5 Steps to Sustainability

Our Process

Demonstrate your commitment to sustainable food and beverage offerings and incorporate this into your goals and strategies. These will serve as guidelines for you and your employees in your daily operations. Hotel and kitchen management play a crucial role in implementing sustainable menus and coordinating operational processes. Without commitment from management, there will be no change toward more sustainable practices. Implementation can be successful if the following five steps are followed continuously:

1. Education

Raise awareness among your employees about the importance and benefits of sustainable food offerings in order to secure the support of as many members of the workforce as possible. Train your employees in all areas of sustainable nutrition in order to continuously renew and improve operational processes.

2. Plan

Define targets for all sustainability parameters and review them regularly, e.g., targets for suppliers, greenhouse gas emissions, resource consumption, waste volumes, etc.

3. Involve

Build long-term relationships with your suppliers, employees, and the local community. This will increase the quality of your offerings while minimizing risks. Initiate a process of change and encourage management and employees to continuously innovate and move toward sustainability.

4. Measure

Regularly monitor and measure your progress, e.g., successes, proportion of local products, food waste statistics. What is going well? What needs to be improved? Why?

5. Communicate

Communicate your sustainability strategy continuously whenever you interact with your employees, guests, or other stakeholders.