Sustainable Kitchen: New training project by Futouris and QTA
Berlin, February 16, 2017. Futouris e.V. and the Quality Travel Alliance (QTA), the largest European travel agency cooperation alliance, are launching the educational project “The Sustainable Kitchen” in Egypt. Within the this initiative in an initial training session 30 Egyptian hotel staff will be trained in 2017 to ensure a sustainable catering offer for their guests. The goal is the development of a training concept that is firmly integrated into the training of cooks and service staff.
Hasso von Düring, Chief Executive Officer of Futouris and CEO of Lufthansa City Center: “Sustainability is a determining factor for more and more travelers in the choice of holiday destination. This also includes a corresponding culinary offer. In this respect, our qualification initiative for Egypt is not only ecologically sensible, but also economically relevant.”
For the QTA, Albin Loidl (Managing Director Neckermann Reisen Partner / Team) stated: “Egypt is known for its high-quality hotel offer and a particularly attractive price-performance ratio. In the area of sustainability, however, there is a need to catch up. Therefore, the joint initiative with Futouris is important in order to make even greater use of the great potential of the holiday region of Egypt in sales. “
The “Sustainable Kitchen” qualification project is based on the Futouris “Sustainable Food” industry project, which has identified the training of hotel employees as a key factor for the realization of a sustainable food and drink offer in holiday hotels. The project is being implemented jointly with the local partners of the Egyptian Chefs Association (ECA), the German Agency for International Cooperation (GIZ) RIBH MENA on behalf of the German Federal Ministry for Economic Development and Cooperation (BMZ), the Orascom Hotel Management Group and Food Tracks.
A preliminary survey conducted by trainers and chefs from Egyptian hotels concluded that very little knowledge about sustainability in general and how to deal with sustainable food in particular was conveyed to chefs and F & B staff in the Egyptian education system. Even in the tourist-strong region of Hurghada, the knowledge of hotel employees on sustainability aspects and sustainable food has so far been very low.
This is exactly where the project starts. Based on the findings of the “Sustainable Food” project, a special training program has been developed for the Egyptian market, which will start in its first of two test phases at the end of February. In the future, all relevant hotel employees, such as kitchen staff, chef buyers, F & B managers and managing directors, will be trained on sustainable food.
The Sustainable Food industry project has shown that the training of the hotel staff is one of the key factors for realizing a sustainable food offer in hotels.