Grassfed Culture Hospitality’s Post

Food Waste in Ireland - 6th worst in Europe - not a great place to be (Surprised at Denmark as they are one of the most sustainable countries in the world - it might be their measurements are more accurate!) Ireland Hotels - 1999 - 50 tonnes per hotel (CERT) - 2019 - 50 tonnes per Hotel (GHP) - 70% Avoidable = 35 tonnes - worth at least €122,500 per hotel - and hoteliers will still argue that investing in food waste monitoring is expensive..........is this wilfull negligence, fear of chefs or just management failure FYI - 20 years x 35 tonnes x €3,500 x 850 hotels = the additional net profit the industry would have secured.... €2,082,500,000...............Yes that is €2 BILLION EURO #foodwaste #greenhospitality

The impact of #hospitality on global #sustainability goals is substantial: one in three meals is eaten away from home today. At the same time, restaurateurs are currently facing many challenges and have to operate efficiently and profitably. This is where our platform "My Sustainable Restaurant" comes in. It illustrates in a playful way how restaurateurs can identify their sustainability potential and implement tailor-made measures. We show that profitability and sustainability go very well together, especially in hospitality, and that #commitment becomes a competitive advantage: The "sustainable restaurant" saves costs, for example, when food waste, packaging or energy consumption are reduced and convinces guests who value sustainable enjoyment. For Goetz Braake (FCSI), it is in constant use during his consulting appointments. "Concrete tips, regulations and background information, clearly organised in chapters that are geared towards the processes in a restaurant. My Sustainable Restaurant is therefore the perfect companion for our consulting activities." #SustainableGastronomyDay #OnTrack #ESG

Our solution is Dutch design and yes, most of our Orbis find their place in a kitchen in the Netherlands 👩🍳 My Spanish clients or people I meet here often suggest that the North is ahead of the South when it comes to sustainability or that food waste might be higher on the agenda there. The chart below and my experience show that this is not necessarily the case 🌐 Spain is one of the leaders in terms of food wasted per capita, and although some nothern countries do well, many certainly do not. In lots of Spanish kitchens I find dedicated people who are willing to tackle this problem and do so successfully within the first few months of working together! 🇪🇸 Any other thoughts on the chart? 💬 Good to know: only 9% of food is wasted in the catering and restaurant sector. The biggest wasters are us, at home...

For the hospitality sector, some critical questions need to be asked. Where does it start and how is your….. ·      Planning? ·      Purchasing? ·      Delivery procedure? ·      Production? ·      Portion control? ·      Menu engineering? ·      Consistency? ·      Have the chefs been trained on how to do any of the above? What does management think about it? ·      Waste of time ·      Not our problem ·      We have always done it this way · Too expensive I say rethink your whole food area and check regularly ·     Your order process Your delivery policy ·      Price checks ·      Look at the production process and how it can be improved ·      Ask for costed recipes for all dishes ·      Look at the efficiency of your equipment ·      Look at your time motion in the kitchen ·      Check your bins You may upset some people for a moment, but your bottom line will thank you!

Sustainable dining made simple with Gather & Gather 🌱 This November, our friends over at Gather & Gather unveiled a brand new hospitality menu with University of London Venues – a perfect combination of innovation and sustainability. From seasonal dishes, a carbon calculator, to initiatives such as Future 50 Foods and Go Less Waste, Gather & Gather are paving the way in the industry by creating sustainable, impactful event experiences. Check out how they’re transforming event dining in their latest blog: https://lnkd.in/eHeePW9T #goaskeve #londonvenues #londonevents #eventplanning

We’ve all talked about the importance of going green, but now is the moment to truly make a difference. 🌍Small changes can create big impacts. Let’s shift from plans to progress, from promises to real results. Every step toward sustainability matters. Let’s be part of the solution, not just in words, but in meaningful action. Together, we can make the future a little brighter and a lot greener. 💚 #sustainablebusiness #fryer #oilfilter #ecofriendly #environment #restaurant #hospitality #frying #deepfrying #fryingoil #chefsofinstagram #professionalkitchen #chefs

As consumer demand for sustainable practices in restaurants increases, it's time to go green and attract more customers. Find out how to implement 9 eco-friendly initiatives and boost your revenue with our latest blog on restaurant sustainability. From "Meatless Monday" options to paperless operations, these tips will not only benefit the environment but also your business. Learn more here: bit.ly/49bTqOg #Sustainability #RestaurantTips #GreenBusiness

💡 Reducing energy consumption by around 10% can result in significant savings. This not only means financial benefits but also positions your business as a sustainability leader—something many customers look for in a hotel, restaurant, pub or cafe. #HospitalityEnergySaving #EnergySavings #Sustainability #EcoFriendly #GreenBusiness #CostSavings #EnergyEfficiency #HotelManagement #RestaurantManagement #CafeManagement #CustomerTrust

If you are thinking of switching to a more sustainable coffee option for your property, please check out this on demand webinar! Message me for samples!

Check out our webinar with Green Key Global!