Comment réduire les déchets dans le secteur de l’hôtellerie et de la restauration ?

Gerenciar recursos: Otimizar o consumo de energia e água com sistemas inteligentes. Controle de alimentos: Planejar demanda e otimizar o estoque para evitar excessos. Reciclagem e reutilização: Adotar práticas de reciclagem e incentivar a reutilização de itens como toalhas. Treinamento de equipe: Capacitar funcionários para práticas sustentáveis. Tecnologia: Utilizar softwares para prever demandas e ajustar operações. Economia circular: Reutilizar e reciclar materiais, reduzindo resíduos.

The hospitality industry’s “green” claims often disguise cost-cutting—fewer towels, low-quality water, reduced services—masked as sustainability. Hospitality conglomerates should come together to create a Sustainability Tracker App—a free idea we’re giving away. This app could showcase real-time data on waste diverted, energy saved, and water conserved, backed by certifications and guest feedback. Pair this with genuine changes like reducing single-use plastics, optimizing food inventory, and installing energy-efficient systems. Transparency like this builds trust, proves commitment, and ensures they’re no longer playing a “greenwashing” tune but leading a true symphony of sustainability.

Reducing waste in hospitality involves implementing sustainable practices such as portion control, recycling programs, energy-efficient systems, and local sourcing to minimize environmental impact and optimize resource use.

Reducing waste in the hospitality industry requires a comprehensive approach that focuses on efficiency, sustainability, and community engagement. Here are several strategies: 1- Waste Audits by Conduct regular waste audits to identify areas where waste is being generated and track the types of waste (e.g., food, packaging, energy). 2- Food Waste Management by Implement portion control, use excess food for staff meals, donate unsold but safe food, and compost organic waste. Consider adopting "nose-to-tail" or "root-to-stem" practices to minimize food waste. 3- Sustainable Sourcing by Source local, seasonal, and sustainable products to reduce packaging waste and support eco-friendly suppliers.

As an environmental engineer, I can say that auditing your waste is a smart and important first step. It’s like diagnosing a problem before fixing it. By understanding what types of waste you create, how much, and where it comes from, you can find the main issues and focus on solving them. Tools like waste audits or tracking software make this process easier and help you save money and protect the environment at the same time. Keep it simple and focus on one area at a time for better results.

Creo firmemente que la prevención es la mejor forma de lograr la tan necesaria sostenibilidad, sobre todo en sectores como la hostelería en donde la producción de resultados puede llegar a ser desmesurada, sobre todo porque en los momentos en donde se accede al servicio y también las personas que se benefician, no piensan en el impacto macro de los residuos, ni siquiera en los propios. Considero oportuno colocar la prevención en primer lugar y luego medir su efectividad en el tiempo. ¿Podemos ofrecer un incentivo económico al huésped que haya sido más eficiente con la reducción de residuos durante su estadía o uso del servicio?

Adapter le menu du personnel avec les invendus, dans la limite des conditions de stockage et de consommation. C'est à dire que le personnel mange des plats différents de la carte, cuisinés à base des "restes" (de la veille par exemple). Cela permet aux cuisiniers d'innover de nouvelles recettes, d'associer des produits différemment par raport à la carte. J'ai travaillé dans un restaurant où rien n'était perdu, chaque reste était valorisé dans ce sens. C'était un plaisir de manger des plats atypiques élaborés par un chef innovant.

♻️ Gestión de Residuos y Sostenibilidad Control de Inventario: Evitar el exceso de compras y gestionar fechas de caducidad para reducir desperdicios. Donación de Alimentos: Colaborar con bancos de alimentos para donar excedentes aptos para el consumo.

Reducir residuos en la hostelería implica identificar productos de alta rotación y buscar soluciones eficientes. Los jabones y champús en botellas de plástico, aunque cómodos, generan residuos tras poco uso, incluso sin acabar el contenido. Una alternativa es instalar dispensadores recargables, reduciendo plásticos al rellenarlos constantemente. Al ser reutilizables, prolongan su vida útil y aplican el diseño circular, que busca mantener los materiales en uso. Además, esta práctica no solo disminuye residuos, sino que conecta con clientes que valoran la sostenibilidad y fomenta una imagen más responsable.

Circular design in the hospitality industry focuses on minimizing waste by creating systems that keep materials and products in use for as long as possible. This includes selecting sustainable, recyclable, or biodegradable materials, designing durable and repairable products, and repurposing or upcycling materials whenever possible. For example, furniture can be modular, allowing for easy upgrades and repairs rather than replacements. Circular design also promotes efficient resource use, such as energy and water conservation, while encouraging waste reduction through reuse and recycling programs. By embracing circular design, hospitality businesses can significantly reduce waste, support sustainability, and lower environmental impact.

Pour ma part autour de la question d'adoption de design circulaire, il y a tellement de piste de solution pour le tourisme durable que l'on ne saurais où s'arrêter. Mais ce que je peux dire c'est que le tourisme et l'hôtellerie ont un fort niveau de consumérisme(ce sont des articles à usage unique pour parler par exemple de bouteille plastique entre autres). il faut donc créer une économie circulaire autour des différents articles de consommation afin de donner une dimension durable au tourisme.

The first innovative concept is to eliminate the word 'waste', this is just a human construct of a definition "eliminated or discarded as no longer useful or required after the completion of a process." if we therefore believe that any by-product could be of use to someone, we will then take a giant step forward in contributing to the circular economy and a sustainable future.

Innovative ideas for using waste in the hospitality industry can reduce overall waste and promote sustainability: Upcycling materials: Repurpose old furniture, textiles, and decor into new products like cushions, bags, or wall art. Food waste conversion: Turn food scraps into compost, sauces, broths, or new menu items (e.g., smoothies from fruit scraps). Waste-to-energy systems: Convert organic waste into energy or biogas for heating or electricity. Repurposing packaging: Use bulk purchasing and reusable containers to minimize packaging waste. Water reuse: Collect and repurpose greywater for landscaping or cleaning. Creative partnerships: Collaborate with local artisans or charities to reuse waste products or donate unused food.

Reducing waste in the hospitality industry is crucial, and one impactful way is by eliminating single-use plastic water bottles. Consider offering guests certified medical-grade water as a sustainable alternative. Not only does this cut down on plastic waste, but it also provides therapeutic-grade hydration that enhances the guest experience. This approach aligns with eco-conscious values while offering a health benefit that sets your establishment apart. Would you like to learn more about how this solution works and how it can be implemented in your hospitality business? Feel free to message me for a quick video or more information. Let's work together to create a healthier, more sustainable future! 🌍💧

Once a hospitality business has addressed its internal waste, it should also look externally and consider how to create industry-wide impact. For example, the broader tourism industry is a key contributor to hospitality business and hospitality can create large impact by integrating sustainable tourism in their strategy. Examples include investing into waste management initiatives in a tourism destination, designing a sustainable tourism itinerary package, or expanding involvement in their surrounding communities.

Sustainability in hospitality is about finding practical ways to reduce waste while enhancing guest experiences. Simple actions like replacing single use plastics with reusable alternatives, repurposing food waste through composting and sourcing locally to cut down on packaging can make a significant impact. By fostering a culture of awareness among staff and guests, we not only protect the environment but also inspire others to care for the natural beauty of places like Cancun. Every effort, no matter how small, contributes to a greener future.