“We make the straws on the spot; just roll the leaf and tie it with a thread.Similarly, ITC hotels conducts business based on the triple bottom line principles. We even have a basket of passion fruit kept at the reception, free for the guests to pick and relish,” says Kotwal with a smile.Restaurants and hotels across the nation have switched to effective sustainable practices. While cutting out plastic and using local produce have become mandatory practices, many have also turned to in-house farms, solar electricity and water conservation.Farm-to-forkThe Resort grows its own vegetables throughout the year.“As a standard practice, we do not fill the glass with water up to the rim, until one specifically asks for a full glass of water. Our packaging material is all paper, and even the cellophane tape has been replaced with paper tape,” she says.
With a focus on sustainable eating, Mumbai’s Sante Spa Cuisine relies completely on recycled material for their interiors and menus, apart from using local produce. Vinayaka, Vice-President Technical, EHS and Sustainability, ITC hotels.A new lifestyleAt the Sula Vineyards in Maharashtra, 99 per cent of packaging material (including bottles) is recyclable, amounting to 5,000 tons of recyclable material.“We recycle more than 98 per cent of our solid waste, and we are in the process of eliminating single-use plastic (SUP) from our operations by the end of this year,” he adds. At their various properties, Chandra aims to represent India in different ways.The Sula team has not only decreased its diesel consumption by approximately 10,000 litres annually — by installing solar-powered pumps at their farms — but also use drip irrigation, which reduces water usage by almost 30-40 per cent.Sustainability is the need of the hour; with families ditching plastic and segregating waste and small businesses opting for recycled materials, the hospitality sector is following suit. Kaneesha Jain, the co-franchisee holder, believes that people will learn if the hospitality sector gets down to taking small measures.
“Right from papaya, passion fruit, banana, and cucumber to mint, green chilli, tomato and bottle gourd, we grow our vegetables and fruits. We have used a lot of recycled wood for the tables. Meanwhile, the ITC group sources more than 40 per cent of their edible ingredients within 100 miles of their hotels, minimising their carbon footprint while retaining the freshness of the ingredients. At Olive Bangalore, they have set up a composting device wherein kitchen waste is used to make manure for the garden.C. The sector relies highly on nature, not only in terms of food consumption but also by the fact that it attracts tourists. There are half-empty water bottles left by guests for events, and we collect those and use them for cleaning purposes,” he reveals. Principally, we do not create a huge amount of food ahead of time.As for the kitchen, the staff uses special biodegradable plastic gloves and glass bottles for serving, as well as unique straws made of banana leaves. “More importantly, it creates a valuable educational chain. However, he warns against calling sustainability a trend. We use neem cutlery that is better for digestion.Similarly, Sante Spa Cuisine has tied up with local vendors to bring produce directly from the farmers, right from brown rice from Bangalore to black rice from West Bengal. Even the lamps are made out of recycled cardboard, and menus from recycled paper.
“While we were doing the interiors, we made sure to avoid plastic.. And after seeing what we are doing, our neighbours have implemented a few things too,” the co-founder shares. Most of them have changed their packaging to make it sustainable. “Sustainability is a vital part of our journey of responsible luxury,” says H.“Plus, there is very little food wastage. He adds that they are committed to not wasting even a drop of water.According to the chef, taking such efforts fills one with a beautiful sense of vindication. I was aghast at the amount of food wasted by the end of Sunday brunch buffet so I Mesh Fabric Suppliers have killed it completely. We have also mailed all our vendors to not send us plastic material .While the shift to sustainable practices does affect one’s budget, the general manager at The Resort Mumbai, Satyajit Kotwal, says it will only help save the environment in the long run. Now we have a menu that allows you to order small portions of food, share, finish, and then order something else,” he elucidates. Trends are born with the tendency to fade away, this is a movement that needs to be made mainstream forever,” Chandra concludes.For chef Manu Chandra, Chef-Partner, Olive Group of restaurants, sustainability is mere tokenism if not tackled holistically
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