It is well know that today’s consumers wish to know if the food they choose in a restaurant is responsibly sourced and if the particular eatery is placing efforts in reducing the damage the operations do to the environment. Recent surveys have shown that 60 percent of consumers want to seek out sustainable restaurants, and over two-thirds of them are willing to pay more to dine at sustainable eateries. Going green attract new loyal fans and offer chances to increase prices if offsetting the costs of doing so is needed after implementing the new strategies. As a big part of the job is providing guests with what they want, restaurants today are looking for efficient ways to be more sustainable and possibly in the most cost-effective ways possible:
- Sourcing seasonal products is a good strategy to make a restaurant more sustainable, by rotating menu items based on seasons, when they are actually very fresh. Using seasonal produce, cheese, meats and more can actually be a cost-saving effective strategy as these items are in abundance during the harvesting season, which drives costs down.
- Green your supply chain. Many restaurants choose vendors very far from their location. This of course drive up product prices and produces unnecessary carbon emissions, hard on the environment. Choosing vendors who can provide you with products that don’t have to travel long distances would be nice but of course…... it is not always possible.
- Knowing where the seafood comes from helps to fight overfishing and unsustainable fishing practices that represent a danger to the health of the oceans. Sustainable seafood is more expensive, but shopping what’s in season or what’s available locally can help keep costs down.
- Vegetarian and vegan options reduce the negative impact on the planet. By replacing one meat option or two with more vegetarian and vegan dishes is a good way to be more sustainable without affecting too much sales. Meat and dairy aren’t only not sustainable, they’re also expensive. Vegetarian and vegan items can have higher profit margins and can actually contribute to saving.
- Reclaiming the restaurant’s décor. This is a great strategy to be sustainable and trendy at same time. Not everything needs to be brand new. Used linens, dishware, wall decorations from closing businesses is also a great money-saving strategy.
- Buying top-quality appliances. This is good for theenvironment as newer ppliances are more energy efficient and easier to repair if they break down, meaning they won’t need to be replaced any time soon.
- Consuming less water and electricity. It is possible to save on water and energy installing timers on lights and low-flow toilets and sinks in your restrooms. Although there is an upfront cost, savings on future energy and water bills offsets those costs.
- Cutting down on waste. Throwing away expired food can be avoided with better inventories procedures, portion sizes can be reduced, leftover van be used for stocks and sauces.
- Joining a recycling program. Many options exist to support these initiatives. Some recycling programs are free, but some do cost small fees to join.
- Ditching one-use plastics (as much as possible). First step is offering recycled material take away containers and straws.
Lotus & Jasmine is a project in incubation. We aim at providing an integrated hospitality solution to welcome responsible travelers from all over the world to Thailand and Vietnam. We have selected the most promising locations in both countries to open 4 boutique hotels and restaurants, two in Da Nang and two in Pattaya. They will be ideally situated in popular touristic destinations, with easy access and at walking distance to the beach, attractions, shopping centers.
In terms of our product package, we have designed a proven business ecosystem including high-end lodging, organic restaurants with a "farm-to-table concept" which integrates our self-constructed supply chain from sourcing to food production. In addition we shall establish our own food facility for both food production and delivery.
We will provide a one-stop touristic services for responsible travelers and those who would like to create positive impact to both environment and local communities.
Find out more: www.lotusandjasmine.com
The Lotus & Jasmine project was created with a combination of both expertise and enthusiasm in sustainability and green economy. The founder of this project Mr.Massimo Gavina has more than 25 years’ experience in hospitality, Founder's Bio. Together with an experienced highly skilled team and our business partners, we are familiar with “excellence” and “performance” when it comes to hospitality projects.
Lotus and Jasmine will offer a "Vacation with a Meaning" experience. Our boutique eco-friendly hotels & organic restaurants will showcase a range of activities with strong focus on awareness, environment, local communities.
We aim to enhance the guest's experience by creating moments of responsible tourism and generating a positive impact on environment, society and economy.
Ecotourism is a form of responsible travel to natural areas that help in conserving the environment, sustaining the well-being of the local people, and involving interpretation and educational activities. It builds cultural and environmental awareness
and encourages positive experience for visitors as well as hosts. At same time it minimizes the impact of tourism on the environment.
The 4 Pillars of eco-tourism:
▪ Environmental Stewardship: protecting the environment by implementing conservation and sustainable practices; committing to the protection and responsible use of the surroundings for future enjoyment.
▪ Ecological Connection: full engagement with land, flora or fauna in the environment.
▪ Community Empowerment: having a direct socioeconomic impact by diversifying, donating or employing locals.
▪ Cross-Cultural Engagement: interacting with the culture of the surrounding by learning new skills, history or sharing as more a spossible with local families. Cross-cultural engagement with another culture has a long lasting impact.
Dining Vision is about to launch a new project in Lantau Island, Hong Kong.
Havana@Dbay will offer a few of life's pleasures and top notch service, catering to those who enjoy cigars, fine wine and spirits as well as premium luxury chocolate. A state of the art walk in humidor will showcase the best of cigars and related accessories also to those who may not be familiar with such things but want to learn about them.
The new concept store will position itself as the only establishment in the area to carry such items under one roof and offer the knowledge and service to accompany these products.
Read more about Dining Vision most recent projects in Southeast Asia: Projects
Read more about our new "ecospitality" project in Vietnam and Thailand: Ecospitality
We have seen many trends within the hospitality industry in past few years, but one in particular most probably will stay as it will generate a long term impact on the sector as well on the transformation in terms of a greater sustainability the industry needs to face.
How to explain in few words “circular economy”
A circular economy model implements strategies and processes that generate a significant reduction in the need for new materials and in the need for disposal; existing products are altered to facilitate reuse, minimizing the need for the harvesting of natural resources and reducing waste to protect environment while drawing awareness to ‘green’ and eco-friendly processes. Circular economy is not the end of production, but goods and services have now to be designed to minimize resources needed, to last and more importantly to be reusable or recyclable. On one hand, in the new economy approach, production may decrease given that goods are reused, but on the other hand the goods produced may incorporate more value added to satisfy new consumption patterns.
Recycling and sustainability is now a focus within the hospitality sector; new directions to follow are in place. Replacing plastic straws with recyclable paper or reusable stainless steel options or moving away from paper towels to washable fabrics, show that by taking small steps such as these, waste could be reduced up to 16 percent. At same time solar panels are becoming more popular as well as recycling food waste to provide nutrients to the hotel’s greenhouse plants. As more and more organizations in the hospitality sector embrace the concept of reusability, the indication now is that circular economy could be implemented in the whole tourism industry.
Circular economy in the tourism sector
There are good reasons to believe that firms within the tourism sector have a strong interest to adapt their production process. In the food & beverage industry, it is said that 60% of food that is thrown away can be easily avoided. A hotel or restaurant, when aiming at producing zero waste, increases its chances to prosper in the coming years and if steps towards circular economy are taken properly, costs do not increase. Even if costs slightly increase, they will be offset by the higher turnover the firm will be able to make. As competitors will adapt as well to comply with circular tourism and prices will probably decrease a little, not adapting to the new models of consumption will lead to a business collapse. Very soon consumers will reject the idea of consuming goods & services unhealthy for our environment. Changes do not have to be radical; the goal is showing the consumers that what they want and need is seriously considered and great efforts are in place in daily activities to achieve this result.