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Food & Beverage

General Policy

Purpose:

• To ensure sustainability is integrated into the food and beverage selection process and decision making
• To promote documentation of policies


Activities Implemented:

1. Additional staff are sourced from the local labour pool


Communications

Purpose:

• To encourage and promote adoption of sustainable practices by all stakeholders
• To disseminate information about sustainability issues to assist in the F&B selection process and decision making


Activities Implemented:

1. NIL


Waste

Purpose:

• To reduce energy use and production of greenhouse gases through proper waste handling
• To advocate materials management hierarchy for waste in order of the following:
o Eliminate waste by reducing material use
o Minimise waste through reuse or recycling
o Minimise waste through composting
o Land filling and combustion or incineration for remaining waste
• To manage materials in a sustainable manner that conserves virgin resources that would otherwise serve as raw materials for new products


Activities Implemented:

1. Water is served through reusable receptacles
2. Condiments are served in bulk containers
3. Excess or unused food inventory, suitable for consumption are donated to a food bank


Energy

Purpose:

• To reduce use of energy in the operations, and thereby minimize the production of carbon dioxide as a greenhouse gas


Activities Implemented:

1. NIL


Air Quality

• To promote improvements in overall air quality


Activities Implemented:

1. NIL


Water

Purpose:

• To optimize the efficient use of water and energy associated with water use
• To reduce or eliminate chemicals added to water supplies
• To capture rainwater and grey water for additional use and re-use
• To reduce energy necessary in purifying, pumping and treating water used by the facility, and thereby reduce the production of carbon dioxide as a greenhouse gas
• To promote conservation of a valuable natural resource
• To demonstrate commitment through the following
o Development of water efficiency management plan that establishes a baseline and sets priorities
o Appropriate education, training and monitoring
o Implement best practices
o Measure and evaluate water use, water quality and associated energy use and enhancement of operational practices


Activities Implemented:

1. NIL


Procurement

Purpose:

• To promote environmental protection through strategic purchasing of sustainable goods and services


Activities Implemented:

1. Provide foods that are local, organic, and/or sustainably produced
2. Provide coffee and tea that are organic, fair trade, sustainably and/or shade grown
3. Purchase reusable utensils, napkins, table coverings, serving ware, plates, bowls and cups for all meals


Community Partners

Purpose:

• To leverage positive host community benefits from events
• To commit to volunteering or giving back to the local community


Activities Implemented:

1. Excess or unused food inventory, suitable for consumption are donated to a food bank