Environmental Considerations

Question 1

What are the 3 R’s?

Answer 1

Reduce
Reuse
Recycle

Question 2

What ways can we implement the 3 R’s in the catering industry?

Answer 2

• Buying ingredients that are fresh or in less packaging
• Buying ingredients inn bulk
• Sending food waste to local farms for animal feed.
• Putting vegetable peelings onto a compost heap for the garden; many hotels grow their own fruit, veg and herbs.
• Recycle plastic, glass, paper and card packaging
• Reuse large containers for storing goods
• -Encourage customers to recycle by putting recycling bins around the establishment.
• Use bio-degradable products that are less harmful to the environment.
• Use vegetable cooking water for watering plants.

Question 3

Identify FIVE ways you can conserve energy and water in the catering industry.

Answer 3

• Turn equipment and lights off when not in use.
• Invest in energy-efficient equipment, especially fridges, freezers, dishwashers etc.
• Keep equipment as clean as possible as it uses less energy
• Never put hot food into refrigerators as it raises the temperature to an unsafe level and makes the equipment work harder.
• Have regular maintenance checks.
• Put lids on pans of boiling water as it will heat quicker.
• Have full loads for washing machines and dishwashers.
• Install modern toilets that use less water when flushing.
• Only serve water on tables when customers request it.