2. INTRODUCTION
Most of the food found in the grocery store is the product
of an unsustainable food system.
This food is dependent on foreign oil, is destroying soil,
contaminates water, has caused disease outbreaks, and
may be robbing our grandchildren of the ability to grow
food at all.
The more we learn about our food system and how it
came to be, the more we concerned about for our
children and grandchildren.
In modern world sustainable cooking means not only
cooking , but many other aspect which creates a big
impact on the environment , may be in a good or in a
adverse way. Therefore we need to understand how we
can minimize the adverse affect and so that we can save
our present and future.
3. WHY SUSTAINIBILITY?
Population Growth-Nearly seven billion people growing to eight billion by
2030. That’s a lot of people to feed.
Industrialization-A rising middle class with greater expectations and demands.
Globalization- We’re interconnected like never before. Consider all the
products in our hotels from wood to carpet to soap to mattresses to food. We
think about where they’re made and where they’re going.
Resource Depletion. More growth, more people, more needs.
Legislation. Ever-changing laws governing how we build and operate.
4. WHY SUSTAINIBILITY?
Costs- Energy, water and waste are among our largest operating expenses.
Supply Chain- Not just comfy beds and other products we put in our hotels, but
products and services we supply to hotel guests around the world.
Innovation-New ideas by looking through the prism of sustainability.
Development-Opportunities to enrich lives in the communities where we grow
our brands.
Talent-Desirable work surroundings for our greatest asset – people – so they
can deliver memorable guest experiences.
Add it up-Sustainability has to be part of our core business model.
5. Setting The Standard
Sustainability is a brand standard. It’s now a sustainability as a brand standard
makes us the first major multi-brand hospitality company in the industry to make
this commitment. critical performance measure of the business just like quality,
service or revenue.
It’s Established In Our Goals
Across our portfolio of owned hotels and corporate offices, we’re committed to the
following five-year reductions (2009 - 2014)
from direct operations:
To reduce our energy consumption by 20%. 1.
To reduce our CO2. 2 emissions by 20%.
To reduce our waste output by 20%. 3.
To reduce our water consumption by 10%.
6. OUR COMMITMENT:
We’re a global company with 4,000 hotels in 81 countries. We intend to
make a big difference through sustainable actions, while still delivering
exceptional levels of hospitality..
It’s Stated In Our Mission
To actively manage our business through the lens of sustainability to benefit
this and future generations.
Sustainability in action helps us:
Protect our world globally•
Create advanced building design•
Improve operational efficiency•
Serve our communities •
Engage our employees•
Enhance the guest experience•
8. We know that you can’t manage what you can’t control; and you can’t
control what you can’t measure. LightStay is our proprietary system of
measurement. It calculates sustainability performance across our global
portfolio of hotels.
LightStay delivers value to hotel owners without any additional cost. The
system’s data is used to reduce impact, improve the guest experience
and drive economic returns.
10. • A logical and rational chef can not only play an important role in saving the
environment but can also help in reducing departmental costs.
• In truth, all environmental worries concern chefs. No major environmental
issue is more important than the others.
• The first thing that chefs have to do in order to respond to environmental
problems is to decide to go green.
• Use fluorescent bulbs in kitchen. This would significantly reduce pollution.
Restaurant can use fluorescent bulbs to create a warm atmosphere.
• Perhaps should create a vegetarian day where you will obviously only serve
vegetarian meals or dishes. This is a great way to conserve water.
• Say no to use of Feedlok beef.
Chef’s role in preserving environment
11. • In U.S.A chefs are trying to ban the use of Chilean sea bass and foie gras
as it is fastly becoming endangered.
• Similarly many restaurants are offering themes like “Go Raw” and some
are organizing “all vegetarian menu” on special days.
• Serving Earth Day Dinners. On Earth Day restaurants choose to offer
sustainable prix-fixe dinners, which usually consist of several courses,
showcasing local produce, naturally raised meats,
• Serving Eco-Friendly Cocktails and Wines. On Earth Day many restaurants
strive to offer local wines and cocktails made from locally sourced
ingredients
• Green Goodies. It is also a great idea to serve guests complimentary gifts
bags, filled with green goodies, such as, packets of local herb seeds, local
wine, local cheeses, or eco-friendly recipes. .
Earth & Chef:The way forward
12. HOW WE CAN MAKE A DIFFERENCE
1. ECOLOGICAL IMBALANCE
2. CLIMATE CHANGE
3. EATING FRESH & HEALTHY
4. IDENTIFYING THE POTENTIAL OF LOCAL CULTIVATION
5. REDUCING CARBON FOOT PRINT
6. PROMOTING LOCAL SUPPLIERS AND FARMERS
7. ENERGY CONSERVATION
8. “COOK LOCAL THINK GLOBAL “
9. PRESERVE THE HARVEST
10. REDUCE THE WASTAGE
11. BUY FAIR-TRADE
12. DE-TOX FOOD
13. COOKING GREEN
14. EAT WELL CONCEPT
15.OTHER FACTORS
13. ECOLOGICAL IM-BALANCE
Ecology is the science of the study of
ecosystems. Ecological balance has been defined by
various online dictionaries as "a state of dynamic
equilibrium within a community of organisms in which
genetic, species and ecosystem diversity remain
relatively stable, subject to gradual changes through
natural succession." and "A stable balance in the
numbers of each species in an ecosystem.“
Due to various reason there is a imbalance in our
ecological system , therefore we have to take
initiative to maintain this system. While cooking also
we need to remember this because we are using
many products and ingredients which is very much
limited in nature. Thus proper measure should be
taken to protect the mother earth. Because of our
eating habit various species are getting extinct , every
one of us is responsible for that reason.
14. Preventive measure
We have to protect animals , forest .
Using of local ingredients.
Preserve water.
Garbage segregation.
Organisational responsibility
Controlling Industrial carbon emission etc.
15. Climate change
As climate change brings warmer temperatures and
increasingly erratic and volatile weather and rainfall
patterns, the effects on food production will be felt
globally, though with significant variation.
Similarly, members of the FBA sector will
experience impacts in varying degrees and different
areas; for example, by increasing the chances that
heat waves and floods will destroy crops and by
changing weather patterns that will drive customer
demand for certain products.
16. At the same time that companies are beginning to face a
new generation of challenges, a picture of “climate-
smart” agriculture is emerging that combines
enhanced crop resilience, productivity, and food security,
along with reduced environmental impact.
At the forefront of this vision and the development of
practices to achieve it are international agencies and
initiatives such as the Climate Change, Agriculture, and
Food Security research program, aiming to promote
awareness and uptake of these practices from the farm to
the international policy level.
17. EATING FRESH & HEALTHY
Modern trend of the world is eating fresh and
healthy, Because people are more health
conscious. Therefore start from house to
restaurant and other food industry started using
fresh ingredients which are healthy in nature. The
nutritive value of many ingredients especially
perishable item starts diminishing when its stored
for longer period of time.
Now a days healthy option in the menu are
specially marked so that people can understand
healthy option. This one of the very important
feature of sustainable cooking.
18. IDENTIFYING THE POTENTIALOF LOCAL CULTIVATION
This is very important to understand the potential of
local cultivation so that. Cooking ingredients can be
procured easily. This will also help to reduce the
production cost of food and transportation charges
also minimizes.
It is also a part of sustainable cooking, and it will
encourage the local producer and farmers .
19. REDUCINGCARBON FOOT PRINT
A carbon footprint has historically been defined as "the
total sets of greenhouse gas emissions caused by an
organization, event, product or person.
Greenhouse gases can be emitted through transport,
land clearance, and the production and consumption of
food, fuels, manufactured goods, materials, wood,
roads, buildings, and services. For simplicity of
reporting, it is often expressed in terms of the amount
of carbon dioxide, or its equivalent of other GHGs,
emitted.
So every organisation must have some measure to
reduce the carbon footprint. in Hilton we practice
sustainable cooking by procuring local ingredients and
same time we minimizes the carbon foot print.
20. PROMOTINGLOCAL SUPPLIERSAND FARMERS
By promoting local farmers and suppliers we can
achieve more success because we can get better
product which is locally sourced. If farmers and
local suppliers are promoted it helps to increase
their amount of production. So prices of various
ingredients is cheaper because of low
transportation charges and other government
taxes. Above that various ingredients are found
throughout the year.
21. ENERGY conservation
ENERGY SAVING TIPS IN SUSTAINABILITY
COOKING:
1.FRYING FAST AND FUEL-EFFICIENT
2.OVENS: IMPROVING YOUR MILEAGE
3. COOKWARE AND FUEL EFFICIENCY
4. ENERGY-EFFICIENT INGREDIENTS
5. PRESSEURE COOKING
Energy efficiency and conservation have
numerous benefits for both the
environment and human health. These
include reductions in air pollution, acid rain
and global warming; oil spills and water
pollution; loss of wilderness areas and
biodiversity; construction of new power
plants; foreign energy dependence and the
risk of international conflict over energy
supplies. Our actions today will affect
future generations.
22. “COOK LOCAL THINK GLOBAL “ CONCEPT
It means by procuring the local ingredients and
making the same food items which is universally
acceptable & available.
Basically the idea is to procure item from within
the nearby region i.e.100 km radius. It helps to
avail fresh items and also gives more nutrition in
the final product.
In Hilton Bangalore we will practice this concept
for sustainable cooking. For e.g. making Spanish
paella with Indian seafood , rice and sausage.
23. PRESERVE THE HARVEST
If you eat locally or seasonally then you’ll have to
learn to preserve the harvest. Try canning,
dehydrating, freezing, and lacto-fermentation. If
we preserve our harvest supply will be constant
throughout the year and
Wastage will be minimum. Even our farmers will
gain a fair price .
24. REDUCE THE WASTAGE
Produce only that much quantity of food that will be
consumed so there will be no wastage. Any wastage is
not only loss of resources bat that is also difficult to
dispose off. While producing any items it requires lots of
energy and once that is used that is a loss and it also
produces carbon-di oxide .
It is very important for all the individual to know this fact
so we will buy less and waste less and gain more.
25. BUY FAIR-TRADE
As opposed to conventional trade, Fair-trade
intends to provide farmers from developing
countries with fairer trade conditions that allow
them to combat poverty, strengthen their position
and take control over their lives.
In doing so, Fair-trade has continuously promoted
sustainable agricultural practices in the production
of Fair-trade products. Fair-trade has also developed
a climate change strategy aiming to support
farmers as they adapt to climate change
challenges and work to mitigate their impacts.
In addition to creating fairer trading conditions
for farmers in developing countries,it can be used as a
vehicle to support farmers in adapting to and
mitigating climate change.
26. DE-TOX
Definition
Detoxification is one of the more widely used
treatments and concepts in alternative medicine. It is
based on the principle that illnesses can be caused by
the accumulation of toxic substances (toxins) in the
body. Eliminating existing toxins and avoiding new
toxins are essential parts of the healing process.
Detoxification utilizes a variety of tests and techniques.
Purpose
Detoxification is helpful for those patients suffering
from many chronic diseases and conditions,
including allergies, anxiety, arthritis, asthma, chronic
infections, depression, diabetes, headaches, heart
disease, high cholesterol, low blood sugar levels,
digestive disorders, mental illness, and obesity.
27. 13. COOKINGGREEN
Green Cooking outlines simple ways that you can
cook in greener (more environmentally friendly) ways
in your own kitchen. You'll find ways to cut down on
energy consumption in the kitchen. In turn, you'll not
only save money on your energy bills, you'll also
benefit by knowing that you'll be releasing far less
carbon than you used to, and that the air you'll
breathe in your city will be cleaner. We've all got to
change the way we live in order to help save the
planet.
28. 14. EAT WELLCONCEPT
• The concept came about during the Regional Coordinators meeting
held in Singapore.
• As we have all been through an economic downturn in the past, and
not as severe as the one, the concept is the best way to move
forward is to offer competitive priced products to our guests and
allow guests to purchase menu items on 2 counts;
1. What they can afford and 2. How much do they really want to eat.
• We have in the past, coerced our customers to eat the size that we
recommend or purchase a dish on the price that we set.
• This ‘Eat well Concept” is allowing us to give the guest more
discretion on what they would like to eat.
29. The Reasons for eat well
• The reason to why we say at least 80% of the
menu should have the concept, is that there are
some items that you may not be able to make
bigger or smaller, e.g. lobster.
• The medium size dish should be the current size
that you have. Then you should create a smaller
and a larger dish. E.g. If you have a 200gm steak
on the menu, create a 180gm and a 250gm for
your small and large dishes, and keep your 200gm
as your medium.
30. 15.OTHERFACTORS
SUSTAINABLE ARTISANS: It would seem there is no bigger name in the food world
today than “artisan.” Take a walk down any food aisle in the grocery store and you
encounter it virtually everywhere: there it is on packaged goods in produce, snacks,
frozen food and even the beverage section. Artisan pizzas can be delivered to your
door courtesy of Domino’s. Subway has “sandwich artisans.” These days, the
word—which used to mean hand-crafted—is showing up on just about anything
edible. With the use of the term so pervasive, does the word “artisan” mean
anything anymore? In truth, the story of artisan is actually one about culture (how
it’s made) and nature (what it’s made of).
GIVE UP STORE BOUGHT CONVENIENCE FOODS AND MAKE YOUR OWN.
KNOW THE COST OF CHEAP FOOD
BE WILLING TO GIVE UP CONVENIENCE.
MONOCROPPING
