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

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