A Guide to Food Waste Monitoring Systems
In kitchens, up to 50% of food waste can be prevented. This not only saves costs but also reduces the environmental footprint, especially in high-volume settings like hotels and large kitchens.
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Sustainable Practices for Modern Bars: A Guide to Responsible Operations
Sustainable bar operations require a holistic approach, with each step contributing to the overall reduction of the environmental footprint.
Hotel Certifications Which One is Right for You? with Free Download Guide
Sustainability Certifications for the Hotel Industry Which one suits you? Embarking on the journey towards sustainability in the hotel industry can be both exciting and challenging, particularly with a myriad of certification options available. In this landscape, several well-regarded sustainability certifications cater to various property types, locations, and price ranges. The decision-making process becomes a …
Hotel Certifications Which One is Right for You? with Free Download Guide Read More »
What is a Green Procurement Policy and why is it Important?
Making purchasing decisions that are environmentally sound and socially responsible with as little wastage as possible. Read through to see our recommended guiding principles for a green purchase.
Carbon Reduction, Why, What and How?
Most companies today understand the importance of doing their part to fight climate change. However, understanding and implementing the overwhelming task of identifying and accounting for source emissions and then formulating policies for reduction can seem impossible.
Why Waste and Why a Waste Audit?
According to the UNEP, the increasing volume and complexity of waste associated with our modern economy pose a severe risk to our ecosystems and health. An estimated 11.2 billion tonnes of solid waste are collected worldwide annually, and the decay of the organic portion contributes to about 5% of global greenhouse gas emissions.
Six Steps to Stopping Food Waste in your Business
n 2011 it was reported by UNFAO that one third (1/3) of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year.
Sustainability In Hospitality 101; Interview with Prof. Dr. Willy Legrand
“A good decarbonisation plan that comes too late is a bad decarbonisation plan.” Prof. Dr. Willy Legrand, Professor, Author, Speaker. IU International University of Applied Sciences.
