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Module 5

Introduction

This module is about alternative/renewable energy sources and carbon footprint reduction strategies in the HoReCa sector. Here, we will explore innovative solutions to embrace sustainable practices within the hospitality industry. You will gain valuable insights into incorporating alternative energy sources, fostering environmental responsibility, and contributing to a low-carbon future within your establishments.

Objectives

The objectives covered in this module are:

Exploring effective strategies to adopt eco-friendly practices with regards to alternative energy sources and carbon footprints minimisation in HoReCa operations;

Developing a sense of environmental responsibility by learning how HoReCa staff can actively contribute to creating a more sustainable future through conscious decision-making, resource conservation and community engagement.

Sharing best practices to inspire and support the implementation of sustainable processes among HoReCa and VET sector representatives.

Learning Outcomes

In the Module 5 you will learn to:

Understand alternative/renewable energy sources and energy-efficient equipment;

Understand the benefits of energy-efficient technologies;

Be aware of the leading causes of energy loss and ways to reduce them;

Assess and minimise the carbon footprint within your establishment.

Main addressed Sustainable Development Goals (SDGs)

Supplementary material

Additional resources

  1. Carbon removal in the hospitality sector: a practical webinar https://www.youtube.com/watch?v=if3ytXJjsLg
  2. Cornell University - Sustainability in the Hospitality Industry: Challenges and Opportunities – a https://www.youtube.com/watch?v=aZL9cNpZ_Ww

Recommendations on electricity saving from Hôtellerie Suisse (French): https://www.hotelleriesuisse.ch/fr/priorites-et-tendances/developpement-durable/energie

References:

  1. The European Green Deal – Striving to be the first climate-neutral continent. (n.d.). https://ec.europa.eu/info/strategy/priorities-2019-2024/european-green-deal_en
  2. Berners-Lee, M. (2022). How bad are bananas?: The Carbon Footprint of Everything (revised edition). Greystone Books Ltd.
  3. Betz, A.-K., Seger, B. T., & Nieding, G. (2022). How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining? PLOS Climate, 1(5). https://doi.org/10.1371/journal.pclm.0000028
  4. Chiu, J.-Z., & Hsieh, C.-C. (2016). The impact of restaurants’ green supply chain practices on firm performance. Sustainability, 8(1), 42. https://doi.org/10.3390/su8010042
  5. Construction 21 (2017). Optimise energy management in hotels.

https://www.construction21.org/articles/h/optimise-energy-management-in-hotels.html

  1. DeMicco, F., Seferis, J., Bao, Y., & Scholz, M. E. (2014). The Eco-Restaurant of the Future: A Case Study. Journal of Foodservice Business Research, 17(4), 363–368. doi:10.1080/15378020.2014.945893
  2. Maleviti, E., Mulugetta, Y., & Wehrmeyer, W. (2012). Energy consumption and attitudes for the promotion of sustainability in buildings. International Journal of Energy Sector Management, 6(2), 213-227. https://doi.org/10.1108/17506221211242077
  3. Nersesian, R. L. (2010). Energy for the 21st Century: A Comprehensive Guide to Conventional and Alternative Sources. M. E. Sharpe.
  4. Lacalle, E. (2021). The Best Sustainability Practices in hotels. https://www.mews.com/en/blog/sustainability-in-hotels
  5. Pandey, D., Agrawal, M., & Pandey, J. S. (2011). Carbon footprint: current methods of

Estimation. Environmental monitoring and assessment, 178(1), 135-160.

  1. [TedxBoulder]. (2010, October 25). The Value of Energy Efficiency [Video]. Youtube. https://www.youtube.com/watch?v=P9l8zingLjE
  2. Thompson, A. (2017). The Environmental Benefits of Buying Locally. http://www.gogreen.org/blog/the-environmental-benefits-of-buying-locally