This case study at Strattons Hotel demonstrates the cost savings and environmental benefits that can be achieved by hotels and catering establishments through a commitment to eliminate, reduce, re-use and recycle as much waste as possible.
The benefits to Strattons Hotel of implementing a systematic approach to resource efficiency include total cost savings of over £10,000/year, refillable toiletry dispensers save nearly £2,000/year in purchase costs, water saving initiatives reduce dependency on mains water, good housekeeping and laundry policy saves £4,050/year, and over 98% of all waste is re-used or recycled.
Winners of the 2008 Sustainable Business Network’s National Awards
Paraoa Bakehouse (makers of Purebread sold throughout New Zealand) sources bread ingredients from sustainable organic farming practices and has a strong commitment to waste minimisation – its weekly rubbish to landfill is the size of a netball!
It constantly reviews packaging, is looking into renewable energy sources and donates unsold bread to the local foodbank, as well as using it for stuffing, breadcrumbs, croutons or animal feed.
Robert says that most businesses can easily reduce their impact on the environment “It’s actually quite simple to be sustainable. You don’t need to be full-on or obsessed with it. Do little things and you’ll get on track as well.”
This business has a strong vision towards sustainability that has encouraged employees within the business to continuously look at the ways they can be involved in the overall process
The Bakehouse has adopted cradle-to-cradle (soil-to-soil) practices to further increase their commitment to the life cycle of the product, with the waste becoming the ingredient for new product lines or nutrients for animals or the soil
They have strong local community relationships, e.g they donate bread to local food banks and contribute financially to a local music club and other charities
They are aware of the local and global risks an challenges (including world grain shortages, transportation and energy use) within their industry and are looking at renewable energy options such as building a new premise closer to their markets to diversify their products
This business is well set up for future growth and they will become leaders of the sustainable business space here in New Zealand.
Case study available from http://www.sustainable.org.nz/cms/uploads/Paraoa%20Bakehouse.pdf
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