Small steps to make restaurants more sustainable

By Christine Demen Meier, Associate Professor of Entrepreneurship at EHL, Stéphanie Buri, Coordinator for Saviva Food and Beverage Chair at the Ecole hôtelière de Lausanne, Clémence Cornuz, Research associate at Ecole hôtelière de Lausanne | 2 Jan 18

Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them. Accordingly, the authors have some useful recommendations for improving restaurant practices, through incremental innovation and collective action.

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About Ecole hôtelière de Lausanne (EHL)

Ecole hôtelière de Lausanne (EHL) is an ambassador for traditional Swiss hospitality and has been a pioneer in hospitality education since 1893. It has created and inspired a unique professional community of 25,000 hospitality managers, united by the values and the legacy of EHL. EHL offers five academic programs; a Bachelor, a Master of Science, an MBA, an Executive MBA and a Master Class. The academic portfolio is developed to evolve and adapt to the needs of both the industry and the students, and offers a wide range of possibilities that make an EHL education flexible and accessible to young talents from all around the world. EHL is regularly recognized as the best hotel management school in the world, offering university studies to over 2,600 enthusiastic and talented students from 107 different nationalities. EHL is a member of EHL SA, a Group dedicated to hospitality management education.


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