Application ‘Stop Wasting’
22-5-2014
To reduce food waste, several applications are developed, earlier we spotted the ‘Hospitality Waste Coach’. Unilever Food Solution comes with the ‘Stop Wasting’ tool to deal more effectively with the waste in the kitchen. There are three types of food waste: the waste inventory, the waste during the preparation and the waste on the plate. The app suggests menus that can reduce waste by 20% and chefs can use the app to determine the amount of food waste divided in breakfast, lunch and dinner. The progress can be tracked and they can read / share tips.
Big Bang Broccoli
14-5-2014
Broccoli has now its own advertising in the Netherlands. The Big Bang Broccoli campaign is launched by FoodGuerrilla, supported by Greenport NHN, Frugiventa, ZLTO and The Greenery. The goal of the campaign is to address that only 5% of the Dutch consumers eat enough vegetables and fruit. The broccoli season will be opened on 31 May and fresh Dutch broccoli will be auctioned at central locations in Amsterdam in collaboration with Dutch growers. From 31 May to 11 June FoodGuerrilla will organize surprising guerrilla campaigns like a broccoli pop-up diner in the ‘Geef café’ or sampling at railway stations. The campaign ends with the presentation of the Golden Broccoli, a price for a farmer/grower in the Netherlands that uses the smartest marketing possibilities to sell his broccoli.
Wash your hands with Jack Daniels
12-5-2014
DIY: Need inspiration for a new soap dispenser in the toilet of a restaurant or bar? Instead of throwing away empty Jack Daniel’s bottles, you can also transform them into a soap dispensers! Fill the empty bottle with soap, put adhesive film over the label to protect it from water and replace the cap with a pump. Besides Jack Daniel’s bottles you can also use other liquor bottles.
Hospitality Waste Coach
8-5-2014
The web application ‘Hospitality Waste Coach’ helps restaurants to register food waste. The web application gives an overview of which products are wasted, the quantity, the costs and the reason why. It helps entrepreneurs to control the food waste. The application is available on Apple and Android and is intended for restaurants, caterers and other institutions that prepare food. An app that makes it easier to contribute to social responsibility. Besides the hospitality version there is also a consumer version.
Wine bottle of recycled cardboard
7-5-2014
Truett-Hurst winery has developed a 100% recyclable bottle in partnership with Ecologic Brands. Paperboy Wine is made of recycled cardboard, featuring a plastic liner and is developed by Greenbottle. The cardboard bottle is 80% lighter than a wine bottle of glass and the carbon footprint is 67 percent less than that of glass containers. Besides the lighter weight, the insulation keeps wine cooler longer.
Donate oversized food portions
1-5-2014
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
Lobby concert during Earth Hour
8-4-2014
Every year the Ghent Marriott Hotel in Belgium participates in the global Earth Hour. Last Saturday 29 March they dimmed the lights again during Earth Hour for an intimate free concert from a jazz guitar player and a jazz singer of the conservatory in Ghent. Have a look at the Dutch Issue calendar and inspire yourself with the many (inter)national days you could pay attention to.
Single Origin Roasters: passion for coffee
7-4-2014
Roaster and café ‘Single Origin Roasters’ opened its doors in 2003 in Surry Hills, Australia. The guys of Single Origin Roasters really have a passion for coffee and take it very seriously. They are constantly roasting, measuring, mixing and tasting the coffee to create the best composition. They use ethically and environmentally responsible products and solar energy for roasting the beans. In addition, this company helped in creating the first special café milk on tap system ‘The Juggler‘. Customers can also have a breakfast, lunch or one of the seasonal menus besides a good cup of coffee.
Give Back Getaways
3-4-2014
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in May 2008 we posted an item about the Give Back Getaways from the Ritz-Carlton hotel chain. With this program they invite their guests to join their employees in half-day volunteer tourism experiences that contribute something meaningful to the communities surrounding the hotels. Each Give Back Getaways project is unique to the destination. At the website of the chain you can see the whole list of possibilities. As example the video from the Ritz-Carlton Key Biscayne, we can’t image that you don’t want to help!
Edible water
31-3-2014
Three design students from London came up with the ‘Ooho’: an easy, biodegradable and edible water bubble. Inspired by the techniques of molecular cooking, they developed ‘edible’ water. The water tank of the ‘Ooho’ is made of algae and can be eaten. Perhaps the solution for all the waste that remains of plastic water bottles. The students won the Lexus Design Award 2014.
