In the complex world of hospitality, City of Dreams’ Michael Zeimer prefers to keep an important aspect of the business simple. Sustainability, for him, can be practiced in two ways: in what you produce, as in food, and how you deal with waste after.
Look at where and how items are sourced. Local products are more sustainable not only because they require less energy to transport, but also because supporting these products ensures supporting local businesses. It also makes tracing and checking the quality of product easier.
Second, streamline processes. In managing waste produced by the hotel, systems can be established. City of Dreams, for example, segregates food waste into ecobins. Investing in less environmentally-damaging packaging and materials such as compostable and biodegradable straws, utensils, and takeout bags also help.
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