Green Hospitality – Food Waste Management And Reducing Emissions In The Kitchen

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Green Hospitality – Food Waste Management And Reducing Emissions In The Kitchen

Sourcing environmentally friendly products and adopting sustainable supply chain practices can reduce your environmental impact and encourage environmentally friendly habits. Some of our Business Members have developed products and services designed to reduce costs, waste and carbon emissions – all from the comfort of the kitchen. We would like to take this opportunity to highlight a few of these initiatives aimed at contributing to a sustainable food system and demonstrating responsible environmental practices.

Table Direct, a Business Member of Ecotourism Australia (EA), has developed an economical, safe and environmentally friendly alternative to chafing fuel for food warming purposes: the Eco Burner. This product, aimed towards environmentally-conscious hotels and restaurants, is made of Marine grade stainless steel, can burn for up to 7.5 hours, is refillable and has an adjustable temperature setting for guaranteed food quality. When compared with chafing fuel gels and wicks, using the Eco Burner will result in cost savings of 50%, a reduction of carbon emissions of up to 85% and maximum fuel efficiency. The Eco Burner may be small in size, but it can help reduce your impact on the environment.

Another EA Business Member, Power Knot, has developed an environmentally friendly food waste disposal solution, the Liquid Food Composter (LFC), in response to inefficient and environmentally harmful food waste management strategies. The LFC is a bio digester that utilizes microorganisms to assist in the decomposition of food waste into grey water that can then be safely discharged into the sewage system – all in under 24 hours. Designed for commercial use in hotels, restaurants, remote communities and resorts and supermarkets, this product can have a significant impact on businesses in terms of cost savings, hygiene, convenience and last but certainly not least – reducing their carbon footprint. An alternative to the traditional composting system that can’t break down certain food scraps, the LFC can dispose of fruits and vegetables, meat and fish, cheese, bread, rice and noodles and most organic foods.

If you, as an individual or as a business, are interested in supporting responsible environmental practices, reducing carbon emissions and making ethical food decisions, here are a few tips:

1)     Reduce your meat consumption (click here to read more). Not only will a global undertaking of this initiative contribute to a significant cut in greenhouse gas emissions, and therefore cause less harm to the environment, but the change in diet can also lead to health benefits. The focus is not on making a dramatic, overnight decision to completely alter your diet, but rather making small changes in the amount of meat and dairy products that we consume as individuals which will ultimately create an impact collective change.

2)     Support food businesses that provide ethical food choices and contribute to a sustainable food system. Fair Food Forager, another Ecotourism Australia Business Member, is a platform through which consumers can find venues that offer ethical and responsible food choices. You can even submit a suggestion to them if you happen to stumble on a place that you believe participates in sustainable food practices.

3)     Buy local, organic and in bulk, where possible. This reduces the amount of carbon emissions from making multiple trips and travelling long distances, injects money into the local economy, supports small businesses and local employment and strengthens communities.

4)     Build your own garden compost at home to recycle most of your organic and garden waste. 

Source : https://www.ecotourism.org.au/news/green-hospitality-food-waste-management-and-reducing-emissions-in-the-kitchen/

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