Sustainability ambassador

• Sustainability
• MBO
• HBO
• Studiejaar 3,4

Making our school Sustainable

“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).  

What can we DO?

Utilize the building, the staff and the facilities to 

Educate, Produce and Sustain 

a stronger connection with the environment

What am I planning to do?

• Utilise the CVPDD to create a structure based on departmental divisions. 
• Assist the operation with strategic and hands on activities to control product usage and waste reduce - alongside to food store and OM.
  
• Develop and execute training and educational activities to teachers, students and employees alike.
  
• Establish and maintain relationships with other like minded sustainable and inspirational organisations.
  
• Research for possibilities and opportunities to increase the sustainability practices within our schools.
  
• Collaborate with the various departments within the organisation to create a transparent and solid foundation for collaboration.
  

Personnel Training

• Our teachers and trainers should be given the most attention with regards to training and knowledge enhancement;

•A Commitment to ongoing learning and training within the food operations is required;

"After all, our seeds require good gardeners to help them grow"

Waste Management

• Enforce and educate regarding the separation and disposal of waste accordingly (organic, glass, paper, plastic and other).

• Increase waste management, which is vital for the combat towards healthier Earth. 

•An important area for changes to be made to the sustainability 

of the catering operation. 

•Selecting the most sustainable ingredients to work with has significant impact. 

•This is often the Chef's responsibility. Usually the have not been properly informed (or at all) about the various considerations.

Menu Planing

General Product Usage

• Stop the portion-controlled and individually packed products;

• Find, source and use local and/or sustainable products;

• Eliminate plastic and other harmful disposable items.

Stock Control

• Pay attention to quantities ordered and produced – minimize waste and spoilage and do not throw away anything(!);

• Ensure that all base products are ordered in bulk. That will allow higher efficiency and less package material to process. 

• Buy directly from farmers and artisan producers.

Electric Device Usage

• Fridges - should not be over filled, make sure that produce is equally and rightfully divided;

• Oil management - bear in mind that it takes les than 30 mins to warm up oil – don’t turn it on too soon. Filter oils after use, cover with lid after cooled down;

• Vacuum packing - when using sous vide bags, make sure that the correct size of bag is used. 

Electric Device Usage

• Ovens on idle - when not in use, set the ovens and grilles on idle (they can be wormed up and cooled down very quickly);

• Heating lamps - should be turned on only during the service and when necessary – they are not a cooking device;

• Plate warming cupboard - may be used for keeping products warm, yet preferably should be turned on 1 hour before service;

• Fridges - should not be over filled, make sure that produce is equally and rightfully divided;

• Oil management - bear in mind that it takes les than 30 mins to warm up oil – don’t turn it on too soon. Filter oils after use and clean fryer regularly (filtering the oil after use will increase its life cycle and quality), don’t overheat (above 190 degrees), cover with lid after cooled down;

• Vacuum packing - when using sous vide bags, make sure that the correct size of bag is used. The device should be wiped and cleaned between usage and the correct application should be applied.

Our Manifesto

A main component to make things happen, is through our purpose, which is EDUCATING. There is never enough that can be done, and most of the people do not even know… We must lead the way!

Additional ideas

• Install water fountains in the bar and service areas to replace the individual bottle with house made beverages- no more coca cola and other bottled products;

• Collaborate with HTH and their sustainability knowledge, resources and protocols;

• Offer the students the chance to loan cloths instead of buying;

Thank you for your time :) 

Let's make the world a better place!