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Jun. 22, 2020
Retailers and  restaurants throw away more than a billion tons of food every year, causing a negative impact particularly felt in developing countries. Recent studies show that a consumer in Europe or North America produce food waste equal to more than 200 pounds on average every year,10 times more than a consumer in developed African or Asian regions.
The modern countries food system delivers lots of food to the market in order to satisfy consumer demand.
In recent years, general consensus is that preventing surpluses rather than finding something to do with the waste is the most effective path to ending hunger and malnutrition. In fact, one of the 2030 Sustainable Development (Goal#12) highlights responsible consumption and production and states that reducing by half the waste can solve the hunger problem in a short period of time.
Minimizing food surplus improves  conservation of resources, such as land and water.
Regarding climate change, food getting rotten in landfills generates a large amount of greenhouse gas emissions.
These are powerful reasons to justify a transition to systems more aligned to better matching food supply to demand.
In addition  there are business cases for minimizing food surplus: 
 
  • “Less is More”

Recent studies on statistics show that half of companies investing in reducing food waste gain a strong return of investment. Bigger rewards are the results coming from small changes, like consumer education, staff training and clear date labeling. In general it is not a secret that the most cost-effective, high-return initiatives are those ones aiming at preventing food surplus.

  • Grocery retail shops and restaurants will all turn green very soon

For years, grocery retailers have attracted consumers with piles of fresh and perfectly looking produce, knowing anyway that their inventory management systems are set to reduce stockouts, not surpluses. We can understand this because grocery retail is a low-margin business; it is also now facing strong competition from e-commerce, as digital grocery is changing everything.
Only a digital model can match supply and prices demand in real time. Dynamic pricing solutions are being already tested to  automatically lower prices of items near their expiration date. So it is clear that a fierce completion will push in the years ahead toward a more responsible consumption.   

  • Consumers are supporting food waste reduction initiatives

They care about wasted food, perhaps because of their feelings about health and the environment or just because nobody likes to throw money away. Social networks are providing a great help in this direction. Denmark cut its food waste by 25 percent in 5 years after one consumer started a movement on Facebook. New York City hosted a zero-waste food challenge, where  top chefs competed in presenting the best zero-waste dishes. Important hotels groups as well as  independent ones are continuously proposing ways to prevent food surpluses without impacting guests experience. Slowly slowly excess is replaced with luxury and carefully prepared food as well as attention to presentation in buffet, menus, rooms, amenities.

We can see that restaurants and retailers are adopting new practices to cut costs and therefore reduce waste throughout the supply chain. As the world has set bold targets for food-waste reduction, business will  have to follow and be more appealing to the eye of the consumers.

Jun. 20, 2020

As stated by The International Ecotourism Society (TIES), ecotourism means “responsible travel to natural areas which conserves the environment and improves the welfare of local people”.

What are some places that can be considered ecotourism destinations?

National Parks: By including these natural areas in our travelling, we support conservation of wild spaces and species.

Marine Protected Areas: to protect biodiversity whenever possible visiting these areas as sometimes access is restricted

Sanctuaries: These sites exist to protect biodiversity and species. Through donations or volunteering and sharing we can help to attract more visitors

Cultural local events: When we offer incentives or donations, we help to keep traditions alive and support local communities.

Jun. 14, 2020

Climate change is an increasingly important issue; as all these concerns will continue to rise, consumer habits will continue to change. Businesses that embrace more eco-friendly alternatives will do better and will become more popular.
The catering industry is responsible for millions of tonnes of foods wasted every year; at same time it is a consumer of a very large amount of energy.
Simple eco - friendly solutions and ways to improve food waste reduction and energy saving levels, are already a good starting point in tackling this issue:

▪ Total war on waste
Meat and dairy provide 18% of our calories and 37% of our protein but produce 60% of agriculture’s greenhouse gas emissions.
Adding 1 or 2 more vegetarian dishes helps in reducing the restaurant’s carbon footprint without impacting customers' habits or reducing the appeal of the restaurant's menu.

▪ Today customers are more aware than before about food waste handling
A noticeable percentage of diners confirm they care about how food waste is handled; they pay more attention to practices of interaction between restaurant and environment; this trend will continue in 2020 and beyond. 

▪ Food waste reduction improve profitability
Embracing initiatives like introducing smaller plates and waste tracking systems, is important in the war against food waste and gives a contribution to cost reduction; it is also a great business opportunity. Short-term and actionable goals can easily become a part of daily operations and produce results in a very short period of time in both food waste and cost reduction.
Chefs looking for more opportunities to utilize all of their inventory and discarding as little as possible during food preparation process, are already giving a high contribution to solving this problem; At same time consumers and saving benefits will reward the business. By categorizing waste in 3 different moments like purchasing patterns, preparation and serving, we can understand better a restaurant’s relationship with food waste.

▪ Waste analysis as good system to properly highlight gaps in the present situation
A simple daily spreadsheet is a great tool to highlight the waste quantity and how it is accumulated; it can help to measure the weights to get rid in, for instance, a month.

▪ Better quality of staff meals to avoid throwing away food
We all know that treating team members to a free meal it’s a win-win situation

▪ Well functioning equipment
Malfunctioning refrigerators or old and not properly maintained equipment increase food waste. By replacing equipment sooner or at least regularly checking on their performances, we can reduce food waste and at same time improve serving timeline and food quality.

▪ Buy local
Motor vehicles are big polluters, so cutting down on how product travel miles, from suppliers to the business, helps in saving money and in reducing the environmental impact. Just by switching to local farmers whenever possible, the restaurant will be able to drastically decrease the carbon footprint of the menu. Altough it is easy to understand how important are imported foods in the business, just buying as much locally-grown and seasonal produce as possible is already a great step forward.

▪ Lower your energy consumption
Having someone, among all team members, able to run daily energy consumption checks is a great system to highlight how much we can save in cost and how much we can benefit the environment.
Lights and equipment switched off when not in use, everything off at the end of service, appliances and equipment properly mantained for efficient performance, are fantastic ways to cut down on energy.
In addition it is very important to train everybody in the organization to follow the practices in place. Of course, low consumption lights help as well in reduction of energy consumption.

 

 

Jun. 10, 2020

▪ Concept Development

Every idea needs to be conceptualised, broken down into multiple parts and brought into life. Dining Vision studies the market and creates concepts that reflects menu's design, service style, dining room decor and style of food. 

▪ Operational Manuals:

An efficient operations manual gives clear directions regarding a smooth running of the business, so that associates and team members can perform their duties in the most efficient way. We wrote operations manuals for large restaurants chains and Hotels in Hong Kong, Singapore, Bali, Vietnam, Mongolia. Our manuals are tailor made and designed according to individual business’ needs and goals.

▪ Kitchen Design:

Dining Vision, as F&B concept developer and designer, presents a kitchen design based on the menu selection, kitchen plan development, equipment sourcing and installation coordination.

▪ Menu Engineering:

Menu development is a delicate and sometimes difficult process in the preopening stage. We assist in finding the right talents and the Chefs, then coordinate menu tasting sessions and present the final product after given a great deal of attention to costing, standard recipes, food presentation, selling price.

▪ Interior Design:

As our goal is crating concepts that are warm, classy and accommodating, we believe the interior is the first thing that captures eyes, even before the food is delivered to the table. Different ideas are presented in a 3D visual design proposal based on the vision and the budget of the client before calling into actions all stakeholders involved.

▪ Recruitment:

Poor customer service is the recipe for disaster in this business. In order to enhance guest's experience and therefore guarantee success, we put lots of efforts to find teams members with skills and experience matching expectations. With our tailor made job descriptions and operations manuals, we are confident to provide the right training for a proper operations follow up.

 

Useful Links:

Restaurant preopening services: Preopening

Business turnaround: Turnaround

Interim management services: Interim Management

Invest with us: Invest With Us

More info? Get In Touch!

DIning Vision offers reliable solutions in Southeast Asia, online or on site. You are entitled to a FREE 30 minutes consultation with our experts.  

 

Jun. 1, 2020

 

▪ Carry Reusables

To give a contribution for a plastic-free environment, it is important to carry a refillable water bottle instead of purchasing a disposable one. Is is equally important bringing our own toiletries, metal straws, reusable shopping bags and everything else can replace the use of plastic.

▪ Prevent Food Wastage

We shall order only the amount of food we are sure to finish. It is also a good idea not to join buffets and pack your own food to be taken away and not to be left as food waste.

▪ Pack Lighter

More weight on a plane means it burns more fuel, therefore greater carbon emissions.A good practice is carrying only the minimum luggage and the ‘most required’ articles.

▪ Save Paper

 Paper is used throughout the globe for sanitation, packaging, communication, documentation, and so on. To be eco-friendly responsible travellers, we should save paper (and trees) by arranging soft copies of tickets and other documents while travelling. A strong help can come from reading on iPads or digital tablets.

▪ Reduce Energy Use

Electricity production generates an enormous amount of emissions that polluting the air and affecting the climate. We shoild try to limiting energy use for protecting the environment. So, let's turn off the lights, AC and TV when wr leave hotel rooms.We can leave the ‘Do Not Disturb’ sign on the door before leaving to avoid the room to be vacuumed also when it is not necessary.

▪ Conserve Water

The water resources around the globe are already "hammered" because the over-use and wastage. We can help by taking shorter showers and turning off the taps while shampooing or shaving or brushing teeth. Hotel towels can be reused and washing clothes by ourselves, if needed, instead of giving them to the hotel laundry helps in reducing water as well.

▪ Use Public Transport

The primary reason why air quality is worsening at an alarming rate is the increased number of tourist vehicles. Let's take public transport when possible to facilitate a reduction in fuel emissions. If we rent cars, the choice should be for smaller model to reduce the impact on the environment. Whenever possible, exploring the destination on a bicycle or on foot is recommended not only because healthy practice but also to reduce the negative impact on the environment.

▪ Never Litter

To improve waste management qe should try not to litter and always follow the leave-no-trace rule, which is anything we carry in, we also carry out. Whenever possible let's recycle.

▪ Follow Rules

While travelling we shall follow the rules, as everydestination applies regulations to ensure the complete safety of the travellers as well as the environment.We need always to follow what the rules are as breaking them may not only lead to fines or severe punishment but also cause harm to the nature.

▪ Go for Eco-Friendly Options

We should choose eco-hotels that have sustainability like solar power, energy-efficient lighting, low-flow toilets, etc. Tour companies that help us follow the best environmental practices throughout the trip should be chosen as well. We need destinations that preserve their local ecosystems and promote sustainable amd responsible tourism.
All these changes are not as small as we think; to the contrary they can have a substantial impact on the big picture, allowing at same time to have a sustainable, healthy and environment-friendly travelling experience, a vacaction with a meaning.