Hotels have realised that five-star comfort and sustainability in kitchens can work perfectly together
BY MINI RIBEIRO
Demonstrating green credentials for hotels is imperative today. And hotels are not complaining, as it is a win-win situation for them. It helps them reduce energy costs, save the environment and consequently, gain brownie points from guests. No wonder then, hotels today seek energy-efficiency savings by implementing sustainable water and energy management practices in their production cycles. Sustainability is unarguably, the buzzword.
Hotel kitchen is an area where sustainability is taken seriously. Chefs are fast realising that it is increasingly important to restrict sourcing to within an acceptable radius, thereby increasing the productivity and economy of the area. The most obvious benefit of this is directly seen on lesser use of transport and consequently lower carbon footprint.
Small changes too, make a big difference. Sahara Star Mumbai, for instance, has taken to serving BEE the Change honey, for breakfast, which is a local initiative that promotes the local honey harvesting community to produce organic honey. Many farmers from different areas are trained on a regular basis to embark upon quality honey and pesticide-free rearing of bees. Hence, the honey that is produced is 100% pure, organic and free from any chemicals.
Most hotels have taken to offering organic and farm-fresh cuisine, which is in line with sustainability. Executive chef Amit Wadhawan, Oberoi Bengaluru, agrees, “It is important to reduce carbon footprint in the kitchen. Maximise local produce and fresh ingredients, highest optimisation of fuel management should be done and make the team aware of practices which lead to a well-managed and sustainable kitchen. This has a long-standing effect on both our environment and the health and well-being of guests and our own team members.”
Most hotels are implementing the mantra ‘Eat local, Go global’ earnestly and The Taj Mahal Hotel, New Delhi, is no exception. They go a step further to alter their menus according to the availability of local produce. “Local vegetable and fruits are procured from in and around the city. Menus are changed periodically to utilise local produce. This reduces dependence on importers. We have a small kitchen garden which grows fresh herbs and a few exotic lettuce and sprouts,” elaborates executive chef, Arun Sundararaj.
Going green is clearly not an option any longer for chefs. Executive chef Indrajit Saha, Sofitel BKC Mumbai, adds, “Keeping in mind the PLANET 21 initiative, we started with an in-house herb garden. This not only fulfils our steps towards corporate responsibility, but also towards economic responsibility, as our guests are served scrumptious dishes made from fresh ingredients. As for organic produce, we make use of both quinoa and free range eggs.”
A hotel’s responsibility does not end with procuring local produce alone. In the wake of the global phenomenon where natural resources are depleting, hotels are reducing their consumption of resources such as energy and water through sustainable measures.
Prashant Vaidya, director of engineering, Sofitel BKC Mumbai, explains, “A sustainable kitchen means sustainability of both products and equipment used which include water, gas and energy. For example, in our kitchens, we use a lot of induction-friendly cookware which leaves little energy residue.”
Chef Sundararaj adds, “Little efforts such as using filters in deep fryers to extend the life of cooking oil, using washable hats and aprons for kitchen employees instead of disposable paper ones; eliminating paper place mats and using cloth instead, help us curb the carbon footprint.”
Selection of appliances plays a vital role and hotels are doing more than their bit there as well. Executive chef Dharmen Makawana, The Leela Palace Chennai, explains, “All our appliances are energy-efficient. We select equipment with energy ratings and certification. It is pertinent to select appropriate size and capacity, with individually controlled heaters and chambers for optimum use during normal and peak hours.”
At Sofitel BKC Mumbai, the use of induction cookware in their kitchens and banquet spaces is incorporated. Moreover, air washers and air scrubbers are also used in the kitchens which help reduce the temperature of fumes (from 200˚ C to 50˚ C approx.) emitted. The hotel is currently in the process of installing ozone units in the kitchen, which will also mitigate carbon in the air. For energy conservation, they employ an appropriate loading and unloading system that helps in optimum and efficient use of all equipment.
Most of the Electrolux equipment like the Air-o-steam Touchline and Air-o-convect Touchline combi ovens, Air-o-chill blast freezing systems, and pressure bratt pans support the sustainable culinary techniques like sous vide and cook-n-chill and support the endeavours of the Chef to keep up with food safety trends, as well as maintain low running costs.
It is not enough to just opt for energy-saving appliances. Training the staff is crucial too. Chef Wadhawan reiterates, “Continuous team training on energy and water conservation, alongside regular PMCs enables this act to be sustainable and beneficial to all. Our hotel has an energy conservation committee which meets every month to make sure we are on the right path.”
Hotels can reduce their energy costs by up to 20% without significant investment. This enables them to increase profitability by reducing costs, rather than by increasing sales or turnover.
Wadhawan reveals, “Our hotel uses 70% electricity which comes from renewable sources such as windmills. We also recycle water for purposes of irrigation which includes our kitchen herb garden. Furthermore, all our discards in the kitchen are segmented into recycle and reuse. We train team members to minimise waste. We also have a proper waste-management system in place which sustains this effort.”
If hotels are making an effort, technology too, is coming to their aid and facilitating these initiatives. Chef Sundararaj informs, “With the advent of technology, we are seeing a range of new products designed to control labour and products, which focus on our training needs. We believe in using technology to help us better manage our business and assist with day-to-day operations more effectively. We daily monitor consumption to ensure fuel and power efficiency. These are benchmarked and ideas are generated to increase efficiency. In a phased manner, we are switching over to LED and the hotel uses natural gas.”
Companies that supply to hotels too, test their appliances to explore newer technology in order to ensure that customers can enjoy the benefits of environment friendly products. Hotels like Marriott, Hyatt, Hilton, Taj, The Lalit, IHG and Accor are going that extra mile by seeking services from consulting companies like HPG Consulting who provide assistance in the conceptualisation, facility planning, operational area planning, to help design their kitchens.
Amit Vaidya, principal consultant, HPG Consulting says, “The three main movements in any kitchen operations , which are food, waste and staff movement, if planned properly, result in less area utilisation and manpower requirement. Equipment which is energy-efficient in terms of less consumption of electricity should be chosen. Waste management should be segregated there itself. Composting is one method of making the waste useful again and using it for landscaping.”
Kitchen waste is something hotels are careful about. Chef Saha declares, “With the efforts of our kitchen staff, we try to keep kitchen wastage at a minimum. Wastage created is handed over to an external company for recycling.”
The Oberoi Bengaluru is equally responsible. Says Chef Wadhawan, “Our kitchen waste is divided into bio-degradable and non-biodegradable versions. The former is sent to a local firm which converts it to natural fertiliser and supplies it to the local
farming community.”
What is good for the world can also be good for the bottom line. Hotels have realised this and are unabashedly following the sustainability mantra.
