first_imgHotel Esplanade is determined to implement good practices with this strategy, with the support of WWF, and thus reduce the amount of organic waste it generates through business. Throwing food is a big economic problem for the economy, but also for consumers. Encouraging hotels to make a change is not only a step towards raising their awareness, but also towards raising awareness of this problem which, ultimately, every individual should be aware of. “At WWF, the fight against food waste is very important to us and we want to encourage a change in behavior in our hotels. Our longtime partner, Hotel Esplanade, has recognized this project and started implementation with the aim of reducing food waste. According to the first data we received after the measurement, we saw where significant changes should be made, and the hotel staff was convinced not only of the environmental, but also of the economic benefits. We believe that with this example we will inspire other hotels in the region to dare to fight against excess food leftovers.”, Points out Fabijan Peronja from WWF Adria. It is estimated that around 88 million tonnes of food are thrown away in Europe, while 1/5 of the population is at risk of poverty. The amount of food thrown away globally is more than enough to feed every hungry person on the planet. In the last 40 years, the amount of food wasted has doubled. More than 50 million tonnes of fruit and vegetables grown in Europe are discarded each year just because they are distorted or the wrong size. These are just some of the worrying facts that prompted Zagreb’s Esplanade to be the first hotel in Croatia and the region to join WWF’s global Food Waste project in an effort to reduce food waste and reduce its harmful impact. to the environment and planet Earth. “It has been noticed that guests often take a lot more food than they consume, so tens of kilograms of food are thrown away every day. The buffet offers a sumptuous offer of attractive dishes, so it is understandable that guests want to taste as much of what is on offer. But the hotel regularly replenishes food, so it won’t happen that some dishes disappear during breakfast or an event. In this case, the hotel will overdo food by trying to encourage customers to choose the right food for their events through customized communication, but also encourage guests to take food in smaller portions on several occasions to really consume what they take. In the same way, the hotel will encourage the staff to adjust the consumption of food to their needs, in order to reduce food waste in that area as well. In addition, the hotel has a special approach to the organization of food preparation, taking into account the forecast of consumption according to the number of guests, their profile and, for example, nationality, which is especially useful for dishes that take a long time to prepare such as štruklji, desserts, bread and etc. We believe that after informing the guests and educating the staff, the new measurements will give surprisingly positive results. Through this initiative, we think and act concretely for a better future for all of us”Grgic points out. Reducing the amount of food waste is a major challenge in the quality management of the food and beverage sector in the hotel industry. Waste with its huge amount and pollution in the world is not only a very serious environmental problem, but also a very sensitive social factor. Chef Ana Grgić and her team “Through its responsible business and waste management program, Hotel Esplanade has been striving for many years to properly and efficiently manage food in the process of procurement, food preparation and recycling of food waste, but through this initiative the intention is to further encourage the highest possible use of food in kitchens and restaurants. Through employee training and through informative and educational messages aimed at guests, we will try to point out this global problem. Of course, we want to encourage other individuals and institutions to move in that direction”, Pointed out the General Manager of the Esplanade Hotel Ivica Max Krizmanić and added that the Esplanade Hotel strives towards a ‘zero food waste’ strategy. “This project is challenging, certain changes in the patterns of behavior of employees and guests in handling food are necessary, but with the right tools and focused guidance, through proven methods and examples of good practice, we believe we will get measurable results”Said Krizmanic.center_img Furthermore, the hotel has been working on the digitization of promotional materials for years, and offers guests a choice of 7.000 newspapers and magazines in digital form completely free of charge. The hotel encourages guests to do business responsibly through a program of more careful use of hotel bedding and towels, and also encourages guests and staff to consume filtered tap water to reduce the amount of plastic waste. For many years, Hotel Esplanade has been striving to reduce waste and the harmful impact on the environment as part of its responsible business program – both through independent initiatives and through joint cooperation. Thus, Esplanade lamps are turned off for an hour each year in support of WWF’s global Earth Hour project for more rational use of energy. The hotel was the first in Croatia to introduce Tesla destination chargers, and recently Porsche destination chargers through which guests charge the batteries of their vehicles completely free of charge. WWF and the Esplanade Hotel Zagreb have joined forces through an initiative to reduce food waste aimed at sustainability, zero food waste and reducing environmental impact. “We have been implementing a waste reduction strategy and carefully designing all our menus for years in the entire business of the food and beverage department, but there are always situations in which it is possible to further reduce food waste. We started this project in some segments, and the plan is to then continue to spread the idea of ​​reducing food waste throughout the business. Many of our guests and clients, especially foreign ones, are aware of this problem and welcome our initiative, but there are also many who simply do not think that way, so they need a little awareness. This is not about saving, but about jointly reducing the harmful impact on the environment”, Pointed out the chef of Esplanade’s kitchen Ana Grgić and added that by accurately measuring food waste, they detected that most waste is generated in places such as breakfast buffets and when organizing large events offering buffet meals. Source / photo: Hotel Esplanade Zagreblast_img read more


first_imgFacebook69Tweet0Pin0 Submitted by Harlequin Productions Harlequin Productions own comedy troupe, Something Wicked, will be just one of the acts during the 2nd Annual South Sound Improv Comedy Festival.Harlequin Productions is gearing up to present The 2nd Annual South Sound Improv Comedy Festival April 3rd and 4th at 8:00 p.m. at the State Theater in downtown Olympia. This festival will feature some of the most acclaimed improv troupes from the Olympia area and the Puget Sound region.Troupes set to perform include Unexpected Productions, Jet City Improv, Fools Play, Olyimprov, Hat Trick Pony, Generation Friends, and Harlequin’s own improv troupe, Something Wicked. Local favorite stand-up comedian Morgan Picton will serve as Master of Ceremonies.“This festival aims to celebrate extraordinary improv in our area,” said festival organizer and Harlequin development manager Mark Alford. “I think a lot of people don’t realize how vibrant our local improv scene is.”Last year the 1st annual festival sold out completely, forcing the theater to turn many patrons away at the door. This spurred the Harlequin staff to make this year’s festival a two-night affair.“The festival last year was Harlequin dipping its toe into Olympia improv,” commented Harlequin managing artistic director Scot Whitney. “We couldn’t fit the audience inside the theater! So this year we’ve added another night, two more troupes, and the amazing Morgan Picton. We’re preparing for a nice long swim in deep water.”Modern improvisational theater became a popular form of live comedy in the United States in the 1970’s and 80’s. However, it is still predominately confined to large cities. A scattering of improv troupes can be found among smaller cities and towns, but a festival of this size in a smaller city is not a common occurrence. “This is not some small-town, knock-off version of a big city festival,” Alford said. “We’ve got some of the most popular troupes in the state coming to perform. It’s really cool to be able to present this right here in Olympia.”“Unexpected Productions is the longest-running show in Seattle. Ever. And Hat Trick Pony is headed by the people behind the popular film series The Gamers and the web series JourneyQuest. Meanwhile, Jet City Improv is one of the most popular improv companies in the Pacific Northwest. Fools Play has been doing comedy in the South Sound for over 21 years. OlyImprov has been a local favorite since 2006. And in my opinion, Generation Friends is one of the best college improv groups in the nation. We’ve got an incredible lineup set to perform.”Friday April 3 will feature performances by Generation Friends, Hat Trick Pony, Olyimprov, and Something Wicked. Saturday April 4 will showcase Fools Play, Jet City Improv, Unexpected Productions, and Something Wicked.Harlequin is offering single-day tickets for $20 and two-day passes for $30. Patrons can find more info and purchase tickets by calling (360)786-0151, or by visiting harlequinproductions.org/something-wicked-improv.Alford summarized his excitement by saying, “This truly is a collection of some of the best improv our region has to offer. They’re gonna blow the roof off the place.”last_img read more


first_imgThe Trafalgar Girl’s Volleyball team earned the elite status after capturing the West Kootenay Junior Girl’s Volleyball Championships Saturday at Mount Sentinel Gymnasium in South Slocan.It was Trafalgar versus Trafalgar in the final, with Trafalgar winning the title.Mallard’s Source for sports would like to bestow the honour on the Trafalgar squad of Team of the Week.The squad includes: coach Staci Proctor, Amanda Creak, Maia Thibault, Alicia Griko, Lily Huttemann, Sophie Borhi, Mimi Lockhurst, Maia Robertson-Weir, Jaydon Rushton, Brynn Belland, Kristin Vanhorne, Rylee Zondervan, Michaela Anderson, Camryn Parnell, Bryce Winters, Reece Hunt, Shayla Elias, Olivia Kelly, Sophie Edney, Finn Pitcairn and Maren Kernan. They’re back in the Mallard’s Team of the Week winner’s circle.last_img read more


first_imgON TRACK CROWD OF 38,647 WITNESS 78TH RUNNING OF WEST COAST’S PREMIER DERBY PREPBy BETH HARRISAP Racing WriterARCADIA, Calif. (AP) _ Dortmund towers over his competition, standing the equivalent of 5-feet, 8-inches tall. He’s pretty imposing on paper, too.The chestnut colt romped to a 4 1/4-length victory in the $1 million Santa Anita Derby on Saturday, keeping him unbeaten at 6-0 heading into next month’s Kentucky Derby.“It’s good to see this horse just really developing the way he has from his first start,” Hall of Fame trainer Bob Baffert said. “I just love the way he ran.”Dortmund led all the way in running 1 1/8 miles in 1:48.73 under Martin Garcia and paid $3.20, $2.40 and $2.10 as the 3-5 favorite in the six-horse field. Baffert earned his record seventh victory in the West Coast’s major prep for the Kentucky Derby.“When we bought him he looked like a really good horse, but he was just a big horse and sometimes they don’t turn out,” Baffert said. “He’s a big, long-legged horse. When he made the lead and when he gets by himself like that, he’ll idle on you a little bit, so he had to keep going.”Dortmund bobbled slightly coming out of the starting gate in the No. 1 post _ a spot Baffert detests _ but he quickly went to the lead and kicked clear leaving the final turn.“Even though he’s won all his races, he’s still learning,” said Garcia, who won his first Santa Anita Derby. “He can play around a bit when someone comes to him. When I ask him to go, he becom s push-button and he just takes off.”Dortmund joins his sire Big Brown (3-0) and Barbaro (5-0) in taking an undefeated record into the Kentucky Derby. Big Brown won the Derby in 2008 and Barbaro did so in 2006.At 17 hands, Dortmund stands taller than the average thoroughbred, which can measure anywhere from 15 to 17 hands, with a hand being equal to 4 inches.One Lucky Dane, also trained by Baffert, returned $4.80 and $2.80, while Bolo was another 2¼ lengths back in third and paid $3 to show. Prospect Park was fourth, followed by Cross the Line and Bad Read Sanchez.Dortmund earned 100 points for the victory, moving him into second place on the Kentucky Derby leaderboard that determines the 20-horse field for the May 2 race.One Lucky Dane was running just 16 days after returning from a 4½-month layoff with a victory on March 19. He moved into 16th on the Derby leaderboard and will head to Churchill Downs, too.“He qualified in Bob Baffert’s eyes,” the trainer said. “I don’t need 40 points.”Baffert’s other top horse, American Pharoah, will run in next weekend’s Arkansas Derby, giving the white-haired trainer a third shot at winning the Kentucky Derby for the fourth time in his career.“I can’t believe I’m so fortunate to be in this position with two outstanding 3-year-olds,” he said.In other stakes:_ Stellar Wind rallied to win the $400,000 Santa Anita Oaks by 5 1/4 lengths under Victor Espinoza. The 6-5 favorite ran 1 1/16 miles in 1:43.26 and paid $4.40 to win. Trainer John Sadler said he plans to run the filly in the Kentucky Oaks on May 1._ Even-money favorite Gimme Da Lute won the $200,000 Echo Eddie Stakes by 5 1/4 lengths for Baffert. Ridden by Garcia, the 3-year-old colt ran 6 1/2 furlongs in 1:14.64 and paid $4 to win._ Spirit of Xian won the $151,750 Providencia Stakes by a neck under Joe Talamo. The filly ran 1 1/8 miles on turf in 1:48.10 and paid $35.60 to win.last_img read more