Who works energy-efficiently and resource-conservingly, saves costs at the same time. In addition, the general growthSustainability Awareness and the guests are demanding more and more transparency. In addition, to protect the oceans Plastic items , for which environmentally friendly alternatives already exist, banned in all EU member states from 2021 are to be.

Cutlery, dishes, and straws made of plastic, as well as food packaging made of styrofoam, are completely banned; the use of single-use food containers and single-use plastic drinking cups and their accessories is to be significantly reduced. But how can the topic be addressed Sustainability in the field of Hospitality How to tackle it most easily? We give you Tips, how you can still today and without large investmentssustainably achieve changes.

Emissions and Raw material extraction through energy production and consumption burden the environment, but also the financial costs for the own operation are significant. In the hospitality industry, energy costs average 5-10 percent of sales at (Source:DEHOGA Environmental Brochure, 2016).

So be sure to rely on a new device when purchasing one. high energy efficiency class - In the long term, the acquisition costs pay off through lower energy consumption.

But also with existing inventory and through smaller adjustments there is a lot of potential to save energy. Pay attention to a full capacity and the correct setting of refrigerators and dishwashers, avoid the standby function and unplug devices off the grid , which are only occasionally in use. Use energy-saving LED lampsinstall motion detectors in the office, storage, and sanitary facilities and heat according to actual demand.

Further immediate measures and detailed recommendations for action can be found on the website of the Energy Campaign of DEHOGA.

Livestock Farming, Transport and Food wasteare among the biggest influencing factors on the environmental balance of the gastronomy sector.

The reduction of animal-based foods on the menu, primarily a regional Procurement as well as a good Calculationat purchase andMenu Planning therefore form the basis for a sustainable offer.

Additionally, you can improve your own environmental footprint by sourcing from Reusable container or Bulk packaging instead of many small individual packages.  

TheDirect Purchase at the Producer not only shortens transport routes and reduces emissions due to cooling and storage, but the close collaboration with producers and the elimination of intermediaries also offers the opportunity to Saving costs.

AtBeveragesare alsoregional productspreferable, because even with environmentally friendly deposit glass bottles, long delivery routes have a negative impact on the ecological balance due to their weight.

Of a total of 18 million tons of food waste per year, already 3.4 million tons of food waste alone among bulk consumers, that is, in Hospitality, hotels, and canteens. 2.4 tons of this are resources that still usable. Although demand-oriented shopping and well-planned preparation help, it is not always easy to control the waste that arises in order to avoid food waste. The initiative Too good for the bindeliversTips , how to solve this problem reduce can. If not all dishes are consumed or if there are leftover unprocessed products, it is recommended to Collaboration with Platformshow Too Good To Go or Foodsharing.

It is also worthwhile to consider apparent Waste as a recyclable material to observe and get creative - it can be worthwhile to use the peel and other Sections of Vegetables and Fruits to use, and fermenting and canning also provide a good and resource-saving way to preserve food. Inspiration for this is provided, among others, by the chef, author, and activist Sophia Hoffmann , who in their work are especially against theWaste of foodapplies.

Some manufacturers also rely on Leftovers from Hospitality , to use them as Material for new productsto use -Coffee form from Berlin, for example, uses old coffee grounds to make cups and mugs.

Packaging waste can be reduced by avoiding portion packs and instead refillable containers how to use milk jugs and sauce dispensers and fill them from bulk containers.

Basically, it is recommended to Introduction of Waste Separation, because separately collected recyclable materials such as paper, glass, plastics, or organic waste can be almost completely recycled. Unlike recyclable material bins, residual waste binsCost money, reducing waste is also financially worthwhile.

Already today, there are sensible and (long-term) cost-effective alternatives for all areas. Examples of durable reusable items that conserve resources are low-maintenance Cloth Napkins , Chopsticks made of stainless steel and our robust Drinking Straws made of glass . Suitable for take-away meals at snack bars or fast food outlets, but also as "leftover boxes" when the portion at the restaurant was a bit too large, are environmentally friendly disposable solutions , which are recyclable or compostable or even edible and are made from renewable raw materials or recycled materials. For hot to-go beverages, there are Deposit cup from providers such as Recup , which can be returned at associated partner stores. HALM would also be suitable as a sustainable to-go companion and could be sold with the drink for an additional charge of 1-2€. Engraved with your own logo, the HALM becomes even more of a Advertising medium.

An overview for the use of sustainable products for Hospitality find, for example, atTutaka.

90 percent of guests pay attention to theChoice of a Restaurantalso on itsSustainability , so the result of a Surveyof the online reservation service Bookatable.

So let your guests know which sustainable measures you are taking by making your environmental management an integral part of your Marketingsmake and also reflect it in the service.

A coherent equipment that focuses onDurability sets and refrains from disposable plastic or styrofoam items, already making a start. Small details and attentions such as filtered tap water that you provide or edible decorations Instead of cocktail umbrellas, you can additionally emphasize your sustainable concept.

In the menu or through direct contact with the service, you can obtain information about the Origin of the ingredients used give. At events such as a summer party or an open house day, you can convey the special elements of your kitchen, or informational events where you introduce your suppliers and special products create additional added value.

Give your guests Ideas with, which you can implement in your personal everyday life!

You can have yourEngagement also through various Seal have confirmed or part of a Community become for sustainable Hospitality and hotel industry. Greentable offers, for example, a platform for "green hosts" and the hotel cooperation Sleep Green Hotelscertifies hotels for their sustainable efforts.Green Chefs has a Award launched for sustainable restaurants and hotels, which is sure to be well received by guests. Such collaborations or promotional activities for the international “Sustainable Hospitality Day” on June 18 can provide you with additional Range obtain.

...that show that sustainable measures can easily be integrated into the operationintegrate leave and be well received by the audience.

Who hisSustainably optimized business processes, can not only long-term onCost savingsnot only benefits but also secures competitive advantages.

If you save energy, primarily regional shopping , largely avoid waste, in service on ecological Alternatives set and you also communicate all this effectively, promote You not only your Environmental balance , but also your Image. And last but not least, your guests can look forward to a completely sustainable experience.

1. Why is correct Waste Separation why it is so important in Hospitality and what does it look like?

2. Why is HALM the best drinking strawfor your business?

3. How hygienic is HALM despite Corona?

4. What does HALM glass especially?

We are happy to assist you as an advisor and provide you with more information for your sustainable business.