“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
Cette leçon contient 18 diapositives, avec diapositives de texte et 6 vidéos.
La durée de la leçon est: 120 min
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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 - Diapositive
The UN's Sustainable Goals
Slide 2 - Diapositive
Slide 3 - Vidéo
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 - Diapositive
Slide 5 - Diapositive
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 - Diapositive
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 - Diapositive
Slide 8 - Vidéo
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 - Diapositive
Menu 30/1/23
★
Freshly baked bread
with beetroot dip, aioli and tapanade
★
Celeriac veloute
with spicy croutons
★
Mushroom showarmah pastry with oven baked potatoes, spicy tomato sauce and pickled vegetables
★
Tonka panna cotta
with fruit coulis and almond tuile
★
Slide 10 - Diapositive
Slide 11 - Vidéo
Jerusalem articoke veloute
with potato salad and spicy croutons
Celeriac is a very Dutch vegetable, now in its prime.
Very versatile product that can be used in many dishes.
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. Aubergine is a great meat substitute!
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 - Diapositive
Slide 15 - Vidéo
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 16 - Diapositive
Slide 17 - Vidéo
It's in our hands
Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!
La durée de la leçon est: 120 min
