Hotel restaurants still challenged by the issue of sustainability are being offered a free event, presented by the Considerate Hoteliers and the Sustainable Restaurant Association (SRA), who have partnered to host Five Star Values: Sustainability in Hotel Dining to provide practical case studies to answer challenges such as how to reduce food waste, cut energy bills and source local food.
Potential gains for F&B
Delegates at the event on 17 July at the Park Plaza Westminster Bridge, will hear first hand from chefs and managers about how the drive for sustainability in wider hotel operations presents huge potential gains for the Food & Beverage side of the business.
Speakers include Erick Kervaon, General Manager of the Bingham in Richmond, and Stephen Rey, Executive Chef of Lancaster London. Both have received a Three Star rating from the SRA, the highest available, in recognition of their across the board attention to running a responsible business, from the food they source, to the way they manage their waste and engage with their local communities.
Malcolm Hannah, Technical Director of the National Energy Federation, will highlight some of the practical steps which can help reduce energy use and costs as well as improve environmental performance. Plan Zheroes will also be there to offer advice for hotels seeking to donate surplus food.
Mark Linehan, Managing Director of the SRA, said: “We know from our experience of working with restaurants and food service businesses across the spectrum, that each sector has its own needs and challenges. We are working with an increasing number of hotel restaurants who are responding to consumer demand and putting sustainability at the very heart of their business. This seminar will demonstrate the recipe for success.”
Different challenges for hotel restaurants
Xenia zu Hohenlohe, Marketing Director of Considerate Hoteliers, said: “Hotel restaurants are generally faced with different challenges than stand-alone gastronomic operations, given that they often need to provide 24-hour room service as well as cater three meals a day. This increases the potential for food waste and adds a different dimension to their purchasing policies. With this in mind, our work with these teams is focused on a hands-on approach in order to engage all the staff through practical workshops to help them address these issues. The event on the 17th of July will demonstrate through real life cases ways to reach the highest level of sustainability within hotel restaurants.”
To sign up for the seminar register here, or for more information contact Vanessa Lye on 020 7479 4224 or Vanessa@thesra.org.
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