Post COVID Sustainability July 2020

Post Covid-19 and Sustainability, can we have safety protocols and sustainability in the Hospitality Industry? 

This is the first in a series of helpful tips. 

With the guidelines which are currently in place (Pennsylvania) as of July 1st, 2020 and the knowledge that this is constantly changing and different for each state, the return to using plastic water bottles, disposable containers, flatware and glasses, it is important to recall how this impacts our environment and sustainability. While the safety feature is truly warranted, the truth is that there are products in the marketplace which allows for touchless dispensing of water, coffee, tea (iced and hot). 

Our industrial dishwashers run on average to 140 degrees in the wash cycle and 180 degrees in the rinse cycle. Diseases including Covid -19 is killed at 145 degrees. So we could safely use our china, glassware and flatware, not needing to use disposables. 

If you feel that disposables will give your client, guests and stakeholders a feeling of safety, then by all means do what you must, but keep mindful of using recyclable products and have staff sort. 

Most of the planners and operators have moved away from paper menus and information packages to digital, which is the way to go and stay safe, if you need to use paper, please recycle it. 

While most of our meetings and events are currently virtual, and the carbon foot print from emissions has dropped significantly, it is important that our suppliers still adhere to a “no-idling’ policy when making deliveries. 

With food insecurity ever rising in all communities it is extremely important not to waste food. There are too many people in dire need.

This is an example of how and where to send your useable and properly handled food: 

Meal Connect 

You should also check in with your local food bank or religious institution as to programs in your area.