In the hospitality industry, energy has been a major factor in operating costs for some time. Every franc saved in energy costs is a franc more profit. Of course, saving energy also has to do with energy-efficient equipment and systems, i.e. the technical aspect. But the user behavior of the people who work in the restaurants and hotels should not be underestimated. It is therefore important to use the equipment correctly and to prevent it from operating without benefit.
We have a lot of experience in consulting catering companies and have conducted workshops with the employees of many companies throughout Switzerland. Many savings are possible in the kitchen but also in related areas and are identified by the employees themselves in the workshops. The developed measures are recorded on a measure board so that they are not forgotten.
We offer dedicated workshops on sustainable nutrition.In a quiz, participants learn the basics of sustainable nutrition and then learn to calculate simple life cycle assessments of a menu themselves.
In the second part, the participants plan measures for their business with regard to procurement, composition of the offer, food waste and communication to the guests.
Our workshops follow the following structure and principles:
Development can only be sustainable if we support it together. That is why our workshops involve as wide a range of staff as possible in the planning and implementation of sustainability strategies.
The workshop is elementary and meaningful in relation to highly topical (world) issues such as environmental protection, sustainability, and many more. The employees now think more about what they could do differently and better.
Our goal was to sensitize employees to sustainability and to trigger conversations and discussions about it. This was more than successful and it became apparent that the different points of view of the employees led to personal reflection, which most of them found personally beneficial. - Frank Heepen (Home Manager)