Virginia Jones’ Post

It's truly inspiring to see Radisson Blu Hotel Nairobi, Upper Hill's dedication to SDG 12 and the innovative ways you're incorporating #sustainability into your culinary practices. Using up food that would otherwise go bad is a sign of creativity and frugality. Programs such as these not only improve the experience for the guest but also provide a strong statement of the #hospitality industry's ability to help create a sustainable future..#SDG12 #SustainableConsumption #CircularEconomy #ResponsibleProduction #magicalkenya #whyilovekenya #SustainableDevelopmentGoals #GlobalGoals #ClimateAction #GreenLiving #EcoFriendly #ReduceWaste #SustainableLifestyle #EthicalConsumption #ConsciousConsumer #SDGs #SDGsMonth #Sustainability #ZeroWaste #ResponsibleConsumption #SDG12 #GreenInitiative #RadissonBluUpperhill #RadissonBlu #RadissonHotels

In an era where environmental consciousness is increasingly becoming a societal norm, the hospitality industry stands at a crossroads. Long perceived as a sector of extravagance and opulence, it is now under scrutiny for its environmental footprint. From towering hotels to quaint bed-and-breakfasts, every corner of hospitality is being urged to embrace sustainability as a guiding principle. At the heart of this movement lies the imperative to balance the pursuit of profit with the preservation of our planet for generations to come. #hotelinteractive #bitacevents #hotelsustainability

How do I start my hotel's sustainability journey? This is what Hylton Lipkin from Banyan Group, Chalana Perera from RETRACE™ Hospitality, Celine Vadam from WE(i) Think and Santiago Yñigo from Salva discussed during episode #6 of Coffee Break with the Hospitality Think Tank. You will learn about: * How sustainability efforts differ in urban vs. rural environments? * What are the operational challenges in implementing sustainability measures in the hospitality industry? * How can the hospitality industry positively impact local communities and ecosystems? * How can collaboration and co-creation be utilized for sustainable solutions in the industry? Key points: * Sustainability and ESG Accreditation in Hospitality * Sustainability in Urban vs. Rural Environments * Sustainable Hospitality Development in Urban Environments * Challenges in Establishing Sustainable Development Baselines * Sustainability Regulations in Stock Exchanges * Sustainability Challenges and Operational Perspectives * Impact of Hospitality Industry on Local Communities * Co-Creation and Collaboration for Sustainable Solutions * Sustainable Practices in Hospitality and Tourism * Recycling and Reusing Materials in Hotel Renovations Now available to watch here ⬇ ⬇ ⬇ https://lnkd.in/etZ7YD-Z #sustainability #hospitality #hotels #hoteldevelopment #hoteloperations #sustainablehotels

While I can talk law and policy about food and agriculture, it means nothing without the producers. My brother’s beekeeping and honey company, The Hive Supply, was featured on WGN Chicago to talk about their partnership with the Blackstone Hotel yesterday.   Naaman Gambill is the head beekeeper at The Hive Supply here in Chicago. Which means that at this time of year, he’s traveling around the city to see just how much destruction the winter brought to his hives. How many died? Which hives can be split? Will he need to purchase more bees from their supplier? How will this affect their production for contract clients as well as retail?   Our conversations are so important to me, because they remind me whom agricultural law and policy affects. Agricultural producers have to wrestle with nature, along with bookkeeping and bottom lines. Though nature doesn't discriminate between large and small producers, it is especially difficult for small operations to recover from its blows. It is hard to be a small operation in ag, despite being an important component to a working food system. So when I think about a new policy or program, I am able to ask, how would this affect producers like Naaman?

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 the following: ✅ 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

This past Tuesday, our company came together for an unforgettable in-person collaboration at the Metropolitan Tavern inside the Hotel Eastlund in vibrant #Portland. The ambiance was warm, the conversations lively, and the food—oh, the food! Hotel Eastlund’s Metropolitan Tavern was the perfect choice for our energy efficiency gathering, and here’s why: 🌿 Green Recognition: The Metropolitan Tavern has garnered acclaim for its green initiatives. From sourcing local ingredients to minimizing waste, they exemplify sustainability. Just as we optimize energy usage, they optimize flavor and freshness. 💡 Energy Efficiency Synergy: Our commitment to energy efficiency aligns seamlessly with the Tavern’s ethos. As we discuss kilowatt-hours, they craft culinary masterpieces. It’s a delightful parallel—both of us striving for efficiency in our domains. 🌐 Planning for Our Future: Amidst the clinking of glasses, we discussed our company’s trajectory. Our vision extends beyond borders—we’re eyeing partnerships that transcend state lines. Certifications in new regions will amplify our impact, and we’re committed to making energy efficiency a universal language. So, atop Hotel Eastlund, under the Portland sky, we celebrated more than just a meal. We celebrated a shared vision—one where efficiency meets excellence. Here’s to more collaborations, more breakthroughs, and more shared meals under the Portland sky. #Collaboration #CompanyCulture #MetropolitanTavern #EnergyEfficiency #DEI

Regenerative Hospitality In our rapidly evolving global landscape, transactional relationships are failing to foster long-term prosperity in individuals, businesses, communities, and the environment. For ALL systems to thrive in this interconnected and complex world, we must embrace new paradigms of engagement. Hospitality, positioned at the crossroads of local communities and the broader world, offers a compelling model for such engagement, one that transcends sectors…[Read On] At Common Ground Summit ‘24 one of our content tracks will be to explore the universality of place-based values and regenerative principles in the hospitality & food industries. Click to read more https://lnkd.in/ewY8H9d9

A great summery of the IHS last month. Well worth a read. Key takeaways included: ( copy and pasted from the article) Having a GM who is engaged in sustainability means the whole hotel will follow; Certifications are great and can communicate to your guests what you are but don’t do it for the sake of it – it’s a lot of work. Choose wisely; Don’t be afraid to talk about what you are doing and the positive changes you are making. As long as you are truthful, authentic and the facts are right you can shout about your sustainability wins!; Make time for sustainability – this might be hard but once you have started it will become part of the day, week, month of operation; Believe in yourself and what you are standing for – it’s the right thing to do; If you don’t feel your hotel is big enough for a dedicated ESG manager then create sustainability champions – make sure they are genuinely interested in the topic and they will be a great asset; There is help out there from councils, local government, hotel groups, sustainability groups – research, join in, talk and share; Just begin – it’s overwhelming but the sooner you begin the sooner you can benchmark and see the progress; Every step is a step closer to achieving your sustainability goals.

Passionate about sustainability, innovation, and networking with purpose? We're thrilled to invite you to our upcoming event that promises not just connection, but also inspiration and insight into the world of eco-friendly business practices. Date: 25th April 2024 Location: Two Drifters Distillery Exeter Theme: Rum with Impact - A Carbon Negative Business Tour Join us at Two Drifters Distillery, the world's first carbon-negative rum distillery, for an evening that blends the art of rum making with the science of sustainability. This is your chance to: ☑Network with like-minded professionals keen on making a difference. ☑Learn directly from Russ Wakeham, chemist and co-founder, about the journey to carbon negativity and achieving B Corp status. ☑Experience a guided tour of the distillery, showcasing sustainable practices and innovative carbon capture technology. ☑Sample Two Drifters' range of sustainable rums, recently featured on the Hairy Bikers TV show and served on several easyJet flights. In a world urgently calling for sustainable solutions, this event will showcase what's possible when passion meets purpose. Two Drifters Distillery not only challenges conventional practices but also sets a new standard for environmental responsibility in the business world. Don't miss this unique opportunity to engage, learn, and be inspired by a business that’s truly making a difference. It’s time to raise our glasses to sustainability, innovation, and the power of positive impact. Spaces are limited so register now! https://lnkd.in/deyQxVqE #sustainablebusiness #sustainability #networking #exeterbusiness #carbonnegative

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