This can be used for Students Unit 14 P3 M2 Sustainability in hospitality and Company to be more sustainable

1. Environment and sustainability in Hospitality
Unit 14 P3 M2
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2. Instruction to:
Hospitalities approach to sustainability development,
and measures which business within the Hospitality Industry can
take to be more sustainable, and environmentally friendly.
“Saving the world requires saving democracy. That requires
well-informed citizens. Conservation, environment, poverty,
community, education, family, health, economy- these
combine to make one quest: liberty and justice for all. Whether
one's special emphasis is global warming or child welfare, the
cause is the same cause. And justice comes from the same
place being human comes from: compassion.”
― Carl Safina, The View from Lazy Point: A Natural Year in an
Unnatural World
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3. The Impact Customers make.
 “One hotel guest can generate about 1kg (2lb) of waste per
night, more than half of it in paper, plastic and cardboard. In
addition to negative environmental impact, as landfill capacity
diminishes, so the cost of waste disposal becomes more
expensive. In the UK, for example, landfilling costs are now £48
per tonne (1.1 tons) compared to £18 a tonne in 2005” “Up to
60% of the rubbish that ends up in the dustbin can be
recycled”.
 Customers have a huge impact on the amount of waste which
is produced but if hospitality provider i.e hotels help reduce the
amount of waste it is possible for them to produce, it benefits
the hotel as less work, and the environment.
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4.  Environment: – The term environment can be used an defined in different ways depending on the use and terms of
the word, according to the Oxford dictionary: “The surroundings or conditions in which a person, animal, or plant lives
or operates, survival in an often hostile environment”
 Environment: The term Environment in expression of human aspect can be defined as; the surroundings or conditions
in which a person, animal, or plant lives or operates”
 Sustainability: The term Sustainability can be defined in reflectance to environmental area’s as; “For renewable
resources, the rate of harvest should not exceed the rate of regeneration (sustainable yield) [For pollution] The rates of
waste generation from projects should not exceed the assimilative capacity of the environment (sustainable waste
disposal); and For non-renewable resources the depletion of the non-renewable resources should require comparable
development of renewable substitutes for that resource”.
 Carbon Footprint: The term Carbon foot means; “The amount of carbon dioxide released into the atmosphere as a
result of the activities of a particular individual, organization, or community”
 Waste: The term Waste means: Use or expend carelessly, extravagantly, or to no purpose. In terms of environmental
waste: Hazardous waste is defined as liquid, solid, contained gas, or sludge wastes that contain properties that are
dangerous or potentially harmful to human health or the environment. Learn how to properly manage and dispose of
hazardous waste.
 Fossil fuels: The term Fossil fuels means: A natural fuel such as coal or gas, formed in the geological past from the
remains of living organisms.
 Sector: The term sector means: A distinct part or branch of a nation’s economy or society or of a sphere of activity
such as education:
Understanding the Terminology:
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5. Sustainability for first specific business
 Whitbread our a company which try to be as economically
friendly as possible. They run a project called Good Together
which in is based over their brand this includes;
- Costa Coffee - Premier Inn - Beefeater
- Table Table -Hub -Taybarns
-Brewers fayre.
They base have 3 principles Environmental, Customer
Wellbeing ( Quality of service whilst being eco friendly)
And a team aspect.
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6. Whitbread Vision and understanding
Whitbread’s vision
 “Our sustainability vision at Whitbread is simple. We want to lead the
hospitality industry to a more sustainable future. Good Together back
in 2009 made significant progress, and demonstrated that a major
hospitality business with an aggressive expansion programme can
deliver valuable energy, water and waste savings.
 Whitbread have received a Triple Standard award from the Carbon
Trust for achieving their challenging standard on reducing carbon,
water and waste.
 Our 30,000 team members have a significant role to play in helping us
reduce our impacts and achieve our targets and we have
developed training and communication programmes to help our
team members understand what they can do and why it is so
important.
 Our Good Together Energy and Environment programme is split into 3
key areas – Carbon Management, Waste Management and Water
Management”
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7. What Whitbread do to train team?
 Whitbread on induction for new team, run online training
modules from economical to health and safety.
 2013 Whitbread we launched an on-line module to assist our
team members to understand our new multi-stream waste
recycling system and the benefits of recycling over landfill.
 They have learning module for general energy, carbon and
environmental awareness.
 The teams also receive a Weekly Energy Report for their site
which lets them know their weekly utility consumption so they
can monitor, measure and control in real time their energy
usage and carbon emissions.
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8. How we inform guest and improve
sustainability ?
 In Premier Inn they run a Green, Greener, campaign to
encourage the guests to enjoy a “greener” stay by reducing
their impacts in hotels.
 This included environmental tips in their key card folder, posters
throughout the site and further information on the payment
receipt such as not printing receipt but emailing them.
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9. Method of reducing waste which Whitbread use.
Install recycling bins in guest rooms
Put two bins in guestrooms, one for general waste and one for
recycling. The recycling one should be larger and specify which
products can be placed in it. Housekeeping trolleys must be fitted
with separate bins for collecting recyclable material.
Install Soap dispensers
For toiletries, switch to dispensers and purchase bulk containers.
The Scandic hotel chain found that only 15% of its soaps,
shampoos and conditioners were used, with the balance thrown
away. By replacing traditional amenities with bulk items, Scandic
has reduced its waste volume by 40% and packaging waste by
11 tonnes annually. 9

10. Method of reducing waste Premier inn.
 Installed Water effective/ saving shower head
Water saving shower heads mix water with air to reduce the amount of water
emitted reducing the amount of water. The Shower heads controls the flow
and spray pattern of water. They come in a range of shapes and sizes, and the
design can directly affect water consumption.
 Use less towels
Instead of putting 4 towels in a room for one person put one or two, as I you
put more they don’t really need 4 but as they are in the room they will need to
be washed.
 Reduce electrical use by;
Install Sensors: key card holder, presence detector, thermostat, open/ close
windows
Install Actuators: lighting control, air conditioning control
Install A single, easy-to-use interface, from simple push buttons to user-friendly
touch screens
Automated functions provide additional energy savings and smoother
operation, without any inconvenience for the guests
 Benefits for End Users:10% energy savings off each guestroom’s electric bill
By lowering room temperature by just one degree, you can shave 3% off of
your HVAC system’s energy consumption
Achieve additional savings through smart lighting and blind management 10

11. Whitbread with hotels use these.
 Premier inn use these shower head to be more water efficient
mixing water and air to create a better show experience for
guests whilst ensuring that it lowers costs and water use.
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This is what you
could save

12. Training team positives and negatives
 Positives +
 Training team allow better
understanding.
 Training team can lower bills.
 Making team more
economically aware.
 Supporting the environment.
 Aiding to sustainability
 Negatives -
 Cost of training team
 May not receive or rep
anything from the training.
 Investment into methods, of
training as everyone learns
different.
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13. Future plans
 As Whitbread continue to grow they wish to continue there
environmental friendly approach and have set goals for the
years ahead.
 Please watch these three video from Whitbread on good
together and an interview with the CEO.
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14. Sustainability for second specific
business
 McDonalds is the second business we will be looking at.
McDonalds have a project called “Together for Good”. Which
incorporates Food, sourcing, plants, people and communities.

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15. Framework which McDonalds use to be
more sustainable
 “We have worked to develop and finalize our Global CSR &
Sustainability Framework with five clear priority areas, or “pillars,”
to structure our efforts. In 2013 we developed measurable,
specific goals for some of these efforts to align our company
around common goals for advancing what we call “Our
Journey Together. For Good.”
 Please watch these two video which explains more about the
framework and how McDonalds our more use there
programme “Goof Food”
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16. McDonalds Vision / Goals / aspirations
 The aspirational goals included in our framework provide a destination we
desire to achieve by 2020. Each of our five pillars is at different stages of
progress, governance and resource allocation.
 Our Framework currently includes goals for Food, Sourcing and Planet, while
People and Community represent core foundational values. In addition, our
business operates under various constraints that impact our journey to
achieve these goals. As a brand we realize that it will be difficult to measure
progress in all the countries where we operate, but will strive to motivate the
entire System by providing tools and resources to drive engagement and
performance across our System. Progress toward the aspirational goals will
be aggregated and reported in our annual sustainability report, but market-
by-market progress may vary. Plans to achieve the global goals will be
created based on market-by-market considerations. We cannot guarantee
that we will achieve these stated goals given the above factors. The
Company is committed to putting forth good-faith efforts to make progress
towards these goals, to report on an annual basis tangible progress and
measurements, where possible, and to explain both successes and
challenges along this journey.
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17. McDonalds Food aspirations
 “Looking forward to 2020 - Our Aspirational Goals for Good
Food across our menu: 1. Serve 100% more fruit, vegetables,
low-fat dairy or whole grains. We are developing guidelines to
measure our progress against this goal. 2. Reduce salt/sodium,
sugar, saturated fat or calories across the menu. Top 9 Markets.
Develop goals in 2015. Continuing to enhance the nutritional
profile of existing menu offerings and developing new menu
choices featuring fruit, vegetables, low-fat dairy, and whole
grains. focusing on children’s well-being by optimizing our
children’s menu, promoting physical activity, and
communicating responsibly. Providing food and nutrition
information in relevant ways that help customers make easy,
informed choices”
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18. Positives and Negatives on being
sustainable
 Positives +
 Being more sustainable
 Better understand for all
 Supporting the environment
 Gives a friendlier image of the
business
 Shows development
 Increase niche market
 Reducing overhead and fixed
costs
 Negatives -
 Cost of training team
 Cost of setting up a scheme such as
Good together or Good food
 Danger of compromising brand
 Danger of compromising quality of
service.
Please watch this video on why
sustainability is important to a business
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19. 19
How has McDonalds become more Sustainability and
development in time?

20. Summary
 In this presentation we have looked at two
companies which have assessed there
approach to the environment, Each taking a
slightly different approach through the personal
scheme they have developed but with key
similarities such as being eco friendly.
 They use two different scheme as they have to
market to different sectors within the industry to
ensure they meet there customer bases.
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21. References
Websites
 http://www.oxforddictionaries.com/definition/english/environment - Environment definition Page 2
 http://www.google.co.uk/?gws_rd=ssl#safe=active&q=definition+of+environment&surl=1 – Environment human
aspect. Page 2
 http://www.goodreads.com/quotes/tag/environment - Quote reference Page 1
 http://www.oxforddictionaries.com/definition/english/sector Page 3
 https://www.whitbread.co.uk/corporate-responsibility/good-together-in-whitbread-hotels-and-
restaurants/index.html Page 4
 http://www.oxforddictionaries.com/definition/english/carbon-footprint - Page 2
 https://www.whitbread.co.uk/corporate-responsibility/good-together-in-whitbread-hotels-and-
restaurants/environment-management.html - Page 4, 9, 11
 https://www.whitbread.co.uk/corporate-responsibility/good-together-in-whitbread-hotels-and-
restaurants/customer-wellbeing.html - Page 7
 http://www.whitbread.co.uk/content/dam/whitbread/pdfs/investors/reports-and-
presentations/Presentations/2013-14/whitbread-preliminary-results-2014.pdf - supportive research
 https://www.whitbread.co.uk/content/dam/whitbread/pdfs/corporate-responsibility/reports-
presentations/Whitbread%20Corporate%20Responsibility%20Report%202014.pdf Page 12
 https://www.youtube.com/watch?v=UmsHyTCczOc – Page 12
 https://www.youtube.com/watch?v=yzzfsC3ntRQ – Page 12
 https://www.youtube.com/watch?v=_x7YSBGV9nc – Page 12
 http://www.aboutmcdonalds.com/mcd/sustainability.html Page 13
 http://www.aboutmcdonalds.com/mcd/sustainability/csr-and-sustainability-approach.html Page 14
 https://www.youtube.com/watch?v=DJ6QGesUWAQ Page 14
 http://www.aboutmcdonalds.com/content/dam/AboutMcDonalds/2.0/pdfs/2012_2013_csr_report.pdf - Page 17
 https://www.youtube.com/watch?v=T5unzmWAIdg Page 17
 https://www.youtube.com/watch?v=r9ejG83lrX4 Page 15 21