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For the first time Considerate Hoteliers will be at the Independent Hotel Show with it's own stand- drop in visit us at Stand 195!
Our Sustainability Manager, Chris Burgess, will also be participating in the panel discussion on Oct 22nd titled 'Let's get transparent- why sustainability is good for your business' Make sure you plan the time to go and listen- it is guaranteed to be a fruitful session.
Finally!! The Considerate Hotelier Magazine is ready for you to read, enjoy and pour over. It is another testimony to all those wonderful Award winners, their stories, journeys and efforts. It is also a thank you to our generous and carefully selected sponsors. We introduce their sustainable produce and services as a way to enhance a hotel's journey to sustainability.
All you need to do is visit the Overview page in your Member's Area, and the magazine is only another click away. Have fun!
by Xenia Hohenlohe Help reduce CO2 emissions by giving your burgers, steaks and club sandwiches a cold shoulder for a day or two According to the Food and Agriculture Organization of the United Nations (FAO), the livestock sector, i.e. industrial animal farming, is “one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global”.
For those who missed the event please click here to watch a little summary of the day, showcasing the highlights.
How to Reduce Food Waste in Hotels
Considerate Hoteliers and the International Tourism Partnership have collaborated this month to produce a Know How Guide all about food waste in hotels. The guide looks at the current situation for the industry, common sources of food waste, practical advice to avoid waste and the best methods for dealing with food waste.
The Know How Guide can be accessed on the Green Hotelier site, here.