1. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability

2. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Challenges There are many challenges facing us today that fall into the realm of green issues and sustainability: Global warming / climate change Finite natural resources / flooding Carbon emission reductions and targets Overpopulation Rising energy / fuel costs Sick building syndrome Productivity of employees Building energy labelling and building regulations Landfill tax

3. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins ReuseReduce Recycle R3R3 Implementing sustainability One way to start looking at the sustainability/greening subject is to break it down into two very broad subject areas. In general, any sustainability programme is trying to accomplish reduction, reuse and recycle.

4. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Management It doesn’t matter if you are a large or small company in this industry, a restaurateur or other catering establishment, if you want to make sustainability a strategy, you have to make it part of your culture. The following is an example of one sustainability implementation model that has proven to be successful for several different organisations.

5. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability Implementation Model Leadership 1.Demonstrate commitment from the top of the organisation. 2.Analyse the environment for potential risks and opportunities. 3.Lead on internal cultural transformation 4.Get buy-in from the ‘troops’.

6. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability Implementation Model Strategy 1.Develop a mission statement. 2.Develop a ‘green’/sustainability statement. 3.Consider global and local regulations as well as voluntary standards. 4.Consider the impact of the various social investors.

7. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability Implementation Model Structure 1.Needs to be integrated throughout the entire organisation. 2.Effective use of all human resources. 3.Access by all to top leadership. 4.Total alignment with strategy.

8. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability Implementation Model Internal Systems 1.Costing and capital investment systems. 2.Risk management systems. 3.Performance evaluation and reward systems. 4.Metrics and appropriate systems. 5.Feedback systems.

9. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Sustainability in catering Caterers are using more local, seasonal and available ingredients as a standard to minimise food transport storage and energy use. This includes specifying produce from farming systems that minimise harm to the environment such as certified organic. Livestock farming is one of the most significant contributors to climate change. Fish species identified at risk are not used. Fish used are only from identified sustainable sources.

10. The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Key indications of success Percentage balance of food sourced locally, nationally and abroad. Decrease in food waste. Reduction in food miles – the number of miles the food travels from producer to consumer, which has implications for greenhouse gas emissions. Financial contribution to the local economy. Increase in recycling. Increase in food sales.