Sustainability in the Hospitality Industry

• Sustainability
• MBO
• HBO
• Studiejaar 3,4

Sustainability in 

the HoReCa

(Hospitality Industry) 

Welcome

Welcome in the Hospitality Campus of ROC Mondriaan, also known as The Hague Hospitality Experience Centre.

Today you will be provided with a short-demo lesson regarding the Sutstainability in the HoReCa. 

For the lesson you are required to log-in with your phone.

Introduction

My name is Eyal Cohen-Litant, a Culinary Arts teacher within ROC Mondriaan. Sustainability is a great passion of mine and with the years I have incorporated it in my practices.

With its enormous influence and impact on our life, and the ample opportunities within our industry, sustainability can do wondors for and within the HoReCa.

Touching the surface 

Today we will assess and discuss the various opportunities and threats within the hospitality industry, where Sustainable Practices can have a significant impact on the business, the industry and our planet.

True meaning

Sustainability is an approach, lifestyle, mantra, philosophy, or simply the right thing to do. 

What does it mean for the HoReCa? 

What is Sustainability in the 

Hospitality Industry?

Name 3 (or more) Hospitality businesses that you know of

Hotels, Motels, Lodges, Camping, Air B&B; Restaurants, Fast-Food, Food trucks, 

Take Aways; Cafés, Bars, 

Ice Cream shops and Juice, Bars; Catering, - Private / Corporate / Commercial;

 Farms, Gas Stations, Food ;

Stands, Food Walls and Vending Machines;  Theme/Water parks, Bowling Alleys, Swimming pools; Festivals, Concerts; Supermarkets, Bakeries, 

Cruise Ships; 

Etc.

Just to name a few...

What are the first 3 words that
pop up when you hear the word
SUSTAINABILITY?

Have you heard about the
UN's Sustainable goals before?

1. Yes
2. No

How can we connect these goals to the Hospitality Industry?

Sustainability in the Hospitality Industry

“an 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.” 

(Sloan, Legrand, & Chen, 2009)

Pick one Hospitality Business  + 3 Sustainable Goals 

In groups of 3-4, discuss and recommand the following: 

• Provide some info about the selected goals.
• How can each goal be applied on the business? 
• What will be the short and long term impacts? 
• What are the different requirements of each goal?
• Present one goal to the class as an elevator pitch.

 

 

Elevator Pitches

• Group 1:

•Group 2:

•Group 3:

•Group 4:

In the upcoming lessons...

• Waste Management;
• Food and General Recycling;
• Grow, Raise and Produce;
• Menu Planning and Product Usage;
• Stock Control and Waste Elimination 
• Equipment and Electric Device Usage;

Think about...

• Does local = sustainable?
• What is already happening around you?
  
• What else can you do?
  
• What else do you need?

Thank you for your partcipation