Comprometiéndose con la Sostenibilidad: 5 pasos para hacer tu restaurante más sostenible
La sostenibilidad se ha convertido en la prioridad número uno en todos los sectores, incluyendo la hostelería. La gente se preocupa por el planeta, y esperan que las empresas también lo hagan. Como chef de cocina o gerente de un negocio de hostelería, puedes tener un impacto positivo tanto en el medio ambiente como en tus resultados económicos pasándote al verde. ¡Es una situación en la que todos ganan! Muchas iniciativas de sostenibilidad ya se están llevando a cabo en los hoteles, como la eliminación de plásticos de un solo uso para artículos de aseo y la petición a los huéspedes de que cuelguen sus toallas para reutilizarlas. Sin embargo, también existen oportunidades para marcar la diferencia dentro de la cocina del hotel. Vamos a explorar cinco maneras fáciles de empezar a hacer tu restaurante de hotel más sostenible hoy mismo.
What does sustainability mean for your hotel restaurant
Sustainability can mean different things to different people and for different sectors. In general, sustainability is all about taking steps to protect, preserve or restore the natural environment. It’s also about protecting communities and promoting social equity. And since hotels have a big impact on both, they have an equally big opportunity to make a difference. By making simple changes, you can help out in big ways. With a bit of creativity, you'll find ways that fit your hotel restaurant and make a real difference.
"Making your hotel more sustainable is not only good for the planet. It’s also good for business!"
Trend 1: Reduce your food waste
Serve smaller portions to reduce leftovers: in many cases, food waste is a direct result of large portion sizes. If your hotel guests regularly have trouble finishing their plates, serve less!
Get creative with leftovers: Excess bread from the breakfast buffet can be transformed into delicious grilled sandwiches for a satisfying lunch. Alternatively, consider repurposing leftover fruit salad into refreshing smoothies, and utilizing stale bread to craft delectable bread pudding, perfect for indulgent high tea sessions.
Keep track of what you use and order only what you need: if you end up throwing out a lot of your stock of fresh food, try ordering smaller quantities of ingredients at more regular intervals.
Share extra food with organizations that help those in need: thanks to organizations such as Too good to go, food that would otherwise be wasted finds its way to people who can actually use it. Working with them costs you next to no time or effort. But you’ll be helping people who are less privileged and who might otherwise not be able to afford a decent meal.
Think about using frozen foods to save what you don't use right away: Frozen bread and pastries are just as good as their fresh alternatives. But you can keep them for way longer and defrost only what you need, when you need it.
Trend 2: Use sustainable packaging
Chances are high you already replaced single-use toiletries by large bottles in your guests’ room. Time to do the same in your hotel restaurant. During the pandemic, hotels may have increasingly utilised single-use plastics for hygiene purposes. Overall, about 40% of plastics we produce are only ever used once. And that puts a burden on our environment that is simply not sustainable. So, offer paper instead of plastic cups if your guests want to take out coffee from the breakfast buffet and stop serving plastic straws in your hotel bar and use stainless steel or bamboo ones instead. Swap out plastic containers and cutlery for our sustainable alternative packaging solutions.
Trend 3: Use more plant-based food in your menu
More and more guests are either steering clear of meat and dairy or at least limiting their consumption. Especially as awareness grows for the enormous environmental impact of the meat and dairy industry. Both in terms of the amount of land and water required to produce it. And the greenhouse gases and polluted ecosystems that result from it. A great way to decrease your carbon footprint as a hotel chef or food & beverage, is offering some plant-based alternatives. Adding vegetarian and vegan options to your breakfast buffet will broaden your customer base and lower your food cost. This can involve substituting dairy with soy or coconut yogurt and plant-based milk. Cold cuts and cheese can be complemented with vegan spreads and warm breakfast plates with veggie alternatives - which often can be cheaper in purchase as well.
At Vandemoortele, we already offer many plant-based, vegetarian, and vegan products. Most of our margarines are plant-based and contain less saturated fat than butter. Most of our bread is vegan and we’re currently looking into plant-based alternatives to butter, eggs, and milk for our pastries.
Trend 4: Source organic, local and sustainable ingredients
One of your hotel restaurant’s most valuable assets is undoubtedly your ingredients! You can’t make good-quality dishes without good-quality ingredients. And where you source them makers a huge difference. When produced locally, sustainably, and ideally organically, your ingredients will not only taste better and last longer, but they’re also more likely to have a positive impact on our environment.
- Look for local suppliers that work with local ingredients & display the origins on buffet labels.
- Use seasonal ingredients in your dishes
- Work with as many naturally and low-processed ingredients as possible
Trend 5: Monitor and reduce your energy consumption
The energy we use (and don’t use) has a massive impact on our environment. And especially in this day and age of skyrocketing energy prices, it also has a massive impact on your running costs! So, it makes sense to do whatever you can to lower your monthly energy bill.
First off, evaluate how much energy you actually use and how much goes to waste. An energy audit will help you fill in the blanks and find out where your energy expenses are going every month, quarter and year. Which will also help you predict seasonal fluctuations and evaluate the success of any measures you take to reduce your consumption.
Here are just a few things you can do to minimize your hotel restaurant’s utility bills:
- Efficient equipment: use energy-efficient appliances such as toasters, coffee makers, and warming trays that are designed to minimize energy usage while maintaining optimal functionality.
- Natural light: arrange the buffet area to make the most of natural light during daytime hours, reducing the need for artificial lighting.
- Smart temperature control: utilize programmable thermostats to regulate heating and cooling in the buffet area, ensuring it’s comfortable for guests without excessive energy use.
- Heat retention: use insulated containers and covers to keep food warm, reducing the need for constant heating appliances.
"If you want to stop climate change and pollution, reducing food waste in your hotel kitchen is a good place to start."
Be proud of your green hotel restaurant
Going green isn't just for show – it's a real way to make a difference. Your hotel restaurant can help protect the planet while also attracting eco-conscious guests. Don't be shy about showing off your efforts! Share your progress online and let people know you're part of the sustainability movement. It's time to make a positive impact and create a better future for everyone.
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