Unit 11 Responsible Food And Beverage Operation

Unit outlineObjectives By the end of the unit participants will be able to: • Describe the meaning and importance of sustainability in food and beverage operation • Implement environmen

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

TOPIC 1 UNDERSTANDING

responsible F&B operation

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION

Picture source:http://www.flickr.com/photos/obscuranet/8263091514/

+ 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

• Integral part of tourism product mix

The F&B service sector in Vietnam

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

Street stalls / kiosks 6,249.5 10,144.5 10,753.7 13,184.7

Values: US$ million

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

Fast food*; 2% 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 http://commons.wikimedia.org/wiki/File:Paddy_field_in_Vietnam_with_farmer.jpg

Responsible tourism target areas in the

F&B service sector

• Hunting of wild or protected animals

Consequences of irresponsible and / or

unsustainable practices in F&B operation

What does responsible F&B operation mean?

The business case for responsible F&B

operation

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

Key focus areas for achieving environmental

sustainability in F&B operation

The key elements of energy, water and waste

minimisation

4 reasons why energy, water and waste

reduction is important

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

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

 Poor maintenance of electrical equipment

 Purchase of energy inefficient appliances

 Inefficient heating and cooling practices

 Leaving electrical appliances on

 Others?

Tips for energy use reduction in

refrigeration

Capacity

Location

Fr idge ty pe

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

Tem per atu

re set tin

Tips for energy use reduction in the

cooking area

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

Ove

n c apac ity

Deep fryer type

Boi lin

g w ater

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

 Excessively high water pressure

 Water inefficient appliances

 Bad methods in food preparation

 Others?

Tips for water use reduction

Dishwasher type, settings & use

Sources and causes of waste in the

kitchen

Sources of waste

• Food waste

• Plastic bags and containers

• Food and drink packaging

• Others?

Causes of waste

 Incorrect storage and handling

 Overestimation of product demand

 Excessive packaging of products

 Use of one-off disposable products

 Not reducing, reusing or recycling

 Others?

Tips for minimising waste

The basic principles of waste

management: The 3Rs

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

C) Nutritional content

D) Principles of trade

Example of typical restaurant supply chain:

A) F&B product characteristics: source

sustainable products

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

Organic farming vs Conventional farming

ISSUE CONVENTIONAL ORGANIC

Plant insects

and medications Healthy eating and living environments

Source: The Mayo Clinic 2014, ‘Organic foods: Are they safer? More nutritious?’, The Mayo Clinic, Available [online]

http://www.mayoclinic.org/organic-food/ART-20043880, Downloaded 29/01/2014

Why do pesticides matter?

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

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

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

Vocali sation

Grindi

ng teeth

Reluct ance

to move

Rapid /

shallo

w breath ing

Isolati

on from group

Foot stamp ing

Abnor mal postur e

Head tucke

d / eyes closed

Decre ased produ ction

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

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

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?

• Over 2 billion of the world’s people live on less than US$ 2 a day

• Farmer incomes have declined dramatically while consumer prices and agribusiness’ profits have increased

• Smallholders grow 70%

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

businesses

Primarily benefits: Multinational corporations, powerful business

interests Vulnerable farmers, artisans and workers in less industrialised countries

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

Key advocate

organisations: World Trade Organisation, World Bank, International Monetary Fund Fairtrade Labelling Organisation, World Fair Trade Organization

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

Principles for recognising Fair Trade

organisations

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

The benefits of Fair Trade

Global consumption of Fair Trade products

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

TOPIC 4: LOOKING AFTER

customers and the community

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION

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

The key elements in looking after customers

and the community

Picture sources:http://www.rttnews.com/1859088/new-relief-for-obsessive-compulsive-disorder-sufferers.aspx

http://www.flickr.com/photos/lonqueta/4039364743/http://pixabay.com/en/first-aid-kit-help-association-case-62643/

http://www.flickr.com/photos/jonolist/622785755/http://www.flickr.com/photos/makkens/2728218876/