The Business Climate: Saving Money and Resources
As a global professional body the Institute of Hospitality promotes and supports environmental initiatives to help hospitality managers reduce the impact of their operations and increase cost savings. The Institute encourages members' corporate social responsibility (CSR) initiatives by providing information about quality resources and programmes that can improve efficiency and profits whilst decreasing waste and reducing carbon emissions.
In this popular half hour webinar, industry expert Elin Pheasant explains how even the smallest hospitality operation can - using some simple steps over three days - save money and help the environment by understanding its food waste. Free tools and further resources are also highlighted. Start reducing food waste and increasing profits in three days with Elin's easy tips.
The Hospitality and Food Service Agreement (HaFSA) - a voluntary agreement overseen by the Waste & Resources Action Programme (WRAP) to support the hospitality sector in reducing waste and recycling more. The Agreement allows any size of organisation to sign up, from multi-national companies to smaller businesses, from sector wholesalers/distributors to trade bodies.
The Institute is an official Supporter of the HaFSA and urges all hospitality businesses, large and small, to become Signatories to the HaFSA.
Vision 2020 - a hospitality industry initiative, this UK roadmap identifies practical solutions to address the challenges involved in eradicating food waste from landfill. To obtain a free copy of Vision 2020: The future of food waste recycling click HERE. The Institute is a participant in, and supports, the Vision 2020 initiative.
HaFS Info-Finder - provides links to various tools and case studies showing how hospitality businesses have already made savings in areas like food waste, water and energy use, recycling and more. Very relevant coverage on most sectors in hospitality including hotels, pubs, health care, education and more.
Food Waste Resources Portal - a comprehensive collection of food waste reports from across the UK with links to the most up-to-date sources of data on the different sources of food waste which could be used as feedstock for anaerobic digestion.
Online Resource Centre - includes free downloadable tracking sheets to help you easily measure waste and identify where you can make savings.
The Carbon Trust - a wealth of information relevant to the hospitality and related industries including a useful Carbon Footprint calculator.
The Green Pages - the Institute's list of high-quality vetted resources - many of which are free - to save time and to assist hospitality managers in obtaining information to create 'green' policies and practices. The coverage is broad and provides brief descriptions of the resources.
Love Food, Hate Waste Resource Pack - a fantastic 20 page pdf explaining how to reduce customers' plate waste. Easy to use and FREE: the pack contains advice, ideas, suggested activities and resources that users can adapt for application in their own businesses.
Environmental Case Studies - an Institute list of green hospitality organisations and a bibliography of articles discussing current hospitality industry cases of successful sustainability and environmental best practice.
Love Food, Hate Waste - shows how to reduce food waste in both homes and businesses.
Unilever's Wise Up On Waste tool - a free app (or online tool) that helps food service businesses determine how much food waste they are producing. A simple tool that can provide the 'benchmarks' every kitchen needs to determine how much waste it produces, any reduction in waste and costs and savings. Highly recommended
Institute of Hospitality Management Guides - available to members (free) and non-members (fee), the guides cover hospitality-related subjects including how to improve environmental practices in hospitality businesses.