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Dispose of non-reusable and non-recyclable wastes using appropriate methods.
Do not discharge oils into sinks or toilets
Ensure that, wherever possible, products come from sustainably harvested and/or sustainably produced sources and, if relevant, are certified and labelled under certification schemes that include biodiversity criteria
Identify the major sources of waste generation in the hotel
Inspect workplace: Regularly check all equipment and tools to ensure that they are maintained and safe to use. Check storage areas and review safe work procedures
Install fat separators in the kitchen’s sewage system. Ensure that these separators are monitored and maintained monthly
Introduce regional dishes based on locally produced foods on your menus
Limit the use of individually packaged products
Make sure that fresh and perishable products are stored at the appropriate temperatures
Make sure the surfaces are clean and always dry to prevent the potential risks
Monitor the casualty rate in the kitchen and note whether accidents happen over a long or short period of time
