collaboration with producers and cutting out middlemen also makes it possible to to save costs.

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

Avoiding waste

Of a total of 18 million tonnes of food waste per year, already arise 3.4 million tonnes of food waste among large-scale consumers alone, i.e. 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 well-planned preparation 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.

Should not all dishes be eaten after all, or if unprocessed products are left over, it is recommended Collaboration with platforms how Too Good To Go or Food sharing.

It is also worth considering supposedly Waste as a recyclable material to take a closer look and get creative – it can pay off to use the peel and other Vegetable and fruit trimmings 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 stand out in their work especially against the Food waste uses.

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

` refillable containers Use containers such as milk jugs and sauce dispensers and refill them from bulk packs.

The following is generally recommended Introduction of waste separationbecause separately collected recyclables such as paper, glass, plastics, or organic waste can be recycled almost completely. Since residual waste bins, unlike recycling bins Cost money, reducing waste is also financially worthwhile.

Reusable instead of disposable

There are already sensible and (in the long term) cost-effective alternatives available for every area today. Examples of durable reusable items that conserve resources include easy-care Fabric napkins, Chopsticks made of stainless steel and our sturdy Glass straws.

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

For hot to-go drinks, there is Deposit cup from providers such as Recup, which can be returned to participating partner stores.

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

An overview for the use of sustainable products for Hospitality can be found, for example, at Tutaka.

Service & Communication

90 percent of guests pay attention to the Choice of a restaurant also on whose Sustainability, so the result of a Survey of the online reservation service Bookatable. Let your guests know what sustainable measures you are taking by making your environmental management an integral part of your Marketing make and reflect that in the service as well.

A harmonious interior design based on Durability uses and 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 additionally emphasize your sustainable concept.

In the menu or by contacting service directly, you can get 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, or information events where you introduce your suppliers and special products create added value.

Give your guests Ideas with them, which they can put into practice in their everyday personal lives!

You can get your Engagement also through various Seal have confirmed or part of a Community for sustainable Hospitality and the hotel industry. Greentable offers, for example, a platform for “green hosts” and the hotel partnership Sleep Green Hotels certifies hotels for their sustainability efforts. Green Chefs has a Award launched for sustainable restaurants and hotels, which is also sure to be well received by guests. Such partnerships or promotional measures for the international "Sustainable Hospitality Day" on 18 June can give you additional Range obtain.

Examples from real life

…that show that sustainable measures can be easily integrated into operations Integrate leave an impression and go over well with the audience.

The vegan-vegetarian Café Sturbock in Würzburg uses original and natural Ingredients that they source from the family bakery, the family brewery, and the Naturland farm from the Region refer.

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

The guesthouse Villa Vegana on Mallorca offers in its vegan cuisine Cooking classes `

The MB Café & Bar focuses on seasonal daily specials, whose ingredients come from the Region originate. In doing so, they work with Market Delights together.

Conclusion

Anyone who has their Operations sustainably optimized, can not only long-term on Cost savings `

If you want to save energy, primarily shop local, avoid waste as much as possible, in service on ecological alternatives set and also communicate all of this effectively, promote ` Environmental footprint, but also your Image. And last but not least, your guests can look forward to a thoroughly sustainable experience.

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