SUSTAINABILITY Consumers are not only becoming more aware and conscious of what they ’ re consuming and where their food is coming from , but now expect complete transparency from vendors and restaurants . As a result , many bars and restaurants are enhancing their practices and creating menu items from ingredients that are locally and sustainably sourced .
Vendors should reduce their food miles , support local farmers and use whole animals or plants to make the food system more economically viable , suggested Mogelonsky .
“ Eating the beet root greens can be encouraged to reduce
WE ARE STARTING TO LEVERAGE AI TECHNOLOGY ACROSS KITCHENS AND BARS TO STREAMLINE PROCESSES AND SUPPORT THE DRIVE TOWARD ZERO-WASTE EFFORTS
– SCOTT GINGERICH , VP , RESTAURANTS , BARS AND EVENTS , IHG ,
food waste . In case of animals , eating nose to tail is a common expression that is emerging and involves incorporating organ meats and using the bones for broth . All you have to do is challenge the chef ,” he said .
Technology also plays a big role in making the F & B sector
LUXURY + LIFESTYLE BRANDS
more economically sustainable .
“ We are starting to leverage AI technology across kitchens and bars to streamline processes and support the drive toward zero-waste efforts ,” said IHG ’ s Gingerich . Kimpton , for instance , seeks ways to add economically sustainable ingredients and dishes to menus to limit waste . AI also can help spark inspiration in the kitchen to help chefs create new flavor combinations and dish ideas that will elevate menus and delight guests with unexpected and delicious creations , Gingerich added .
BRAVE . UNIQUE . CUTTING EDGE .
For an incomparably exquisite table culture . hepp . de
Mar / Apr 2024 hotelsmag . com 85