Working towards a sustainable food system FOOD CHARTER 2024
Our values
We recognise that food waste is a significant contributor to climate change globally We focus on seasonality & customise our menus accordingly We prioritise the provenance of our ingredients from our region and country We commit to using meat which is fully traceable to the farmer & sustainably caught seafood, both delivered daily to our kitchens We engineer our menus to minimise food waste
Our goal
We want to embrace new ways of doing things for our guests, for them receive the same level of high quality experiences but in a more sustainable way We will gradually transform and implement new systems and procedures to become a “greener” hospitality partner We have made 10 COMMITMENTS, that in time, will become part of our daily working life and make us proud to play our part for our cherished environment
Our team
From the executive team right through to our trainees, we take pride in playing our part in taking a more sustainable approach to our guests experiences. We meet monthly to establish and monitor our “green actions”. Our employee diversity & equal opportunities is at the heart of what we do and we are “ONE” team on a path of positive environmental changes.
OUR 10 COMMITMENTS FOR HEALTHY AND SUSTAINABLE FOOD BY END 2024
1
How? By monitoring closely our waste and its source & using every element of a product where suitable.
TO REDUCE FOOD WASTE BY 20% OR 0.12 LTR / COVER
2
How? By dealing directly with over 25 local growers / producers to create our menus & always searching for new partners.
TO SUPPORT LOCAL FOOD SUPPLIERS
3
How? By changing menus across all of our food outlets as the season changes.
TO USE SEASONALITY AS OUR MAIN CONCERN
4
How? By partnering with food organisations to supply us with edible produce such as Cope foundation gardens.
TO ENGAGE WITH LOCAL CHARITY PARTNERS
How? By working closely with suppliers to reduce packaging & providing ongoing training on waste segregation to avoid systematic waste.
5
REDUCE OUR NON ORGANIC LANDFILL WASTE BY 15%
6
How? By switching from cling film to reusable hard plastic to cover food, switching to biodegradable bags & avoiding single portion packaging across our hotels.
TO ELIMINATE
SINGLE-USE
PLASTIC
7
How? By making all elements of our dishes from scratch with ingredients coming from verified sustainable sources.
TO REDUCE THE USE OF PROCESSED FOODS.
8
How? By creating specific dishes which do not generate organic nor non organic by-product waste.
TO OFFER NO WASTE DISHES
9
How? By identifying where we can substitute animal based proteins with alternative sources. By increasing the use of beans and pulses through our food menus by 20%. How? By adhering to a strict equipment timetable and replacing defective equipment with new energy efficient equipment.
TO INCREASE SUSTAINABLE SOURCES OF PROTEIN
10 TO REDUCE OUR ENERGY IN OUR KITCHEN BY 20%
MORE INFORMATION ON TRIGON HOTELS SUSTAINABLITY JOURNEY : HTTPS://WWW.TRIGONHOTELS.COM/
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