8. Use environmentally friendly single-use products.
Takeaway coffee cups, takeaway containers and packaging for shipping have been a hot topic since before coronavirus, but they have been receiving additional attention because of increased takeaway business. For many items, there are now alternatives to traditional plastic. Bagasse, for example, is a waste product from sugar-cane processing that biodegrades by at least 90% within 120 days. Other options are bamboo or wooden cutlery and paper or glass straws – or not using these at all.
9. Choose environmentally friendly cleaning materials.
Strict hygiene regulations are essential and have been brought into even sharper focus through the Covid-19 pandemic. Even so, hoteliers, restaurateurs and caterers can ensure that they use detergents and cleaners that are more ecologically compatible: for example, detergents with new, water-saving formulas; those that protect against deforestation by avoiding the use of palm oil; and those packaged without conventional plastic or in packaging that is refillable. Concentrates offer savings by ensuring higher yields while simultaneously reducing packaging waste and resources.
10. Talk about possible measures with your team.
If employees aren’t involved, efforts will for the most part be unsuccessful. So be sure to inform, explain, motivate – and always remind them that everyone is in it together, whether you’re talking about turning off lights or not leaving water running. Regular briefings, posters and sharing successes can help get your team on board.