The award-winning sustainable hotel, Hotel Verde, is still pushing the envelope when it comes to green hospitality practices. Its most recent efforts have been to minimise waste-to-landfill from its Nuovo restaurant with a brand new sustainable menu.
Executive chef Adrian Schreuder and his team have prepared a seven-course meal to highlight sustainability. Schreuder took great care when constructing the new menu, which was unveiled at Nuovo in April 2019. “Guests got to savour a seven-course tasting menu during the restaurant’s weekly Earth Hour,” says Schreuder.
Nuovo restaurant pays attention to food and ingredients
The chef’s aim is to minimise food waste and source ingredients from nearby markets and farms – within 160km of Hotel Verde. “We are able to reduce our carbon footprint by cooking with what is on our doorstep and available at the time – in doing so, we are also able to support local and small businesses,” explains Schreuder.
All organic food waste is composted by the restaurant. The chefs use as much of the ingredients as possible, often coming up with innovative uses for food offcuts that would normally be discarded. The organic compost is used to fertilise the natural flora in the hotel’s grounds. This significantly reduces Nuovo’s waste-to-landfill.
Other efforts to minimise environmental impact
The restaurant is also very aware of its use of resources, such as water and electricity. “For example, we use less water by using low-flow fittings and blast chillers over ice baths to cool food,” says Schreuder. Extraction fans are only used when cooking to reduce the amount of electricity used. Chefs also switch off all gas burners and hobs when not in use – something that is not often done in restaurant kitchens.
The hotel also produces its own bottled water on-site. The water is filtered and bottled in reusable glass bottles. Guests can even opt for carbonated water. Nuovo also only uses non-toxic cleaning products to sanitise surfaces and wash cutlery and dishes.
Hotel Verde prides itself on energy-saving initiatives and it’s minimal production of waste. They reuse, recycle and recover waste as much as possible on-site. Only as a last resort will the hotel dispose of waste and send it to a landfill. So far, Hotel Verde has achieved over 97% of its waste-to-landfill target set in 2018.
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