Sydney Water’s Post

CLOSING SOON: Be eligible to win the Sydney Water Sustainability Award by completing our free online Sustainable Hospitality Training Program! The Sustainable Hospitality Training Program by Sydney Water in partnership with Restaurant & Catering Australia is a short and practical program to learn how to manage your business’s kitchen waste responsibly and sustainably. The program will help you to minimise water bills, reduce food wastage costs and access the money-saving programs that Sydney Water has to offer. As a venue owner or manager this training program will give you knowledge and a clearer understanding of: ✅ How managing water and wastewater services is essential to being a more sustainable business. ✅ To use fewer resources and produce less waste. ✅ To dispose of the waste the business produces ethically and responsibly. ✅ Consider ways to save water in your hospitality business. ✅ Make sure you understand your compliance requirements. Complete this free training program to have your business be eligible to win the Sydney Water Sustainability Award at the 2024 R&CA Awards for Excellence. Nominations close on Friday 21 June 2024. To complete the training program: https://lnkd.in/g2_W7a84 To enter your company into the Sydney Water Sustainability Award: https://lnkd.in/gjHnr_T2 #hospitality #restaurant #sustainability #catering #sydney #sydneywater

🌍✨ Happy Earth Day! 🌱♻️ Today, as we celebrate our planet and reaffirm our commitment to environmental sustainability, we're reflecting on the vital role the hospitality industry plays in preserving our birthplace and home. 🌎🍃 Did you know that globally, enough food is produced to feed 8.1 billion people; however, one-third of the food produced is wasted every year. Cyprus, an EU member country, has one of the highest ecological footprint consumption rates as opposed to production, it is estimated that 327 kilos of food per person each year is wasted, the third worst in the EU. At Beyond The Box Hospitality Consulting, we believe that every little step towards sustainability counts, and the hospitality sector has a unique and prominent opportunity to lead by example. From reducing food waste to implementing energy-efficient practices, there are countless ways restaurants can minimize their environmental footprint without compromising quality or profitability. As consultants dedicated to the success of restaurants, we're passionate about guiding businesses towards eco-friendly solutions that benefit both the planet and their bottom line. Whether it's optimizing supply chains, implementing zero waste practices or enhancing recycling efforts, we're here to support restaurants in their journey towards sustainability. On industry average restaurants and bars waste 8-12% of raw product, what if this cost could be limited to 5%? Could you invest the difference in renovations? Staff bonuses? Extra profit? This Earth Day, let's recommit ourselves to building a greener, more sustainable future for the hospitality industry. Together, we can make a difference, one restaurant at a time, building a business you can joyfully call yours. 💚🌍 #EarthDay #Sustainability #HospitalityIndustry #RestaurantConsulting #GreenBusiness

According to the latest Global Food Index Report, a staggering one billion meals are wasted every day.  Food waste comprises 8-10% of the world's total carbon emissions, and if Food Waste were a country, it would be the biggest polluter on earth. 🌎 At Hilton, we are dedicated to finding scalable solutions that are wins not only for the environment, but for our guests and business too. Our Taste of Zero Waste embodies this notion, showcasing how our #HiltonTasteMakers can join the global fight to reduce food waste, harnessing a range of techniques that can be implemented in kitchens of any size. 🍽️ Today these Zero Waste Menus are launching at four of our flagship properties in the UK - London Hilton On Park Lane, Hilton Manchester Deansgate, Hilton London Metropole and DoubleTree by Hilton Brighton Metropole, with a low waste menu also launching at 20 properties across the country! 🌱 • #TasteOfZeroWaste #StopFoodWasteDay #TasteOfHilton #EarthWeek #HiltonHotels #ThereIsNoTimeToWaste • Emma Banks Niki Walsh Dylan Yelavich Stuart Duff Hilton Hotels & Resorts Hilton Careers UK&I UKI Hilton Hannah Pritchard Paul Bates Diana Frederiksen Aimee Sieczko Angelique Rother Kristoffer Nordström Dave Ashton Bill Fisher Matthew Mullan Sebastian Nohse

Introducing the Corporate version of the Carbon Calculator and Toolkit! 🎉 A first-of-its-kind, the Calculator and Toolkit is designed specifically to help large brewing and hospitality operators with multiple sites, such as pubs, restaurants or hotels, understand and calculate their carbon footprint. Already rolled out by Greene King Pub Partners to help their 1,200 pub operators become more sustainable, the new, unique tool helps measure carbon data in Scope 2 for franchisees and Scope 3 for tenants and lessees. 🌱 Developed using the forum’s current calculator model, launched in 2022 in collaboration with British Beer & Pub Association (BBPA), Brewers’ Company, UKHospitality and Sky, this latest version identifies key actions and practical ways to reduce emissions, whilst improving profitability and business resilience. Forum founder and CEO, Mark Chapman, said: “This new, enhanced Corporate Calculator and Toolkit has been designed directly in response to the demand from our larger forum members for the capability to quickly and easily measure, plan and reduce emissions across their estates and supply chains in Scope 2 and 3. “It’s a game-changing footprinting tool that provides clear and concise guidance and a user-friendly interface to measure emissions and engage site operators in swift, credible climate action. The tool’s ease of design and accessibility is imperative to engage teams on the ground to proactively make the critical difference needed to reach net zero at pace.” The original Carbon Calculator and Toolkit has been implemented by 500+ independent pubs, hotels and restaurants, completing carbon footprints for 5,976 sites, and totalling 1.7m tonnes. Read more on the Corporate Carbon Calculator here - https://lnkd.in/erNhPtBb To learn more about calculating your organisation's carbon footprint, get in touch with us - https://lnkd.in/eKVd2_zj #netzero #hospitality #brewing #carbonfootprint #sustainability

Sustainability is increasingly becoming a top priority for companies across the globe, especially those who've committed to meeting net-zero targets. This means there's now more of a focus for event planners to work with hotels and venues that support their employer's or customer's sustainability targets. Curious about the steps hotels are taking to support sustainable meetings and #businessevents? Read more here: https://okt.to/iTkQVD #sustainableevents #MICE

Read the updated Sustainability and Social Responsibility Policy 2024 from the Catering and Hospitality team 🌿 Commercial Services Catering and Hospitality at the University of York plays a key role in the provision and support of more sustainable choices for customers. They are constantly striving to incorporate environmental and social considerations when choosing their suppliers, during production and the delivery of their services. ➡️ Read the updated policy: https://lnkd.in/dm3KjCXV #sustainabilityatyork

Restaurant facility managers - this article is a must-read! It provides a comprehensive guide to adopting intelligent technologies that can achieve significant energy savings, operational efficiencies, and contributions to sustainability initiatives. Read the restaurant guide here: https://lnkd.in/g6rznJfT #sustainability #restaurantmanagement #energysavings #keepENTOUCH

BOCA’s conscious waste management approach serves as a role model for sustainability and responsible business practices in the UAE restaurant industry. By implementing robust measurement, segregation, and reduction strategies, BOCA not only fulfils its environmental obligations but also reaps tangible operational and reputational benefits. This initiative underscores their commitment to building a healthier hospitality industry and reassures diners that when dining at BOCA, their environmental impact is one of the lowest in the UAE. #SustainableDining #ZeroWaste #FoodWasteReduction #GreenGastronomy #EcoFriendlyDining #CircularEconomy #WasteNotWantNot #SustainableRestaurants #GreenInitiatives #EcoConsciousLiving #BernardKoh

Sustainability is the future of hospitality. I've seen firsthand how sustainable practices can transform both our kitchens and our communities. Here's what I've learned: 1. Local sourcing isn't just trendy, it's transformative. By partnering with local farmers, we reduce our carbon footprint and support our community's economy. Win-win. Native Maine helps us source fresh, local products to create a menu that is truly authentic to the Maine way of dining! 2. Waste reduction is a game-changer. Simple steps like composting kitchen scraps and implementing portion control can dramatically cut food waste. In one study, a cafeteria reduced plate waste from 8.68% to 6.20% just by training staff and educating customers. 3. Menu planning is key. Designing menus around seasonal, locally available ingredients not only reduces environmental impact but also results in fresher, more nutritious meals. It's a recipe for both sustainability and culinary excellence. 4. Energy efficiency matters. From LED lighting to energy-efficient appliances, every little bit helps. Some hotels have even introduced carbon emission auditing to track their progress. 5. Staff education is crucial. When your team understands the 'why' behind sustainable practices, they become passionate advocates. But here's the real secret: Sustainability isn't just good for the planet - it's good for business. Studies show that sustainable practices can increase customer satisfaction, boost competitiveness, and improve overall performance. As hospitality professionals, we have a unique opportunity to lead the charge in creating a more sustainable future. It's not always easy, but it's always worth it. What sustainable practices have you implemented in your kitchen or workplace? Share your experiences below! #SustainableHospitality #ChefLife #MentalHealthInHospitality

Restaurant facility managers - this article is a must-read! It provides a comprehensive guide to adopting intelligent technologies that can achieve significant energy savings, operational efficiencies, and contributions to sustainability initiatives. Read the restaurant guide here: https://lnkd.in/g6rznJfT #sustainability #restaurantmanagement #energysavings #keepENTOUCH