Sustainability: Difference between revisions
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Nowadays, there is much more pressure to be sustainable, more legislation but also a lot of insight in hospitality and society in general that sustainability | Nowadays, there is much more pressure to be sustainable, more legislation but also a lot of insight in hospitality and society in general that sustainability | ||
is an important issue. Initiatives like [http://www.greenhotelier.org/ Green hotelier] help hotels as well as the availability of information like in [http://green.hotelscombined.com/Gyh-The-Business-Case-For-Sustainability.php cases]. There is a strong link to the [[green key]] concept. | is an important issue. Initiatives like [http://www.greenhotelier.org/ Green hotelier] help hotels as well as the availability of information like in [http://green.hotelscombined.com/Gyh-The-Business-Case-For-Sustainability.php cases]. There is a strong link to the [[green key]] concept. | ||
== Restaurant == | |||
So far there are no contacts with 'food-waste-preventing' initiative like | |||
* [https://toogoodtogo.co.uk/en-gb TooGoodToGo] having the left overs sold over the platform | |||
* [https://orbisk.com/index.html Orbisk] more on controlling the kitchen, stock - inventory e.g. | |||
* And others | |||
<br><hr> | <br><hr> | ||
Revision as of 16:45, 15 January 2023
Sustainable development
Sustainable development is a pattern of resource use that aims to meet human needs while preserving the environment so that these needs can be met not only in the present, but in the indefinite future. As the company WFC build the hotel in the 80ties, they do not meet the standards used for sustainability now.
Apart from this there is very little known about the way Jill Jandal and the owners Family Bergman worked: but considering the way they operated Emerald Forest Hotel they will have kept to the rules on garbage disposal and other legislation etc. But probably did not take any further steps themselves.
Changes
Nowadays, there is much more pressure to be sustainable, more legislation but also a lot of insight in hospitality and society in general that sustainability is an important issue. Initiatives like Green hotelier help hotels as well as the availability of information like in cases. There is a strong link to the green key concept.
Restaurant
So far there are no contacts with 'food-waste-preventing' initiative like
- TooGoodToGo having the left overs sold over the platform
- Orbisk more on controlling the kitchen, stock - inventory e.g.
- And others
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