Lecture responsible tourism unit 11 responsible food beverage operation

RESPONSIBLE FOOD & BEVERAGE OPERATION Picture source:http://www.flickr.com/photos/obscuranet/8262022383/... Unit outlineObjectives By the end of the unit participants will be able to: •

UNIT 11 RESPONSIBLE

FOOD & BEVERAGE OPERATION

Picture source:http://www.flickr.com/photos/obscuranet/8262022383/

Unit outline

Objectives

By the end of the unit participants will be able to:

• Describe the meaning and importance of

sustainability in food and beverage operation

• Implement environmental responsibility provisions

in food and beverage including practicing low

energy use, being water wise and minimising waste

• Explain importance of sourcing and providing good,

sustainable food and beverage products

• Explain how to implement social responsibility in

food and beverage operation

Topics

1 Understanding responsible food and beverage operation

2 Managing resources more efficiently

3 Sourcing good food responsibly

4 Looking after customers and the community

TOPIC 1 UNDERSTANDING

RESPONSIBLE F&B OPERATION

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION

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+ Catering

The F&B service sector

Picture sources:http://www.flickr.com/photos/http://vi.wikipedia.org/wiki/C%C3%A2u_l%E1%BA%A1c_b%E1%BB%99_gi%E1%BA%A3i_tr%C3%AD

Cafes

Clubs

How the F&B service sector adds value

• Integral part of tourism product mix

• Government revenue

• Jobs and income

• Supports socio-economic strategies

• Accessible livelihood option for many

The F&B service sector in Vietnam

Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam, Euromonitor International, USA

Values: US$ million

Value of the F&B sub-sectors in Vietnam, 2010

Fast food*

1% Cafés / bars

8%

Street stalls / kiosks 40%

Full-service

restaurants

51%

Source: Euromonitor Internatonal 2012, Consumer

Foodservice in Vietnam, Euromonitor International, USA

Key characteristics of the F&B service sector in

Vietnam

• Dominated by restaurants and

street food vendors

• Mostly small family-owned and

operated enterprises

• High employer of women and

youth

• Good livelihood option: low start-up costs

• Significant interest for tourists

• Cuisine a priority tourism product by VNAT

Picture source:http://www.flickr.com/photos/wheatland/4590711729/

F&B service sector challenges in responsible

tourism

Picture sources: http://en.wikipedia.org/wiki/File:OCD_handwash.jpg http://en.wikipedia.org/wiki/File:Tree_Pangolin.JPG http://en.wikipedia.org/wiki/File:Street_vendor_pho_ga_Hanoi.jpg http://www.flickr.com/photos/transworld/3668859481/ http://highlanderimages.blogspot.com/2011/12/rubbish-man.html http://commons.wikimedia.org/wiki/File:Ever_Given_container_ship.jpg

Food hygiene

Responsible tourism target areas in the

F&B service sector

Consequences of irresponsible and / or

unsustainable practices in F&B operation

• Pollution, may degrade marine life, can affect health of locals and tourists, reduces attractiveness of destination

Poor waste

management

• May affect health of locals and tourists, damages reputation of businesses and destination

Poor food hygiene

• Restricts local economic development, contributes to climate change as a result of transport related fossil fuel consumption

What does responsible F&B operation mean?

• Practice low energy use

• Source sustainable F&B products

• Use local and seasonal produce

• Follow Fair Trade principles

• Promote nutrition and health

Source good

food

responsibly

• Practice good food hygiene

• Engage with the community

• Provide a safe and secure environment

Look after

customers and

the community

The business case for responsible F&B

operation

• Cost savings through

efficiency

• Competitive advantage

• Improved resilience to the

effects of climate change

• New customers

• Increased customer loyalty

• Preparedness for new legislation

• Minimise reduced revenue from increased operating costs and loss of

competitive advantage

• Improved staff productivity and morale

TOPIC 2 MANAGING

RESOURCES MORE EFFICIENTLY

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION

Picture source:http://www.flickr.com/photos/10451396@N00/429388973/

Sustainability can be hard to achieve due to customers’ demands of the dining experience

OK, so for my dinner out tonight I must have…

…delicious food, served hot, hygienically prepared and be good value

for money I expect the serving size to be large because I’m feeling very hungry! It

must have the best imported beef and also fresh seafood It would also be nice to

try a stir fry dish as well as a baked dish The restaurant must have a nice

environment with comfortable seating, air-conditioning and a view

Hmmm… what else…?

Impacts of overconsumption of energy and water

and increased pollution and waste

Negative impacts on environment, community & ultimately, profit

Key focus areas for achieving environmental

sustainability in F&B operation

Energy

Water

Waste

Energy, water, waste

reduction

Patterns of use

Equipment

External factors

The key elements of energy, water and waste

minimisation

Financial You are throwing away money!

Environmental. You are destroying important ecological processes that can affect your own health.

Community You are putting strain

on the local community’s water and power supply and wasting resources in the production of not fully used

Why should we practice low energy use?

Total primary energy supply has

doubled

in 35 years worldwide

of investment will be necessary to satisfy the world energy demand by 2030

billion dollars 16,000

Why should we be water wise?

of earth’s water is salt water and not drinkable

< 1%

of water resources

is accessible freshwater

of the earth’s water

in the 50 last years but the

population has only doubled

> 4 billion

live in countries facing water scarcity

people

> 97%

Why should we minimise kitchen waste?

The quantity of waste produced

by the Asia Pacific region

will

double

by 2030

of waste is recycled worldwide

<10%

Energy consumption % in a typical

catering business

Cooking 23%

Cooling 8%

Other 8%

Refrigeration

6%

Ventilation 5%

Office equipment

1%

Source: Sustainable Restaurant Association (SRA)

[undated], The Sustainable Restaurant Association Guide to

Sustainable Kitchens, SRA, London, UK

Sources of energy use & waste in the

kitchen

Energy use

• Ovens and appliances

Tips for energy use reduction in

refrigeration

Capacity

Location

Picture source:http://www.flickr.com/photos/samsungtomorrow/8483445119/

Freezer use

Food storage

Others:

Maintenance

Tips for energy use reduction in the

cooking area

Picture source:http://www.flickr.com/photos/faircompanies/2161439966/

Tips for energy use reduction in other

areas

Picture sources:http://www.flickr.com/photos/sammicsl/8650606917/http://umami.typepad.com/umami/eatingout_barcelona/

Commercial dishwasher type

Lighting type Windows

Sources of water use & waste in the

Bad methods in food preparation

Others?

Tips for water use reduction

Others:

Food preparation & cooking Kitchen cleaning

Bathroom Maintenance Awareness

Dishwasher type, settings & use Dishwasher type, settings & use

Sources and causes of waste in the

of products Use of one-off disposable products Not reducing, reusing

or recycling Others?

Tips for minimising waste

Policy on plastic bag provision

The basic principles of waste

management: The 3Rs

• To use things with

care to reduce the

amount of waste

generated

Reduce

• To repeat use of items or parts of items

Reuse • To use waste as

resources

Recycle

TOPIC 3 SOURCING GOOD FOOD RESPONSIBLY

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION

Picture source:http://sr.wikipedia.org/wiki/Organska_poljoprivreda

Sourcing food responsibly through the supply

chain

Producer Supplier

Meat goods

Producer A

Dairy products

Producer B

Canned goods

C) Nutritional content

D) Principles of trade

Example of typical restaurant supply chain:

A) F&B product characteristics: source

sustainable products

Purchase organic

food

Select producers with good animal welfare practices

Don’t sell endangered or protected species

Picture sources:http://www.flickr.com/photos/stevendepolo/3996198265/http://www.flickr.com/photos/ciwf/3217378769/http://en.wikipedia.org/wiki/File:Tree_Pangolin.JPG

Improving sustainability by going organic

• Organic food aims to use farming

practices that care for the

environment without relying on

synthetic chemicals

• Key characteristics include:

– Safe soil

– No genetic modifications

– No use of pesticides or harmful fertilisers

– Healthy living environments for animals

Organic farming vs Conventional farming

ISSUE CONVENTIONAL ORGANIC

Plant growth Chemical fertilisers Natural fertilisers

Plant insects

and disease

strategies

Animal growth Antibiotics, hormones

Why do pesticides matter?

Pregnant women

Adult health problems

Picture sources:http://en.wikipedia.org/wiki/File:Manual_sprayer.jpghttp://en.wikipedia.org/wiki/File:Da_Nang_Girl%27s_Smile.jpghttp://commons.wikimedia.org/wiki/File:Standing_pregnant_woman_with_her_mobilphone.jpg

http://ericspangler.typepad.com/eric_spangler/2007/06/headaches.html

Pesticide contamination

Picture source:http://en.wikipedia.org/wiki/Pesticide_application

Benefits of organic food

• Organic food contains fewer pesticides

• Organic food is often fresher

• Organic farming is better for the environment

• Organically raised animals are not given antibiotics, growth hormones or fed animal by-products

Improving sustainability by promoting animal

welfare in food production

• Animal welfare - How an animal is

coping with the conditions in which

it lives

• Farming of animals increasingly

separated from natural existence

• Common farming practice in dairy,

poultry, pigs, beef

• Profits prioritised above animal

health and human health

Picture sources:http://en.wikipedia.org/wiki/File:Florida_chicken_house.jpghttp://en.wikipedia.org/wiki/File:Hog_confinement_barn_interior.jpghttp://en.wikipedia.org/wiki/File:Confined-animal-feeding-operation.jpg

Importance of animal welfare in food

production

ANIMAL WELFARE

Impacts production and reproduction

Can result in loss of market access

May not meet legislation requirements

Animals feel pain

Picture sources:http://en.wikipedia.org/wiki/File:Cornish_Rock_broiler_chicks.JPG

http://www.flickr.com/photos/wanhoff/3356485016/http://en.wikipedia.org/wiki/File:Ba_Dinh_Hall_1462359227_71b04ee08a.jpg

http://en.wikipedia.org/wiki/File:Silver_fox.jpg

General signs of pain in livestock

Improving sustainability by not selling

protected or endangered species

• The world is experiencing an extinction

crisis

• Plant and animal species are needed for

healthy ecosystems

• Plants and animals provide other

important benefits to society including:

The many values of biodiversity

Picture source:http://www.fws.gov/midwest/endangered/plants/dwarflak.html

Example of effects of species decline on the

food chain: The Canadian grey wolf

After the grey wolf’s population dwindled in Yellowstone

National Park from hunting, elk started to breed out of control

This meant there were too many of them munching down the

trees that shaded the water in the park This in turn made the

streams uncomfortably hot for local trout, and took nesting

spots away from migrating birds After grey wolves were

reintroduced, they controlled the elk population and everything

else fell into place.

Picture sources:http://commons.wikimedia.org/wiki/File:Grey_wolf_P1130270.jpghttp://commons.wikimedia.org/wiki/File:Yellowstone_national_park_m6.jpg

B) Source local and seasonal produce

What is local produce?

• Foods and beverages that

are produced in the local

region

What is seasonal produce?

• Food that is harvested at

particular times or seasons

in the year

Picture source:http://commons.wikimedia.org/wiki/File:Fair_trade_bananen.jpg

Why source local produce?

How to source local produce?

Talk to your suppliers and retailers and find out

where the food has come from.

Picture sources:http://www.flickr.com/photos/amagill/3366720659/http://commons.wikimedia.org/wiki/File:Doctors_stethoscope_1.jpghttp://commons.wikimedia.org/wiki/File:Apple_in_lightbox.pnghttp://digitaltwist.deviantart.com/art/Palm-Tree-Tube-Stock-VI-PNG-182723848

better

It supports the

local economy

It’s for you

It’s

fresher

(and tastes better)

It helps the

environment

Why source seasonal produce?

Picture sources:http://www.serif.com/int/au/FreeDownloads/FreeContent/FreeRestaurantMenuTemplates/

How to source seasonal produce?

Research what is produced in the region and the particular times of harvest and create a seasonal produce chart Purchase accordingly.

C) Providing nutritious food and beverages

• 48% believe they are not at their right weight

• 36% consider nutritional ingredients when purchasing healthy / nutritional food

• 25% consider reduced risk of disease when purchasing healthy / nutritional food

Source: Nielsen survey results presented at Health and Nutrition Forum on

May 15, 2013, available [online]: insights/press/english/2013/health-and-nutrition-forum.print.html

www.nielsen.com/intl/vn/news-World Health Organisation’s recommendations

on healthy eating

Energy Achieve energy balance

fats Eliminate trans-fatty acids

Fruit &

vegetables

Increase consumption Include legumes, whole grains and nuts

Sugar Limit intake of refined sugars

iodized

Tips for providing nutritious food

Picture sources:http://umami.typepad.com/umami/eating_out_bangkok/http://commons.wikimedia.org/wiki/File:Salt_shaker.agr.jpghttp://en.wikipedia.org/wiki/File:Venison_Steaks.jpghttp://en.wikipedia.org/wiki/File:Milk-bottle.jpghttp://en.wikipedia.org/wiki/Peanut_oil

Meat

• For red meat use

“loin” and “round”

and trim fat before

cooking For

poultry, use light

meat instead of dark

D) Supporting Fair Trade

• A trading partnership based on dialogue,

transparency and respect

• Contributes to sustainable development

by offering better trading conditions and

securing the rights of producers and

workers

• Fair Trade organisations actively support

producers, raise awareness and campaign

for changes in the rules and practice of

conventional international trade

Why change traditional trade?

and agribusiness’ profits

world’s people live on less than US$ 2 a day

declined dramatically while consumer prices and agribusiness’ profits have increased

of the world’s food, but still make up half of the world’s hungriest

people

Traditional trade:

• Gives too much power to

multinational corporations and rich

countries

• Minimises opportunities for

vulnerable producers and neglects

the environment

• Focuses on short-term profits, evades

the full costs of commerce, and

overlooks the plight of marginalized

people

Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N America’, Fair Trade Resource Network,

Available [online]:

http://www.fairtraderesource.org/wp/wp-content/uploads/2007/09/Overview-of-Fair-Trade-in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014

How does Fair Trade differ from Free Trade?

FREE TRADE FAIR TRADE

Main goal: To increase nations’ economic growth To empower marginalised people and

improve the quality of their lives

Focuses on: Trade policies between countries Commerce among individuals and

Critics say: Punishing to marginalised people &

the environment, sacrifices long-term

Interferes with free market, inefficient, too small scale for impact

Major actions: Countries lower tariffs, quotas, labour and

environmental standards

Businesses offer producers favourable financing, long-term relationships, minimum prices and higher labour and environmental standards

Producer compensation

determined by:

Market and government policies Living wage and community improvement costs

Supply chain: Includes many parties between

producer and consumer

Includes fewer parties, more direct trade

Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N America’, Fair Trade Resource Network,

Available [online]:

http://www.fairtraderesource.org/wp/wp-content/uploads/2007/09/Overview-of-Fair-Trade-in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014