BUSINESS EVENTS SCOTLAND’S FINEST VENUES
Servings of sustainability
It’s how the food gets to the plate that matters
BY FIONA LAING F
ood and drink is always a talking point among delegates, and particularly in Scotland where we put such an emphasis on
the quality and provenance of our produce. Catering for delegates is, how-
ever, more than serving up haggis, shortbread and whisky. One of the key considerations in recent years has been sustainability. Food miles, traceability, seasonality, field-to- fork and crate-to-plate are some of the buzzwords which have appeared in the catering vocabulary. Te way things are done behind
the scenes in the catering sector is also changing: glass recycling,
Saltire Hospitality has taken steps to reduce the environmental impact of its catering services
Te use of single-use plastic is
another area of scrutiny and last year the Meetings Industry Associa- tion launched its #20PercentLess pledge. Among the businesses in Scotland which have signed up to this commitment to cut the use of single-use plastic by 20 per cent year on year over the next five years is the Golden Jubilee Conference Hotel in Clydebank. Hotel director Bronagh Bell
energy consumption, water use and separating food waste are all under scrutiny in the kitchen. Saltire Hospitality is one of the
many caterers which has taken steps to reduce its environmental impact. Solar panels have been
fitted at its Edinburgh base and its new bakery, and energy and water consumption is being minimised through efficient administration, equipment selection, usage and disposal, food storage, preparation, cooking and transport.
explained: “Having the hotel on the banks of the Clyde brings home the impact of plastic on marine life. Our guests are looking to us to make changes that will create a meaning- ful difference for the environment while not sacrificing the quality service and experience they expect from our hotel.” n
32 | EVENTSBASE | SPRING 2020
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