Food & Beverage
General Policy
Purpose:
| • | To ensure sustainability is integrated into the food and beverage selection process and decision making | ||
| • | To promote documentation of policies | ||
Activities Implemented:
| 1. | Additional staff are sourced from the local labour pool | ||
Communications
Purpose:
| • | To encourage and promote adoption of sustainable practices by all stakeholders | ||
| • | To disseminate information about sustainability issues to assist in the F&B selection process and decision making | ||
Activities Implemented:
| 1. | NIL | ||
Waste
Purpose:
| • | To reduce energy use and production of greenhouse gases through proper waste handling | ||
| • | To advocate materials management hierarchy for waste in order of the following: o Eliminate waste by reducing material use o Minimise waste through reuse or recycling o Minimise waste through composting o Land filling and combustion or incineration for remaining waste |
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| • | To manage materials in a sustainable manner that conserves virgin resources that would otherwise serve as raw materials for new products | ||
Activities Implemented:
| 1. | Water is served through reusable receptacles | ||
| 2. | Condiments are served in bulk containers |
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| 3. | Excess or unused food inventory, suitable for consumption are donated to a food bank | ||
Energy
Purpose:
| • | To reduce use of energy in the operations, and thereby minimize the production of carbon dioxide as a greenhouse gas | ||
Activities Implemented:
| 1. | NIL | ||
Air Quality
| • | To promote improvements in overall air quality | ||
Activities Implemented:
| 1. | NIL | ||
Water
Purpose:
| • | To optimize the efficient use of water and energy associated with water use | ||
| • | To reduce or eliminate chemicals added to water supplies |
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| • | To capture rainwater and grey water for additional use and re-use | ||
| • | To reduce energy necessary in purifying, pumping and treating water used by the facility, and thereby reduce the production of carbon dioxide as a greenhouse gas | ||
| • | To promote conservation of a valuable natural resource | ||
| • | To demonstrate commitment through the following o Development of water efficiency management plan that establishes a baseline and sets priorities o Appropriate education, training and monitoring o Implement best practices o Measure and evaluate water use, water quality and associated energy use and enhancement of operational practices |
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Activities Implemented:
| 1. | NIL | ||
Procurement
Purpose:
| • | To promote environmental protection through strategic purchasing of sustainable goods and services | ||
Activities Implemented:
| 1. | Provide foods that are local, organic, and/or sustainably produced | ||
| 2. | Provide coffee and tea that are organic, fair trade, sustainably and/or shade grown | ||
| 3. | Purchase reusable utensils, napkins, table coverings, serving ware, plates, bowls and cups for all meals | ||
Community Partners
Purpose:
| • | To leverage positive host community benefits from events | ||
| • | To commit to volunteering or giving back to the local community |
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Activities Implemented:
| 1. | Excess or unused food inventory, suitable for consumption are donated to a food bank | ||
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