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<\/a>Reducing Food Waste<\/strong>\nDefinitely one of the most pressing problems in the catering industry is food waste. Every year, tonnes of food are ending up in the rubbish. In order to fight this problem, restaurants can: implement better purchasing plans to reduce excess; donate leftover food to charitable organisations; promote smaller portions; and offer options to take away remaining food. Another aspect is related to sustainable food choices by favouring local and seasonal products or introducing plant-based dishes or completely vegetarian, organic or vegan menus, informing customers about the restaurant’s efforts to use sustainable ingredients. The doggy bag is preferred by 4 out of 10 Italians, this is the positive data emerging from the latest Coldiretti\/Ixe’ survey on consumption. Doggy bag means “leftovers tray for the dog” and is a practical and responsible way to take home what left on your plate at the restaurant.<\/p>\n
Promoting recycling or reuse<\/strong> Monitoring and Traceability<\/strong> A survey to evaluate the sustainability performance in Ho.Re.Ca.<\/strong> The distinctive feature of ValueMIX is the definition of ten managerial dimensions, defined as “Managerial Mean”<\/strong>, corresponding to an impact linked to one or more SDGs. More specifically, the managerial dimensions defined are:<\/p>\n <\/p>\n 1. Emissions:<\/strong> methods used to control CO2 emissions (e.g., lowimpact vehicles for internal transport). ValueMIX allows all those who are directly promoting events or activities related to the Ho.Re.Ca. world, to assess and therefore demonstrate a particular sensitivity to sustainability and, through dedicated paths, to improve their actions they are mostly neglecting the 2030 Agenda for Sustainable Development, and seeing their competitive advantage grow.<\/p>\n di by<\/a>Energy Efficiency<\/strong>
\nHotels and restaurants are known for their high energy consumption. Improving energy efficiency can reduce the environmental impact, for example installing energy-efficient equipment and using more efficient heating and cooling systems. Promoting and encouraging the use of practices such as switching off lights and adjusting the temperature when not needed, is essential.<\/p>\n<\/a>Waste Management<\/strong>
\nWaste management is another crucial aspect of sustainability in the Ho.Re.Ca. sector. Companies can adopt policies like recycling materials like paper, plastic and glass. Using ecofriendly disposable products or working with suppliers that use sustainable packaging. But the most important challenge is waste-free, for example eliminating plastic and replacing it with glass both at the table and in the room, serving tap water instead of plastic bottled water. Minimising the use of plastic packaging in food and catering services is a highly recommended solution. In many restaurants it is now common practice to deliver at the end of the meal the wine bag containing the bottle of wine ordered and perhaps not entirely consumed, or the family bag for the meal. This has two benefits: less waste for the restaurant owner and for the customers the possibility of tasting at home what they have ordered, prolonging their experience.<\/p>\n<\/a>Education and commitment of customers and employees<\/strong>
\nInvolving staff is crucial for the success of any sustainability initiative, but today it is even more important to motivate customers to adopt a good behaviour. Training the employees and engaging them actively can help promote sustainable work practices and educate customers about sustainability. In some structures, those who keep their rooms clean and therefore do not require daily cleaning, are rewarded with free snacks and access to the Spa center.<\/p>\n
\nWhen it comes to bedsheets, bedding and towels, the savings are three-fold because it involves saving on energy, water and chemicals in the washing process. It is therefore necessary to encourage recycling. For example, in some hotels, if guests reuse towels and do not ask for a daily change of linen or toiletries, they are rewarded with a free breakfast or other benefits. In addition, some facilities have implemented the use of sustainable and recyclable textiles and have eliminated paper, except for the toilet paper.<\/p>\n<\/a><\/strong><\/p>\n
\nMonitoring, control and traceability systems can help optimise sustainability processes, minimising waste and improving efficiency, helping the company to make significant savings. These systems allow the facilities to identify areas where they can improve their practices and reduce their overall environmental impact. Obtaining certifications or joining certified sustainable programmes can demonstrate the establishment’s commitment and sensitivity to the environment.<\/p>\n
\nTo respond to the needs of many facilities of becoming increasingly sustainable from the business, environmental and social point of view, together with Alberto Banelli, restaurant manager and beer sommelier, and Monica Rossi, lecturer at Politecnico di Milano University, we have built a specific \u201csustainable model\u201d for Ho.Re. Ca. sector that is also valid for the Events sector called ValueMIX. This model, based on scientific documentation, identifies the necessary practices for any Ho.Re.Ca. business to improve its socially, economically and environmentally sustainable processes in an efficient and effective way.<\/p>\n<\/a><\/strong><\/p>\n
\n2. Resources:<\/strong> characteristics of energy resources consumed and\/or produced (e.g., presence of Energy playground).
\n3. Food & Beverages:<\/strong> methods of purchasing, consumption, food and beverage service (e.g., use of food and beverages from local suppliers).
\n4. Community:<\/strong> actions implemented to create value for the society (by allocating a part of the ticket commission to support local initiatives).
\n5. Logistics:<\/strong> practices adopted during logistics, reception and delivery of goods (e.g., safe and free bicycle parking).
\n6. Human:<\/strong> necessary actions to ensure regular, safe and fairly paid working conditions (e.g., setting up a committee of local residents).
\n7. Digital & Data<\/strong>: methods of data management and model digitalisation (e.g., converting paper to digital).
\n8. Health & Accessibility:<\/strong> ensuring equal accessibility, and systems for prevention and health action (e.g., adopting a Risk Assessment document).
\n9. Venue:<\/strong> physical and managerial characteristics of the project venue e.g., proximity to public transport and parking facilities (e.g., building a new venue only if there will be a long-term legacy).
\n10. Waste:<\/strong> actions carried out for the proper management of the generated waste (e.g., panels having a suitable size to communicate and direct waste recycling practices).<\/p>\n<\/a>For the assessment of the implementation level of each Managerial Mean, it has been specifically created a survey with responses that provide useful scores for each dimension, identifying also their links with the SDGs and within the three macro-areas of sustainability. This evaluation method allows an in-depth analysis of the strengths and weaknesses of each project or business model, defining the levers to move for improving sustainable approaches and the impact categories or SDGs the user should consider for a successful path.<\/p>\n<\/a>This indicator is part of a larger project called Frugal Management<\/strong><\/a> that aims to create a managerial awareness based on sobriety, responsibility and sustainability (www.frugalmanagement.com). Full project details and assesment information can be found on the platform www.valuemix.it<\/a>.<\/strong> \u2022<\/p>\n
\nALESSANDRO MARTEMUCCI – Lean Marketing Manager
\nALBERTO BANELLI – F&B Manager
\nMONICA ROSSI – Docente al Politecnico di Milano<\/p>\n