Helping Chefs run greener kitchens

Tuesday, January 7, 2020

The food service industry has turned a corner in realising the importance of offering people sustainable experiences, cutting down on waste and water, and becoming more aware of its environmental impact.

Having traditionally prioritised labour management and ambiance to attract more guests, today hotels and restaurants worldwide are embracing sustainable practices in their business strategies and offerings to meet the expectations of those who respect authentic cooking and the environment.

With more than half of consumers saying they would consider a restaurant’s food waste reduction efforts as an important factor1 when choosing a venue to eat or stay, the food service industry is now applying people’s planet-conscious priorities at all levels.


Sustainable hotels and restaurants across the globe


For example, the 1 Hotel2  in New York in the United States bases itself on sustainable practices by integrating a plastic reducing programme, encouraging guests to use electric cars during their stay, and supporting food and beverage responsibility from field to fork.

At the Park Hyatt in Hadahaa in the Maldives, the resort uses Maldivian boats to collect plastic waste from other islands twice a week before transferring them to a central collection point3It also sources food and beverages from sustainable suppliers. The Borgo Pignano in Tuscany has solar panels and uses timber from the estate’s forest in its wood chipped burners to heat and provide hot water for guests, while its innovative farming techniques seek to improve soil conditions, reducing the need for irrigation and saving water4.

In Switzerland, the Whitepod Eco-luxury Resort5 provides guests with an individual geometrical-designed pod that is heated using a wood stove run on locally sourced wood, buys goods in bulk to reduce the amount of packaging, and uses local wine and meat suppliers.

While a number of sustainable cafés and restaurants in the UK are driving sustainability6 such as the Wild Food Café uses biodegradable cups and recyclable packaging, and Bambusa is solely based on sustainable packaging, using sugar cane packaging and biodegradable cups7


A little change for a greener kitchen


Sustainability is also important for chefs who want to meet their guests’ environmental expectations, while still providing high-quality ingredients in their dishes.

Nestlé Professional, Nestlé’s business dedicated to the out-of-home food and beverage market, has recently redesigned its CHEF packaging to help chefs run greener kitchens in hotels or restaurants. The new CHEF food service container packaging for European and Middle East markets now becomes 100% recyclable by design.


Made out of polypropylene (PP), chefs can simply use and empty the pack – including container, lid and label – in a dedicated recycling bin where recycling systems are available. Made with 33% less plastic, the new recyclable packaging reduces Nestlé Professional’s food service plastic consumption by 131,000kg, in its first year of launch.


Now, chefs can adopt a more sustainable way to run greener kitchens, without having to sacrifice on ingredients or the taste of their recipes. “Every aspect of creating a dish matters,” said E.Lorieux, Global Executive Chef for Nestlé Professional. From sourcing high quality ingredients from sustainable suppliers to reducing waste both in our kitchen and on the plate. This all helps to provide customers with an exceptional menu which we’re proud to serve, while also being better for the environment.





Marty Sieh, 2018, Food Safety Magazine, Foodservice Finds Sustainability Reduces Costs by 30 Percent:

Sustainability Keystones, 1 Hotels:

Katie Berrington, 2019, 10 Dream-worthy Hotels Shining Spotlight on Sustainability:

Katie Berrington, 2019, 10 Dream-worthy Hotels Shining Spotlight on Sustainability:

Ecology, Whitepod:

Ellie Smith, 2019, Sustainable Cafés and Coffee Shops in London:

Ellie Smith, 2019, Sustainable Cafés and Coffee Shops in London: