Implementing these practices may be a challenge
for hoteliers to go alone, but thankfully, operators
of luxury accommodations can turn to their
Procurement Services Providers (PSPs) for
support, guidance and other value-added services.
A PSP will not just help properties save money on
core products; they can also assist with sourcing
and contracting suppliers offering sustainably
sourced food products and sustainable amenities
that define the experiences desired.
Of major importance to this demographic are
creative, sustainable, and plant-based cuisines,
and the ability to accommodate varying dietary
restrictions. Here are a few sustainability trends
that luxury hotel and restaurant operators may
want to consider in 2020:
• More and more luxury hotels are
committing to sourcing cage-free eggs.
IHG, Best Western, Hilton, Hyatt,
Marriott, Radisson, Wyndham and
MGM Resorts recently announced
their commitment to sourcing 100
percent of eggs (shell, liquid and egg
products) from cage-free sources
globally by 2025. Finding farms that
raise cage-free chickens for eggs can be
difficult, but a PSP can bring a unique
perspective on this challenge to assist
luxury operators with finding the right
farms to meet their sourcing needs.
• Eco-friendly packaging, plant-based
proteins, revamped classic cocktails,
specialty burger blends (mushroombeef
burgers, etc.) and unique beef
and pork cuts are also on the minds of
today’s Millennial travelers. By mixing
old with new, and combining classic
comfort foods with something radical,
travelers will achieve a more soughtafter
dining experience.
• Sourcing local is another key
opportunity for hoteliers to improve
their carbon footprint by working with
local distillers, farmers and purveyors
who can also help enhance the guest
experience for luxury diners wanting a
local “feel” integrated into their travel
experiences. Knowing what they are
eating, where it was sourced and how
it was raised can be important. Finding
enough locally sourced products to
meet a hotel or restaurant’s daily
demand can be difficult. A PSP will
do the legwork to find the best local
products at the best prices while not
forsaking the highest quality standards.
• Research shows 50% of produce grown
in the U.S. is thrown out as waste. As
a result, composting, recycling and
incorporating zero-waste processes
are increasingly becoming more
important. Many Chefs are introducing
and enforcing zero-waste policies to
create dishes from repurposed scraps,
trim and other food items that would
normally go into the trash. A PSP can
help source organic and natural foods to
help operators minimize non-sustainable
ingredients.
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