E.D. - 13/3/23

Sustainability in Hospitality
“a hospitality operation that manages its resources in such a way that economic, social and environmental benefits are maximised in order to meet the need of the present generation while protecting and enhancing opportunities for future generations.” 
 „Sustainability in the Hospitality Industry‟ 
(Sloan, Legrand, & Chen, 2009).  
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SustainabilityMBOHBOStudiejaar 1-4

This lesson contains 15 slides, with text slides and 6 videos.

time-iconLesson duration is: 120 min

Items in this lesson

Sustainability in Hospitality
“a hospitality operation that manages its resources in such a way that economic, social and environmental benefits are maximised in order to meet the need of the present generation while protecting and enhancing opportunities for future generations.” 
 „Sustainability in the Hospitality Industry‟ 
(Sloan, Legrand, & Chen, 2009).  

Slide 1 - Slide

The UN's Sustainable Goals

Slide 2 - Slide

Slide 3 - Video

Welcome to Restaurant ED




Tonight you are going to experience a culinary journey which was created based on the principles of using lost and forgotten products a moment before they seize from existing.

Slide 4 - Slide

Slide 5 - Slide

Growing our own products
• Herbs and mushrooms and seasonal vegetables are currently growing in our back garden, hoping to expand and to provide us with more produce.

•Connection with Earth is a significant aspect of sustainability. The produce is used in our various restaurants.

Slide 6 - Slide

Waste Management

• We emphasize on separation and disposal of waste accordingly;
 •We re-using and reincarnating products an thus minimize our waste.
•Nothing was ordered for tonight's event. All of the products are leftovers that got a 2nd chance. 

Slide 7 - Slide

Slide 8 - Video

Menu planning

•More carbohydrate -based meals;
•Less meat, fish and dairy content;
•Using local and seasonal goods, which are produced sustainably;
•Limiting processed foods;
•Using eco-labelled or Similar;
•Restricting ingredients to more sustainable sources.




Slide 9 - Slide

Menu 13/3/23 

Freshly baked bread 
with trio of dips 
tahini, truffle aioli and vegan butter

Forest mushroom soup with silken tofu and vegan shoarma

Aubergine schnitzel on sweet potato puree, with paprika coulis

Apple tart with coconut ice cream





Slide 10 - Slide

Slide 11 - Video

Slide 12 - Video

Slide 13 - Video

Slide 14 - Video

It's in our hands
Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!

Slide 15 - Slide