The business case for going green
Working in hospitality, there can be seemingly endless tasks that need to be completed from recruitment and training to menu development, marketing, and strategic planning. It can feel daunting to implement new strategies around sustainability when teams are already stretched thin – especially if the benefits don’t feel tangible or if there is fear that the cost will be too great.
The business case for championing sustainability is growing stronger every day, not just from a research perspective, but the results of venues that have found the benefits far outweigh the costs.
Leading innovators include:
Customer loyalty
Companies that consider sustainability measures in their offering are better positioned to build customer loyalty. Sydney-based roaster and café Single O founders Emma and Dion Cohen discovered the benefits of sustainability on their customer base after establishing their business more than 20 years ago. “We found out early on that we had a sustainability bent in our DNA,” says Emma. The ethos paid off with the business now running outposts interstate and internationally, with many customers supporting the business since day dot.
Risk management
Implementing sustainability measures can also improve risk management. International supply chains are at risk from climate change and water scarcity, with one study reporting that 72 per cent of 8,000 suppliers believed that climate change presented a significant risk to their operations, revenue, or expenditures.
Supporting local businesses
In hospitality, buying local produce benefits Australian businesses while reducing exorbitant emissions from international transport, also staving off the risk associated with international supply chains. Head Chef at Rowlee Dining and Bar Simon Furley stresses the importance of being “aware of where and how that ingredient came to be, and at what cost. It’s such a rewarding feeling knowing exactly where that apple, fish, or chicken came from.”
Staffing
The benefits aren’t limited to risk management and customer loyalty. As the Harvard Business Review shows, eco businesses may also foster innovation, improve financial performance, and attract and retain reliable employees.
Sustainable resources
Japanese food is beloved in Australia. As Acting Consul-General of Japan Nishida Yuichiro said at the opening night of a new Japanese precinct in Sydney earlier this month: “without fear of contradiction, we can say there’s a big appetite for Japanese food in Australia”.
In particular, sushi is widely embraced across Australia as an easy, affordable meal. The much-loved takeaway choice often comes in plastic packaging. To combat the substantial plastic waste from the food, BioPak is rolling out durable and aqueous-lined BioBoard sushi trays. The trays are made from FSC paper and are lined with a water-based coating technology, making for a waterproof and home-compostable option.
Choosing the responsible company
Making an environment impact in hospitality can be as simple as finding transparent and eco-friendly suppliers and businesses to work with. Lancer Corporation is a leading provider of beverage equipment solutions. The company is firmly dedicated to sustainability and acknowledges the urgent need to safeguard the planet for future generations.
With a strong passion for eco-friendly practices, Lancer aims to minimise its environmental footprint while fostering innovations that benefit both the earth and its inhabitants. Lancer has implemented science-based target initiatives to set ambitious greenhouse gas emission reduction targets. It is also transparent in its fight against climate change as a proactive member of the Carbon Disclosure Project.
Single-use plastics and takeaway products have become ubiquitous with dining in Australia to the detriment of the country’s uniquely pristine environment. Research estimates that plastic in our oceans will outweigh fish by 2050.
At the forefront of the transition away from single-use plastics is the development of innovative, durable materials that rival the convenience of traditional disposables. Companies like Huskee are leading the charge with products made from recycled materials such as waste coffee husk and post-consumer recycled plastic.
The shift towards reusables is not limited to takeaway; it also extends to dine-in settings, where Huskee’s products offer durable alternatives to traditional glassware. Their latest offering, the 6oz Clear HuskeeRenew, exemplifies this. Designed for water, coffee, or cocktails, the glassware alternative is made from a shatter-resistant material to ensure minimal breakage, ultimately reducing replacement costs.
It’s easier than ever for businesses to embrace sustainability. From brand reputation to risk management and customer retention, going green makes for a strong business case.
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