Being eco-conscious is encouraging them to change the way they do business to tackle growing environmental issues worldwide – while also keeping them competitive and encouraging customers to return.
From going zero carbon to reducing waste, such measures are also helping hotels and restaurants make cost savings.
Connecting with customers
By increasing their sustainability efforts, restaurants and hotels are connecting with customers by helping them better understand what they stand for1 and are even inspiring people to get involved in their sustainability practices. In doing so, customers have some insight on how restaurants and hotels work, not just what is included on the menu. This in turn, helps to attract more people and may encourage them to write positive reviews, improving reputation and profit.
A recent survey by Willy Legrand, co-author of Sustainability in the Hospitality Industry2 , highlighted that 74% of hotels reported investing in energy saving methods to reduce their budgets.
While cutting operating costs3, such as bulk buying from local suppliers, buying seasonally or growing their own produce on-site means that even more savings can be made.
Creating business value
Restaurants and hotels that source and use recyclable packaging are also helping to drive the circular economy4 , which generates higher business value, as packaging waste can either be recycled or re-enter the system as raw materials for use in other products.
This cuts out waste and pollution, keeps existing packaging materials in use and helps to regenerate natural systems.
Sustainability best practices
Hotels and restaurants worldwide that are using sustainability as best practice are increasingly drawing in guests that value these environmental changes.
For example, the Hotel Stadthalle in Vienna, which provides toilets that use rainwater and food ingredients that are sourced back to a specific field, reported an average occupancy rate of 83%5.
German restaurant chain Vapiano is connecting with eco-conscious customers by using reusable take out containers that they can also use for storage rather than dump in landfill, encouraging them to return6. While the Inspira Santa Marta Hotel in Portugal has been hailed a sustainability leader among hospitality venues7.
It sources locally grown produce and sends any organic food waste to a central composting programme.
Adopting such sustainability changes are helping hotels and restaurants worldwide to engage with new and existing customers, cut costs and boost business value through the circular economy by using recyclable packaging.
To help chefs in their sustainability endeavours, Nestlé Professional, Nestlé’s business dedicated to the out-of-home food and beverage market, has recently introduced its new CHEF food service container packaging for European and Middle East markets.
The new packaging is now 100% recyclable by design and contains a total of 33% less plastic, compared to the previous packaging.
This initiative also supports Nestlé’s commitment announced last year to make 100% of its packaging reusable or recyclable by 20258, setting out its broader vision for a waste-free future9.
1 Solitaire Townsend, 2018, 88% of Consumers Want You To Help Them Make A Difference: https://www.forbes.com/sites/solitairetownsend/2018/11/21/consumers-want-you-to-help-them-make-a-difference/#5df097056954
2 Routledge, Sustainability in the Hospitality Industry: https://routledgetextbooks.com/textbooks/_author/sloan-9780415531245/
3 Green Hotelier, 2010, Sustainability in the Kitchen – Food & Drink: https://www.greenhotelier.org/our-themes/community-communication-engagement/sustainability-in-the-kitchen-food-drink/
4 Ellen MacArthur Foundation, Concept – What is a circular economy? https://www.ellenmacarthurfoundation.org/circular-economy/concept
5 Elisabeth Braw, The Guardian, Sustainable tourism: the rise of the eco-boutique hotels: https://www.theguardian.com/sustainable-business/blog/sustainable-tourism-eco-boutique-hotels
6 Emily Crowe, 2018, SmartBrief, How sustainability trends are changing the way restaurants do business: https://www.smartbrief.com/original/2018/05/how-sustainability-trends-are-changing-way-restaurants-do-business
7 Siobhan O’Neill, 2016, Green Hotelier, Inspira Santa Marta: dedicated to sustainability: https://www.greenhotelier.org/best-practice-sub/case-studies/inspira-santa-marta-dedicated-to-sustainability/
8 Working towards a waste-free future, Nestlé Global: https://www.nestle.com/csv/global-initiatives/zero-environmental-impact/packaging-plastic-pollution
9 Nestlé accelerates action to tackle plastic waste, Nestlé Global: https://www.nestle.com/media/pressreleases/allpressreleases/nestle-action-tackle-plastic-waste