SUSTAINABILITY
People are spending twice as much time online compared to 10 years ago, according to recent findings by communications watchdog Ofcom, which has been fuelled by the increase in smart phones and tablets.
As more of our lives are now ‘lived’ online than ever before, it has become second nature for many of us to use the internet to complete ‘daily tasks’ such as watching TV, socialising with friends, banking, reading the news and even monitoring our fitness levels. So why is it, when it comes to the workplace, many hospitality businesses haven’t embraced the digital era to improve the efficiency of their operations? Particularly when digital systems can not only have a big impact on a business’s bottom line, but also on the environment.
“70% OF DINERS WOULD PREFER TO
EAT IN A SUSTAINABLE RESTAURANT AND 56% OF CONSUMERS ARE
WILLING TO PAY MORE FOR A MEAL FROM AN OPERATOR THAT ACTS SUSTAINABLY.”
WHAT ARE YOUR GREEN
CREDENTIALS? Historically, the hospitality industry has come under much scrutiny about its impact on the environment. While many hospitality sites now have policies in place to improve their green credentials, there is always pressure to do more - to make more savings and to operate more sustainably. Nowadays, the majority of organisations have a Corporate Social Responsibility policy around sustainability – whether it is focused around food sourcing, recycling or food waste, it is increasingly common place for organisations to look for ways to improve their sustainability record and up their green credentials.
www.tomorrowsfm.com
According to a new study reported in The Guardian, consumers are willing to spend more money on brands that they view as ‘meaningful’. According to the article, when consumers buy into brands, they are looking for them to improve their lives, wellbeing and the wellbeing of the communities and societies that they care about. This idea extends to buying a meal too – in fact 70% of diners would prefer to eat in a sustainable restaurant and 56% of consumers are willing to pay more for a meal from an operator that acts sustainably.
One of the most effective ways operators can act more sustainably is through reducing their food waste. In the UK alone, £3.5 billion a year, which is equivalent to 1.3 billion meals, is wasted in the hospitality sector. This in turn is equivalent to one in five meals and a potential waste of £17,000 per year at each restaurant- so keeping on top of food waste is not only beneficial for the environment, but it is also a great way to save money, which could be spent improving other areas of the business.
TOOLS TO TACKLE
TARGETS At Acquire, we believe that sustainability and food waste needs to be tackled with a more holistic approach. To help operators tackle food waste and develop a Corporate Social Responsibility strategy which aligns to business targets, we developed the digital tool, Green10.
Green10 provides online metrics for 10 specific ‘pillars’, each relating to responsible sourcing, purchasing and sustainability: Food Mileage, Local Sourcing, Environmental Profile, Seasonality, Renewable, Culture, Animal Welfare, Wellbeing, Packaging and Food Waste. For example, Green10 acts as a yardstick for businesses to understand key metrics associated with responsible purchasing and by using the tool, operators can align their purchasing strategy to the ‘pillars’ which best reflect their Corporate Social Responsibility strategy and business objectives.
FOOD FOR THOUGHT Using an online procurement tool
also makes it easier for operators to manage and look at ways to reduce their food waste – and therefore reduce their impact on the environment. For example, looking at a national business with multiple sites across the UK, Green10 can provide a report for each of the individual sites and an overall report for the whole business. This allows operators to set food waste targets for each of their sites, as well as overriding targets for the business as a whole.
“£3.5 BILLION A YEAR, EQUIVALENT TO
1.3 BILLION MEALS, IS WASTED IN THE
HOSPITALITY SECTOR.”
In the past, web-based systems that managed relatively complex business processes, such as sustainability, were only for large scale businesses, but now with advancements in technology, these systems are completely inclusive and available to all businesses – big or small. As well as offering sustainable benefits, e-platforms also help operators to better manage their business processes by having everything in one easy- to-use system; helping operators to save on time usually spent going through and completing supplier and purchasing forms.
PROTECTING FOR
THE FUTURE By embracing digital procurement, operators can tackle large scale industry issues - such as food waste - head on and help to safeguard the future of their business and the industry as whole. As the digital world becomes more intrinsically linked to hospitality management, operators need to make the most of the benefits going digital offers, for a streamlined and sustainable business operation.
www.acquireservices.co.uk TOMORROW’S FM | 35
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