Over 180 employees of Red Sea Hotels have been trained in Sustainable Food so far
The Futouris industry project “Sustainable Food” has shown that the training of hotel staff is one of the key factors for realizing a sustainable food offer in hotels.
As part of the implementation phase of the project “Train-the Trainer”-workshops were developed in which the regional quality director, Dr. Yousif Marzouk, of the Egyptian hotel group Red Sea Hotels took part. As part of the project of ETI he will now train his colleagues in all 17 Red Sea Hotels. The training material was adapted to local conditions.
Contents of the training include information on integrating sustainability in purchasing processes and helpful tips how to offer more local and sustainable products at the buffet. Trainer Yousif also shares information on monitoring and reducing food waste so that at the end a strategic plan can be developed to become a sustainable kitchen. The contents are integrated in the on-job-training for all employees.
The first 10 trainings took part in April 2019 in Sunwing Makadi Waterworld and Siva Grand Beach in Hurghada. Over 180 employees of different departments such as F&B (service, kitchen & steward), front office & guest relation, purchasing, quality, training and agriculture engineering have been trained.
Not only the hotels and guests benefit from the training but also the employees who can transfer their knowledge gained into their personal life.
Further trainings are planned in the next few months so that at the beginning of the winter season all 4,000 employees in the targeted departments of the Red Sea Hotel are trained.
The trained employees of the two hotels have already developed and implemented measures in order to improve the offer of sustainable food at the buffet. For example, the fruits are cut right in front of the guests to show that they are fresh and thus to reduce food waste. Furthermore, a member of the kitchen team is making Egyptian bread with the kids to show them the local peculiarities. More live cooking stations with grilled vegetables, pasta, oriental pies, seafood, shawarma and roasted kofta or fish are established as this is a good measure to reduce food waste.
In the further course of the project, food waste will be measured and analyzed in one pilot hotel in cooperation with a partner. On this basis practical measures to reduce the food waste be will be developed together with the staff and tested in the hotels.
The quality management of Red Sea Hotels develops internal training materials based on the Sustainable Food Staff Trainings und adapts those onto the Egyptian context. After laying the fundamental understanding for sustainability, sustainable procurement and acting sustainably in the daily routine, the focus is on the avoidance and reduction of food waste.