“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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Slide 1: Slide
SustainabilityMBOHBOStudiejaar 1-4
This lesson contains 42 slides, with text slides and 14 videos.
Lesson 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 23/1/23
Jerusalem artichoke veloute with spicy croutons from last week's bread
Ideally, animal based products should be eliminated from our menus, yet if consumed, they should be sustainably produced and local as possible. The bavette offcuts were use as they are: leftovers, secondary cuts and local.
The Chimichurri sauce is made with herbs and spices that had a better day. They are slightly fermented in vinegar and lemon to create an acidic sauce that compliments the rest of the dish.
Slide 14 - Slide
Bavette is cut of the Flank
Slide 15 - Slide
Slide 16 - Video
Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet
The pineapple started to rot, they almost threw it away, but I was there just in time to save it. When fruits are starting to rut, there is a tiny time frame where they are actually at their prime with regards to flavour.
The brownie crumble is made from the off cuts from banqueting kitchen.
The coulis is made from a collection of the fruits that were left behind after events and from off cuts.
Slide 17 - Slide
Slide 18 - 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 19 - Slide
Slide 20 - Slide
Welcome to Restaurant ED
Vanavond beleef je een culinaire reis die tot stand is gekomen op basis van de principes om verloren en vergeten producten te gebruiken net voordat ze uit het bestaan verdwijnen.
Slide 21 - Slide
Duurzaamheid in Hospitality
middelen zo beheren dat:
de economische, sociale en ecologische voordelen worden gemaximaliseerd voor de huidige generatie
kansen voor toekomstige generaties beschermen en vergroten."
„Duurzaamheid in de horeca‟
(Sloan, Legrand en Chen, 2009).
Slide 22 - Slide
The VN's Sustainable Goals
Slide 23 - Slide
Slide 24 - Video
Slide 25 - Slide
Hoe kun je verantwoord produceren en consumeren
Slide 26 - Slide
Slide 27 - Video
Slide 28 - Video
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 29 - Slide
Waste Management
We leggen de nadruk op scheiding
We hergebruiken en reïncarneren producten om zo ons afval te minimaliseren.
Er is bijna niets besteld voor het evenement van vanavond. Alle producten zijn restjes die een 2e kans hebben gekregen.
Slide 30 - Slide
Slide 31 - 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 32 - Slide
Menu 20/02/23
★Brood met tahini, aioli and tapanade
★
Pastinaak-courgettesoep met kroket van haver en kikkererwten
★
Spinazie frittata, vegan shoarma,erwtenpuree en geroosterde tomaat
★
Peer tarte tatin met yoghurtijs
Slide 33 - Slide
Slide 34 - Video
Jerusalem artichoke veloute with spicy croutons
The Jerusalem artichoke is part of the sunflower family. It’s the plants’ underground tubers and is a great source of fibre and potassium.;
Despite their name, they don’t have anything to do with Jerusalem. Their name derives from the Italian word for sunflower, 'girasole';
Usually in season from Oct. to Mar. (at its peak from Nov. to Feb.).
Ideally, animal based products should be eliminated from our menus, yet if consumed, they should be sustainably produced and local as possible. The bavette offcuts were use as they are: leftovers, secondary cuts and local.
The Chimichurri sauce is made with herbs and spices that had a better day. They are slightly fermented in vinegar and lemon to create an acidic sauce that compliments the rest of the dish.
Slide 37 - Slide
Bavette is cut of the Flank
Slide 38 - Slide
Slide 39 - Video
Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet
The pineapple started to rot, they almost threw it away, but I was there just in time to save it. When fruits are starting to rut, there is a tiny time frame where they are actually at their prime with regards to flavour.
The brownie crumble is made from the off cuts from banqueting kitchen.
The coulis is made from a collection of the fruits that were left behind after events and from off cuts.
Slide 40 - Slide
Slide 41 - 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!