THE PATH TO ZERO WASTE

While environmental issues continue to concern the business world, many companies are yet to adopt practices that support sustainability. Daniel Solomon , founder of HeroGo, provides some much-needed food for thought on how hospitality and F&B firms can become more eco-literate and reach zero waste.

Implementing strategies for a zerowaste Circular Economy

Creating a zero-waste circular economy for your business is an ambitious goal but is achievable. For us as a business, we are built for zero-waste, fighting to eliminate food waste. However, in a broader sense, in all industries, we need to look at zero waste from a perspective where materials are reused instead of discarded, creating a closed loop of value generation and resource maintenance.

By reducing or eliminating waste through “reuse, recycle and repair” techniques, businesses can ensure their resources do not dissipate over time. This approach has many benefits: greater cost savings through efficient use of resources; better environmental stewardship as fewer raw materials are needed; improved public health outcomes due to reduced pollution; and happier customers who appreciate companies that care about sustainability.

Tips for eco-literacy in hospitality

Being eco-literate is key for those working in the hospitality or catering industries to become zero waste. Zero waste is the ultimate goal for many modern businesses that prioritize sustainability: reducing their carbon footprint and making sure they are doing all they can to protect the planet and its resources. At HeroGo, our packaging is eco-friendly and delivery is scheduled rather than on demand, which allows us to help make society more sustainable, reduce emissions, all while keeping your food perfectly fresh and safe.

For others wishing to become more ecoliterate, here are some tips:

1. Reuse, recycle, and repurpose whenever possible. Be sure not to throw away items that could be used again; instead find ways to reuse them, such as by washing them (plastic containers and dishes), mending fabric items (tablecloths and uniforms), and upcycling furniture (tables and chairs).

2. To make things even easier for your staff, try setting up clear recycling systems throughout your place of work, such as separate bins for paper products and glassware. Display helpful signage with instructions on what goes where, specifically for food waste. Additionally, repurposing excess food scraps from kitchen prep can go into composting programs or even be used in recipes.

3. Minimize single-use products. Switch to reusable options or set up recyclable options like "return and earn" programs where customers can bring back any old containers/cups/bottles that were bought elsewhere.

4. Educate yourself and your team members on sustainability initiatives within the hospitality industry.