E.D. - 6/3/23

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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Slide 1: Tekstslide
SustainabilityMBOHBOStudiejaar 1-4

In deze les zitten 18 slides, met tekstslides en 6 videos.

time-iconLesduur is: 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 - Tekstslide

The UN's Sustainable Goals

Slide 2 - Tekstslide

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 - Tekstslide

Slide 5 - Tekstslide

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 - Tekstslide

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 - Tekstslide

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 - Tekstslide

Menu 6/3/23 

Freshly baked bread 
with trio of dips 
tahini, aioli and tapanade
Parsnip and courgette  soup
with cheese croquette

Spinach frittata with vegan shoarma, pea puree and roasted tomatoes 

Pear tart tatain with yoghurt  ice cream





Slide 10 - Tekstslide

Slide 11 - Video

Parsnip and courgette soup
with cheese croquette


  • Parsnip is a very Dutch vegetable, now afterits prime.
  • Very versatile product that can be used in many dishes.
  • Usually in season from Oct. to Mar. 
  • Store in the fridge for 1-2 weeks. 

Slide 12 - Tekstslide

Slide 13 - Video

Spinach frittata with vegan shoarma, pea puree and roasted tomatoes 

  • Fritatta is an ideal way to use your solveged goods and eliminating  waste.
  • The shoarma is made with Mushrooms donated to us by the distributer.
  • Pea puree was made by frozen pea that were defrosted due to a melfunction of our freezers.

Slide 14 - Tekstslide

Slide 15 - Video

Pear tart tatain with yoghurt ice cream


  • The pears were saved from the previous menu, before the vacation.
  • The ice cream and the puff pastry were solvedged from the melfunction accured in our freezers.

Slide 16 - Tekstslide

Slide 17 - 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 18 - Tekstslide