THE CONSIDERATE - How to give and reduce waste at the same time!
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09/12/2014 09:46
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Thursday 4th December 2014
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The Considerate December 2014
This month's topic: How to give and reduce waste at the same time!
Table of Contents CONSIDERATE HOTELS Stories that impress us We discover how our hotel members help those in need and how they get rid of their waste
WINNERS ALL Discover which of our hotels have been awarded this month
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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THE CONSIDERATE - How to give and reduce waste at the same time!
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CONSIDERATE SUPPLIERS Products that inspire us Strand Palace Hotel reduces waste and saves cost with an EcoPure Waters filtration system. Toshiba erasable toner helps businesses reduce waste and save money STORY OF THE MONTH organisations that motivate us Plan Zheroes and its amazing initiative with the aim to inspire food businesses to give their surplus food to those who need it, so it will not go to waste. Discover how, by working with Fairtrade, you will be supporting farmers to access improved terms of trade and fairer prices for their crop. CONSIDERATE PERSONALITY People that move us Our guest of the month is Shane Holland, Director for England
for the Slow Food Movement
CONSIDERATE SUPPLIERS DIRECTORY Updated each month, the full rundown of our accredited suppliers.
Trends that drive us We wanted to take the opportunity this month to tell some of the stories of those who help hotels get rid of their waste and use these surplus items to give to those in need. These organisations create a win/win situation all around reducing waste outputs for businesses by cleverly donating them to people less fortunate in life. That is our gift to you this Christmas - to help you give in order to help you save!! And perhaps those savings could even end up being given to other appropriate projects for Christmas too. We are also sharing some of the best practice case studies of several member hotels, who engaged in special waste projects and how they managed to turn it to their advantage. http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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The Considerate Hoteliers Team wishes you a very happy Christmas and looks forward very much to continuing working successfully with members in 2015.
Xenia Hohenlohe, Marketing Director Considerate Hoteliers
CONSIDERATE HOTELS Stories that impress us
Lancaster London Lancaster London made truly remarkable progress with its approach to waste management. First of all, they managed to achieve ZERO percent landfill waste. This amazing feat was accomplished through a combination of reformed purchasing policy, working with the hotel’s waste management company and a serious commitment to increase recycling. The hotel’s purchasing policy has very strict guidelines on acceptable products and packaging and the hotel has been far more conscientious about the types of materials being ordered ensuring for example that glass and plastics are re-usable, and that paper and cardboard are recyclable. To ensure all packaging now meets http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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these rules, the hotel has issued copies of its new policy to all suppliers and either worked with suppliers to find suitable resources, or found more suitable suppliers. For example, the hotel’s cooking oil is now delivered in plastic drums with a cardboard sleeve – both of which are recyclable compared to the old metal barrels, which were not. Lancaster London has also asked suppliers to deliver all wet produce and ingredients in re-usable crates. The products are then unpacked and the crates returned to the suppliers to be used the next day. Decanting is another method employed by the hotel to negate the need for packaging. Recycling also became a major focus within the hotel, and is monitored religiously by the Green Team. Recycling bins have a large presence in all areas of the hotel and are used efficiently. Housekeeping staff also recycle as much guest waste as possible when cleaning rooms, for example, newspapers, plastic bottles, glass bottles and card. The recycling policy also extends to larger products such as old TVs, curtains, pillows etc., which are sent to the Invisible Children Charity for recycling or re-use. Cooking oil is collected and recycled into biofuel, plus the introduction of Veolia has meant carefully segregated food waste is placed into 240 litre bins and turned into compost and agricultural fertiliser. Another exciting initiative is “nose-to-tail” dining, the principle of using the whole animal to avoid waste,
The Devonshire Arms
The Cavendish The hotel participates in the ‘Too Good To Waste’ campaign where guests get given the option of recycled/compostable doggy boxes. Also they recycle paper, cardboard,
The Devonshire Arms proudly boasts that waste from the hotel going to landfill was reduced by a remarkable 55%. Every possible opportunity to recycle and reuse is explored, generating innovative solutions: Kitchen oils are used to run the maintenance vehicle; with excess waste fat being sold to a bio-fuel company, the money earned being spent on planting trees. General waste throughout the business is sorted and redistributed via recycling, with staff taking responsibility for their own waste: Office workers use both sides of a sheet of paper before recycling it; and kitchen/restaurant staff are encouraged to separate waste into a food waste bin for compost for the kitchen
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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THE CONSIDERATE - How to give and reduce waste at the same time!
plastics, cooking oil and glass separately. Food and Non - Food waste is separated using a recycling service provider to process it responsibly. Currently through their provider they are zero waste to land fill and their recycling figures for 2012 were 13% glass, 26% Cardboard, 26% food, 22% mixed plastic and only 13% general waste which was incinerated and used in road surfacing. They use catering disposables that are biodegradable, recyclable or made from recycled materials. By using an in-house water filtration and bottling system they save on transport and glass. Additionally the Head Chef has worked closely with suppliers to reduce packaging and waste, with all items delivered in re-usable plastic containers to reduce the amount of waste even further.
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garden. They have also encouraged all suppliers to contribute to our environmental campaign by taking their waste away with them and reusing it, for example, fresh fish used to be delivered in polystyrene boxes which were then disposed of by the hotel; we now have an arrangement whereby the fish is removed from these cartons on delivery and cartons are reused by the supplier.
WINNERS ALL
December got off to a cracker of a start with a plethora of CH Members hotels and individuals winning awards. Red Carnation Hotels took home the Green Hotel of the Year Catey, with multiple Cateys for the Lancaster London (Front of House Manager, Conference & Banqueting Team, Food & Beverage Manager) plus Cateys for the Macdonald Windsor Hotel, The Bingham, Hyatt Regency London-The Churchill, Dorchester Collection and Sylla Amara Ibrahime of Park Plaza County Hall. Elsewhere The Green House, Bournemouth took Gold as the Sustainable Tourism winner at the Dorset Tourism Awards, and there were wins for the Alexandra Hotel, Acorn Inn and The Arbor Restaurant at The Green House at the same event. Well done, mon Braves!
CONSIDERATE SUPPLIERS http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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Products that inspire us
Strand Palace Hotel reduces waste and saves cost with an EcoPure Waters filtration system The Strand Palace Hotel is located in the heart of London. Providing drinking water for conference delegates is a significant daily challenge which used to be met using bought-in bottled water. Since embarking on its ‘Green Journey’ the hotel has eliminated this unsustainable practice by installing a water filtration system from EcoPure Waters, which is easy to use, has saved costs and significantly reduced waste. Nadia Simmonds, Human Resources Manager at the Strand Palace and responsible for leading the Hotel’s ‘Green Team’, takes up the story. “The Hotel recognises the need for responsible environmental management and is committed to improving energy and water efficiency and reducing waste. One of the most important initiatives we’ve taken to minimise the adverse environmental impact of our operations has been to install our own in-house water filtering and bottling system for the Meeting & Events department. We can produce an unlimited supply of freshly filtered and chilled water in branded re-useable glass bottles, which has helped us cut costs, reduce our glass bottle wastage and minimise transportation of water to the Hotel.” The cost savings have been significant. Before the filtration system was installed, the hotel bought in around 35,000 litres of water per year in 750ml bottles at 34.25 pence each; an overall cost of around £16,000 pa. The filtration system was installed in October 2011 at a capital cost of £3550 plus branded bottles costing £325 and an annual care and maintenance charge of £840. Because of the large scale of the operation, additional storage crates and dishwasher trays were also required at a one-off cost of £1000, which included all set up artwork costs. The first year cost total was £5715, saving around £10,285 in this first period. For subsequent years the Hotel has paid for the care and maintenance package of £840, plus around £150-£200 for replacement bottles; therefore the cost savings from the http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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second year onwards are around £15,000 per annum. The reduction in waste has also been impressive. “We used to buy in nearly 50,000 single-use bottles per annum, each one of which would require waste disposal,” says Nadia. The operational benefits of the system are also clear, as Nadia explains. “The system is very quick and easy to use, saving staff time that used to be spent ordering, handling and disposing of bought- in bottles. “Serving water in branded bottles also gives us a much more professional proposition for our customers and their delegates,” Nadia explains. “The presentation of drinking water in own-brand bottles helps carry our branding further throughout our operation. It also helps us communicate our environmental initiatives to customers by placing a sustainability message on the bottles alongside our logo,” she adds.
Toshiba Erasable Toner Helps Businesses Reduce Waste and Save Money Mountain View Residential and Respite Services (MVRRS) operates out of a recently refurbished 4,808ft2 state-of-the-art teaching facility in Newport, South Wales. Although they recycled waste paper, it was still a cause for concern due to their high printing volumes. However, Toshiba TEC’s Eco-MFP came to the rescue, as it sets new standards in office waste reduction and cost savings. As well as looking like a typical MFP and using standard copier paper, it has one massive difference – when used paper is fed into the eraser unit it heats the toner, virtually erasing the print and providing a blank sheet to use again. Just as importantly, if the same piece is used five times paper usage is cut by up to 80 per cent, saving businesses huge amounts of money. Commenting on the drivers behind the development of this device, Jeremy Spencer, Toshiba TEC’s marketing director, says, "The paperless office is far from a reality and business people are still printing in vast quantities. It is estimated that 70 per cent of office waste is made up of paper and the average office worker gets through up to 50 sheets a day". The trial took place in May 2014 and it was a resounding success. When it finished Tracy Lindique and her team at MVRRS were invited to provide feedback about their experiences with the MFP. Cost savings over the course of a year were calculated to be £325. Now dubbed ‘Eric the Eraser’, Tracy Lindique uses the Eco-MFP to make the waste paper fit for reuse on a weekly basis and she concludes, "Integrating the Eco-MFP into our day-to-day operations couldn’t have been easier, and staff have completely http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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bought into the concept. Managing waste is a key element of our CSR policy and not only is this technology good for the environment, it offers an excellent return on investment".
Christmas Gift! Our Supplier The Fine Cotton Company is delighted to offer our members an exclusive 15% discount on their products until 31st January. More information can be found here.
STORY OF THE MONTH Organisations that motivate us
Plan Zheroes - What is Plan Zheroes and why does it matter? In the UK, 13 million people are living in poverty1. At the same time, 650,000 tonnes of surplus food thrown away by food businesses2 is perfectly good for human consumption. But it doesn’t have to be this way! Plan Zheroes started as a citizens’ initiative with the aim to inspire food businesses to give their surplus food to those who need it, so it will not go to waste. (Check out this very short video!) Surplus food is food that is fit for human consumption but has lost its commercial value. There are several causes of surplus food, such as the business quality standards or the 'best before' labels. In most cases, surplus food is thrown away due to a lack of knowledge of existing solutions, cultural and operational barriers to overcome, as well as non-existent logistical support in the area. However, when successfully implemented, donations offer environmental and social gains, from waste prevention to staff engagement. This feel good effect ripples across the organisation, and beyond it. Plan Zheroes works with both (donors and receivers), to overcome barriers and brokers relationships between donors and receivers of surplus food.
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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Plan Zheroes will launch a new interactive map in January 2015, which will include social features, an automated system of real time notifications donations, a methodology to trace donations and provide reports. Examples of recent Zheroes achievements: At Borough Market, weekly donations in 20 weeks resulted in 5.2 tonnes of food donated, improving the lives of 600 vulnerable people in the area through 5 local charities. An average 10 businesses and charities a month call for help, and we do everything we can to help: for example Stephen diverted 50kgs of bananas in 2hrs with a bike, Ivan gave cooking lessons to 25 vulnerable young homeless people, who now make great meals. Chris didn’t sleep until he found a charity ready to receive surplus food from the Langham Hotel, and is often running workshops to help more charities get ready for business donations. Maria Ana has made over 20 presentations, and inspired over 2000 people to take action. We inspired and supported 2 entrepreneurial volunteers who set up their own businesses using surplus food! We even gave evidence to the House of Commons about opportunities and the value of surplus food donations, and worked with Considerate Hoteliers to develop training and collaborate in waste prevention programmes for members. We helped Sustain to set up multiple partnerships between businesses and surplus food redistribution for FoodSave across London, working with SMEs to prevent food waste. 1. Joseph Rowntree Foundation (2014) 2. 1.6m tonnes from food retailers and 1m tonnes from food services and hospitality (WRAP 2013) 3. Estimated by Fareshare, the major surplus food redistributor in the UK
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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Fairtrade With so much competition within the hospitality market, establishing your ethical credentials adds value and credibility to any business looking to stay one step ahead of the competition. Recognised by 78% of UK consumers, the Fairtrade Mark is a trusted symbol that resonates with the ethically conscious consumer. By displaying the Fairtrade Mark to your customers you could benefit from this trust and recognition. Using the Fairtrade Mark gives you a simple and effective way to communicate your brand values to your customers. By working with Fairtrade you will be supporting farmers – often an invisible and forgotten link in the supply chain – to access improved terms of trade and fairer prices for their crop. Practically speaking, this means that farmers selling on Fairtrade terms receive a Fairtrade Minimum Price for their crop, which acts as a vital safety net and gives the stability that is needed to plan for the future. But it doesn’t stop there. They also earn an extra sum – the Fairtrade Premium – which farmer groups can then decide democratically how to best use, to improve quality and productivity for their crops and social projects such as education and health services, to benefit their communities. Fairtrade is keen to talk to you about how you can benefit from using Fairtrade products in your business. As well as the existing ways for you to offer Fairtrade to your customers there are now two ways for you to work with Fairtrade Cotton in your linen. Either the finished product is certified as Fairtrade, or using the new Fairtrade Sourcing Program you can commit to sourcing a certain amount of cotton on Fairtrade terms. This gives you a simple and cost effective way to offer Fairtrade products and deliver on your sustainability objectives. Whichever products or routes you choose, if you want to give your customers one extra reason to choose you, tell them that your commitment to Fairtrade Cotton means better lives for the farmers who grew your products. To find out more email ben.shreeves@fairtrade.org.uk or visit www.fairtrade.org.uk
CONSIDERATE PERSONALITY People that inspire us
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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THE CONSIDERATE - How to give and reduce waste at the same time!
Shane Holland, Food Movement.
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Director
for
England
for
the
Slow
Slow Food is about eating with a sense of place. The terroir of food, its seasonality – eating something at its perfect best, and grown in its natural area just chimes. The seasons makes life exciting – who wants to eat the same 'jet-fresh' food every day? My life motto is.. To live Slow! Savour things, and experiences – take time without rushing. Not to be sad when things come to an end, but relish the new things that come before us. An unforgettable place I travelled to in the last year was.. The west coast of Cornwall, seething seas, giant waves, gulls screaming like a scene from Dante. Move inland, picture perfect creeks, sleepy villages and afternoon teas at the Hotel Tresanton. My favourite hotel is.. Hotel Le Bristol in Paris – understated super-luxury, and on a sunny day, lunch in their courtyard terrace feels the chic-est place on earth. A short stroll to Hermes, followed by an afternoon nap in a bed that feels like you are sleeping on a cloud. Our responsibility to mankind and the planet.. is absolute! We are only here for the shortest passing, and to think that we are destroying so much of it. Future generations will have a right to look back and ask why. The last meal that truly impressed me was.. So hard to choose. It could so easily be the one on the beach, cooking mussels in a bucket of seawater, with little more than a shallot, splash of cider and parsley. It could be eating grouse at the Dorchester Grill with its liver spread on a crouton, or fish and chips on the sea wall in Padstow, the batter like crunchy shards, chips so hot they danced in my fingers, lips smarting from the salt. But, probably a restaurant in Perigord in France, whose name now escapes me, where Foie-Gras, Truffle and Cognac (all from the region) came together in a dinner that just sang of its place People that inspire me.. Alice Waters. She near single headedly created the SF Movement in the United States, and then asked “Who is teaching the children?” before anyone else asked that question. I travel to work by.. foot! You see a different perspective when on foot, the architecture of buildings, the wonder of the landscape. You can stop, observe, deviate and look down interesting side streets. My favourite ‘sustainable’ business.. Hawksmoor restaurants. They use the very British best ingredients in terms of quality, and are not afraid to charge for that quality. They support artisan farming, skills that would otherwise be lost, and ensure that employment is kept in our countryside My biggest worry about the future is..British farming! The average age of a farmer is http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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almost 60, and the value of an acre of land is £10,000 or so. It’s near impossible for new farmers to come in, and the older ones are retiring. Our countryside looks as it does because of farming – we have a duty to buy British to sustain our landscape as much as sustain ourselves My biggest hope for the future.. Groups like Considerate Hoteliers are a force for good. If more organisations which co-ordinate significant ethical buying power existed, then not only would consumers eat better, they would live in a more sustainable world too.
CONSIDERATE SUPPLIERS DIRECTORY Updated monthly The Considerate Suppliers Directory is a list of approved suppliers assessed by Considerate Hoteliers to ensure that they: follow a similar ethos to ours; have ethical policies in place; and conduct their business responsibly. Most suppliers offer preferential rates to our members, but you will need to log in to the members area of our website to view these offers. For further information please visit the more detailed directory of our Considerate Suppliers on our website: Please click here.
Supplier
Product/Service
Toiletries and equipment for Aslotel
hotel bedrooms and
murray.roberts @aslotel.co.uk
bathrooms Barden Energy
Biomass heating systems
info@bardenenergy.com
Berendsen
Textile services supplier
kevin.davies@berendsen.co.uk
BRITA Ionox Deutschland Plumbed-in filtered drinking GmbH
water dispensers
Carbon Management
Voltage management
Services
technology
Crukafe Ltd
Beverage
Data Quest Earth Renewable
Print, scan, copy and telecomms solutions Naturally derived cleaning
info@ionox.de
andy.payne@carbonmanagementservices.uk.com zaisha@crukafe.com dlarkin @dataquestuk.com
info@earth-renewable-solutions.com
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=46b71da4da
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Solutions Ltd
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products Systems for freshly filtered
Eau de Vie Ltd
still and sparkling water from a.matthews @classeq.co.uk mains
EcoPure Waters
On site water filtration
k.cripps @ecopurewaters.com
systems EPOS Bio-Partner S端d
Organic food
Susanne.oswald@bio-partner.de
Fou Furnishings
Organic high quality linen
stephanie @foufurnishings.com
GFL S.A.
Bathroom cosmetics and
info@gfl.eu
guest amenity products Gilchrist and Soames
Spa, bath and body products d.heron @gilchristsoames.com
Glamocell
LED Lighting suppliers
Gram
Manufacturer of refrigerators
info@glamocell-uk.com glro@gramuk.co.uk
and freezers
JAB
Interior furnishings
karen.brennan@jab-uk.co.uk
Lalani & Co.
Boutique tea curators
info@lalaniandco.com
Maxim Eyes (UK) Ltd
Energy and communications
Mohsin@maximeyes.net
consultants Plan Bee Ltd
Fully managed beehive service
warren@planbeeltd.com
Energy efficiency and ReEnergise
renewable energy
tarquin @reenergisegroup.com
consultants Seacourt
Printing company
Specialist Waste
Recycling and waste
Recycling Ltd
management
The Fine Cotton
Housekeeping &
Company
Consumables
Toshiba
Technologies
Tosca Bio Gbr
Organic and biodynamic Italian food
VEOLIA Environmental
Recycling and waste
Services
management
vanessarussell@ seacourt.net jdennyson@swrwastemanagement.co.uk
trevor@thefinecottoncompany.com info@toshibatec.co.uk info@toscabio.com
consideratehoteliers @veolia.co.uk
Eco-friendly beds and
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Vertue
mattresses
john@vertue.eu
Vini Italiani
Italian wine retailers
sylvestre@vini-italiani.co.uk
Laundry and linen hire
sales@white-knight.co.uk
White Knight Laundry Services Delphis Eco
Eco-friendly cleaning products
Tweet
sales@delphiseco.com
Share
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