CvPDD - Manifest & Manifesto

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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Sustainability in Hospitality

„Sustainability in the Hospitality Industry‟

(Sloan, Legrand, & Chen, 2009).

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The UN's Sustainable Goals

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Developing our Manifesto

A Manifesto is a statement which is used to declare and communicate intentions, motives, and views to the public.

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What can we DO?

Utilize the building, the staff and the facilities to

Educate, Produce and Sustain

a stronger connection with the environment

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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"

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Grow own products

• We can grow fruits and vegetables in Green Houses which will be disbursed in the various campuses within our area;

•Connection with Earth is a significant aspect of sustainability. Ideally this will be done in collaboration with others within our community. The produce will be used in our restaurants.

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Helping the Bees

"If the Bee Disappeared Off the Face of the Earth, Man Would Only Have Four Years Left To Live"

We can grow and maintain a beehive, and use the produce in our restaurants while educating our students about the significant role of bees in nature.

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Develop and Execute a Distillery

Distil and brew condiments and beverages, all handmade with own products.

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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.

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•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

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•Increasing carbohydrate -based meals;

•Reducing meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably;

•Limiting processed foods;

•Using eco-labelled or equivalent goods;

•Restricting ingredients to more sustainable sources.

Factors to

Highlight

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General Product Usage

• Baking papers can be used several times before disposal – sometimes about 10 times depends on use. – If possible, silicone sheets should be used instead of baking paper;

• Minimize the usage of clingwrap and foils, i.e. store processed foods in clean plastic containers with lid, and if using plastic and/or aluminium wrapping, minimize the usage;

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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.

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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.

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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.

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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.

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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;

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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!

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Additional Inspiration Information

In this journey of striving towards an environmentally friendly world, there are numerous recourses and inspirations.

What examples can inspire our vision?

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The Ethics of Eating

Cornell University offers an elaborative and informative philosophy course about: "The Ethics of Food".

Many strong arguments and examples were provided, and their equally strong opposition led to many philosophical debates.

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Through the course, many aspects of sustainability and environmentally friendly practices came across, and it provided a much broader picture...

In the following slides you may find some useful videos and information that can be of importance to the CvPDD. There is so much more, but we have to start somewhere...