Getting our hands dirty
Now that we've had some discussions, let's dive into how to plan, execute, and take responsibility for important changes in operations. Specifically, we'll discuss changes to be made in F&B operations using a simple approach. In many cases, the easiest way is the best way, and we tend to overcomplicate things, which leads to unfinished tasks.
I always tried to use fewer ingredients to enhance the flavours in the kitchen instead of adding extra elements or following complex recipes. I aimed to simplify each recipe and its taste. For example, we implemented the hard line of sustainability at the Douro property. Nuno, a Michelin chef, wanted to add many techniques and ingredients to each recipe. Still, I preferred to stick to the basics for various reasons: sustainability, brand ethos, personnel, and making a statement. Less is more.
After months of hard work, we created some of the most interesting vegan recipes for the menus and renowned chef tables. We adopted a philosophy of using simple ingredients, such as fermented eggplant, sweet potato, rainbow chard, and buckwheat or homemade chickpea miso soup with roasted portobello. Another example is the removal of avocado from breakfast due to its high water consumption and importation. We reduced it to a few days a week and developed Alvaro's famous nourishing dip, Avoquit, made of green peas, sprouts, and some secret ingredients.
I mention these examples to emphasise that change comes from within and with a purpose. Also, many sustainable choices are easy to make and fall into our hands. We often use excuses for failing to take action and make things happen.
When we decided to implement new strategies, the creation of this charhelped us to give some ideas of how to start and follow the process.
Right now, In a bit, Plan ahead. Plain, simple and obvious.
Our ultimate goal was to establish a system to initiate projects, ensure traceability, and facilitate development. Planning and overseeing the requirements is essential, especially when implementing sustainable practices from scratch. This requires the involvement of all team members and the use of a language that everyone can understand and contribute to. This is a team project, not an individual game. The success of each step depends on teamwork, extensive training, and mentoring.
One of the primary challenges we face is that we grew up working in environments where sustainability was not a top priority, especially in the workplace. It's easy to make excuses like being overworked or understaffed. However, we must be aware and integrate all the necessary changes into our daily routines while abandoning the wrong behaviours.
101sustainable mindset Marc Lorés
Right now
Here are some things to consider: analyse menus, examine the products you use, review your suppliers, note seasonal ingredients, think about trimmings, and consider staff training.
There are many ideas for small projects to start implementing now: Can you make your mayonnaise instead of buying it? Or what about ketchup?
Can you import little scallops from Peru or find a local alternative?
Are your menu items made with seasonal ingredients or based solely on your preferences?
Consider replacing plastic squeeze bottles with glass jars.
Do you need to use cling film for every single wrap? Can you find ways to reduce its use?
In a bit
When you reach the second level of planning, things get a bit trickier. It's a short enough term that you can't just let it drag on forever, but it's also far enough out that it can be hard to meet expectations. This period typically lasts three to six months, and it's up to you to decide which projects fall into the "immediate action" category and which can wait. Some projects, like buying a chocolate grinder, can be done quickly with the right resources. In contrast, others, like building supplier relationships, may require more research and a longer-term commitment.
Other projects that may fall into this category include replacing plastic items with biodegradable ones or buying reusable equipment. These initiatives require everyone on the team to be committed and fully onboard, as well as proper training and planning from day one. But with a mid-term assessment point, you can track progress and adjust as needed.
It's worth remembering that many years ago, we didn't have access to all the equipment and materials we do now, yet we could still create beautiful memories. With the proper planning and dedication, anything is possible.
Plan ahead
Implementing sustainable practices in a hotel can be challenging, but it is worth it. Such methods can be named CAPEX or limited, but they are an investment that saves energy and reduces the carbon footprint. Examples of these practices include purchasing a composting machine, using sustainable chinaware, installing water wells for rainwater, and adapting kitchens to be more self-sustaining. These measures save on operational costs and allow for the implementation of new projects like fermentation labs and bakeries.
Other measures that can be taken include grinding your flour, having an olive oil silo filled once a month, and reducing the carbon footprint of suppliers and delivery bottles. These actions can be implemented in different steps, and this is just a few of the ones we have considered and implemented. However, some measures, like the olive oil silo, could not be implemented due to limited space.
Overall, there are many ways to implement sustainable strategies and actions. If resources are limited, options still require time and motivation. And for those requiring more resources, repeatedly taking little steps can lead to more significant changes.
