The Ideas behind

Is to change mindsets and operational procedures in our departments without the need for complex structures or projects. However, the main ingredient for success is getting your entire team on board and changing their mindset. Without that, the task will never end. Same at home with the family!

You may encounter things that seem impossible, and you might think I don't know what I'm talking about. But I've been there, going through the same resignation, acceptance, and hardships of trying to become a greener hotelier, because the end is not about one section is about the whole picture. And it's an ongoing process. Let's be honest—it's almost impossible to run a busy hotel, kitchen, or outlet that is 100% zero waste, has a minimum carbon footprint, is plastic-free, and is completely eco-friendly.

Failure might become your name, and frustration your surname, but with this small blueprint, you can find different ways to be more sustainable. You can reduce your carbon footprint, bring new opportunities into your business, and cut costs, whether in terms of generating revenue or saving money at home.

Let's start this journey together and see where it takes us. Every little step is better than no step at all. And that's what it's all about—small steps to keep moving forward, rather than giant jumps that are unsustainable.

What are we searching for? What do you pursue?

Let's find out your motivators and what you want to achieve. As I mentioned before, it doesn't matter how small the first step is; it's still better than no step at all.

Throughout my personal life and career, I've encountered many self-proclaimed ecologists who believe they have the ultimate knowledge and criticize others for doing things differently. They claim there's only one way to be sustainable and charge a hefty fee for assessing sustainable practices, such as building eco-friendly houses or installing solar panels etc.

Building our own sustainable family house in the countryside was a dream that turned into a nightmare. It affected our health, drained our economy, and shattered our illusions.

But we didn't give up. We faced hardships along the way, including an electrician who installed sockets inside the shower cabin and a builder who had little experience with sustainable materials, causing immense delays. We also faced challenges with heating and thermal panels. We spent hours painting the wooden decks ourselves.

In the end, we did what we could within our budget and capabilities. Some purists may criticize, but it's much better than using regular building materials. The lesson is to do what you can with the resources and intentions you have. Don't let anyone judge your sustainability efforts. Every step forward is better than none. Choosing to have a green day once a week is better than none.

Start Small, Start Wise: Analyse Goals and Challenges

Now, let's talk about how to get started. It can be a tough choice, but I recommend assessing your daily purchases, operations, storage, products, and menus. Start with a basic list, focusing on the main products used in your restaurant, hotel, or home kitchen. We'll delve deeper into each category later.

Take a look at your home kitchen, restaurant, or hotel and think about what your guests want. And don't forget about yourself and your company too! Can you fit these goals into your yearly forecast and home budget? Some changes may cost money, but some are as easy as lifting a hand.

Now, I'm no master chef, but even I know that choosing a pack of tissues with paper packaging instead of plastic wrap is a small step towards reducing waste. And hey, if you've got towels to dry things, that's even better! You can reuse old clothes and make a dent in the waste pile.

Here's another idea: why not partner up with local farmers, and suppliers, or even start your garden? By doing so, you'll not only get better quality and fresher ingredients, but you'll also support local businesses and reduce your carbon footprint. It's a win-win!

Okay, here's a fun exercise. Picture yourself going grocery shopping with your mom. You're all about finding sustainable products, and she's just trying to fulfil everyone's food desires. You stumble upon the asparagus section, and it's a real eye-opener. Most of the asparagus comes from Peru or China, but wait... there are a few packs from the place you're in! The problem? The labelling isn't clear. See, this is where information becomes power. Always ask your local suppliers, market vendors, or grocery shop owners about the origin, seasonality, and what's locally grown.

Let's talk about your menu. Are you basing it on what's in season? Or are you just throwing in whatever you want? It's time for a change! Going back to the roots, back to the good ol' days when the market provided what was available at the time. Winter? How about some locally sourced artichokes? Trust me, they'll taste amazing!

Okay, here's a cool example. One of your most purchased items is Parmesan cheese, but you're not an Italian restaurant. So you decide to shake things up. Instead of calling it risotto, you call it creamy rice. And instead of imported rice, you switch to a top-quality local variety. And guess what? You find the best local cheese for your needs. Boom! You've turned things around by sourcing locally and still keeping that quality top-notch.

Oh, and packaging! You know what they say: bulking up is the way to go. Think big, use larger quantities, and reduce waste. And when it comes to waste, make sure you know what goes where. Compostable stuff, recyclable materials, and those non-recoverable items.

Remember, change takes time. Don't stress if it feels like a long road. Just organize, plan, and tackle one step at a time. Your theory about your operation is unique to you, so don't worry if it's challenging. The important thing is to start somewhere and keep pushing forward.

All right, my friend, you've got this! By making small changes and aligning your goals, you can make a real impact on your operation and contribute to a more sustainable future.