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ustainability is the word on everyone’s lips right now and hospitality operators are having to rethink how their busi-


nesses operate to align with environmental values. Research undertaken by The Caterer for Miele found that 56.7% of respondents regarded sustainability as very important to their organisation’s mission and values, while a further 33.3% regarded it as fairly important, which indicates the way the wind is blowing for many companies. And although laundry has not been given particular consideration in terms of sustain- ability, it’s an area which could have huge ben- efits to the environment when approached with due care and consideration. Bringing laundry services in-house can generate myriad benefits for businesses, including numerous environmental upsides, which should see it become a bigger fea- ture of the industry in the future and replace outsourcing for many operators. But judging by the findings from the survey,


there is arguably some disconnect between these figures and companies’ recognition of the benefits that in-house laundry can bring, because at present a rather modest 41% of businesses have an on-premise laundry (OPL) and a further 8.8% state that they would like one. Sam Dent, marketing manager for Great


Clean 18 | The Caterer | July 2024


Britain and Ireland at Miele Professional, says: “Given the sustainability trend and how more and more companies are turning to more sustainable practices I think OPLs will continue to grow.”


and green


For a business like Daylesford Organic, which relies on communicating sustainability and luxury across its estate, taking control of its linens by creating a Miele in-house laundry is vital. Glynn Davis reports


Making sustainability luxurious One organisation that has gone down this route is Daylesford Organic, which encom- passes farm shops, pubs, spas and holiday cot- tages as well as a cookery school. The company puts sustainability at its heart and has set itself challenging targets to reduce its impact on the environment across all areas of its business, including its laundry requirements. There has been the perception, according


to Will Dennis, head of sustainability at Day- lesford Organic, of luxury and sustainabil- ity as mutually exclusive, but he argues that this is incorrect: “Most people think that sus- tainability and luxury can’t coexist, but we disagree. If we can provide both by produc- ing laundry to a very high standard in a sus- tainable way, using renewable energy sources such as biomass, our customers can enjoy their time at Daylesford Orgnaic without worrying about the environmental impact.”


www.thecaterer.com


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