SUSTAINABILITY

GOING GREEN

As experts in paving the way for a greener hospitality sector in the future, we asked Tom Ross, Managing Director of The Pig Hotels, five steps a venue can take to offer guests a more sustainable experience.

1TEXT BE HONEST

Don’t be tempted to lie, greenwash or bend the truth. People will see through this. It is not possible to be perfect in the sustainability arena. Do what you can, because if you are doing something and you have researched it well, then you will be doing more than you did yesterday.

2THINK LOCAL

It supports the local economy, small businesses and families whilst reducing the carbon footprint of delivery transport. Look for local suppliers in all that you do. There will be lots of food and drink suppliers near you, just hunt for them. The added benefit is meeting some wonderfully dedicated and talented people and eating their products!

3BE CREATIVE

Free your mind, don’t be constrained by homogeneity. Our teams have come up with wonderfully creative solutions to problems. Recycle where you can and don’t just throw stuff away – empty beer bottles make perfect vessels for presenting infused oil at the table.

4CONSIDER PACKAGING

How do your present bathroom products to your guests, what does your fish get delivered in? There are always alternatives. They might not work for you or might be too expensive but always ask the question. Many fish suppliers have now ditched polystyrene due to demand from restaurants to do so. Change takes commitment, so ask the hard questions.

5LOOK AFTER YOUR STAFF

Sustainability is not just about plastic and turtles. It is everything about your business. Without your team your business is not sustainable. If you are not paying them for the hours they work then something in your business model is wrong. The erosion of trust in hospitality is not sustainable and we all have a responsibility to represent it in the best way by treating our people well.

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