TECH EDGE TO ESG

Technology is helping hoteliers achieve their Environmental Social Governance (ESG) goals in the F&B space in several different ways.

- BINDU GOPAL RAO

ESG is an important aspect that E conscientious hoteliers design their hospitality operations around. From green supply chains, waste reduction, sustainable solutions, vertical farming, revamping menus, better labour policies and more, hospitality giants are doing many things differently in the food and beverage space. We speak to hoteliers who weigh in.

SUSTAINABLE SOURCING

Technology ensures transparency in the supply chain and reduces waste. In today's world, we have many software and apps, which connect the farmers with buyers directly, track the movement of ingredients and ensure transparency, reduce food waste by extending the shelf life of products and protecting them from damage during transportation by smart packaging technology and finally, give us an access of comprehensive report on current sustainable sourcing practices.

"We establish partnerships with selected suppliers of raw materials and ingredients, preferably from local producers, and ensure that they comply with the sustainability policy and guidelines. We also have our own greenhouse inside the hotel, where we grow some of our vegetables, our packaging is biodegradable, we prefer bio-charcoal, and our menu is around seasonal produce. We also believe in mantras like, 'farm-to-fork' and 'nose-to-tail' and 'take what you eat & eat what you take," explains Sanjeev Ranjan, Director of Food & Beverage, JW Marriott Hotel Chandigarh.

Sustainable and regenerative sourcing is not the easiest step to take on keeping many factors in mind. But it is a long-term commitment for the biggest positive impact on nature.

REVERSING F&B CARBON FOOTPRINTS