Slowly but surely, supply chains and procurement practices are taking their rightful place on hospitality's sustainability agendas. For too long, the negative environmental and socio-economic impacts linked to the industry's procurement practices have remained unnoticed, overlooked and, ultimately, accepted. Whether food and beverages (F&B), furniture, fixture and equipment (FF&E), operational supply and equipment (OS&E), utilities or services, there is room for improvement in every stage and in every area. In a highly competitive market such as the hotel industry, decision are often driven by cost efficiency. As a consequence, supply chains are often oriented towards the lowest wages and cheapest materials, especially in regards to OS&E and FF&E. What are the key objectives steering procurement practices in hotels today and tomorrow? Which measures have shown great results and how can improvements be tracked? What does a sustainable supply chain management mean to you and your organisation? And, what role do guests play in supporting sustainable procurement practices?

The current tumultuous hospitality environment that has shaken up the industry has limelight-ed the fact that it is not mandatory to choose growth over sustainable value propositions and ESG-focused initiatives since a business can achieve both. The key to establishing a sustainable supply chain is to focus on Locality and the empowerment of the Local supply chain across the whole Ecosystem, verticals and engaged professionals. Firstly, the key is to do a company mindset reset starting from the ups-killing programmes for teams, to furniture orders, locally-produced amenities and sourced food. And secondly, address the mindset as a core pillar, a business need that requires full dedication by all divisions that would then trickle down to guests and their contributions.

For instance, hospitality is dubbed as one of the largest food waste Ecosystems and on this front we have a lot of rethinking to do. Gone are the days of tireless buffet experiences, abundance of food waste and over-the-top varieties per meal. Now, the focus has shifted towards quality on the go with quantity taking backseat. Buffets are seated experiences, meals are ordered and tailored to palates to avoid waste and over indulgence. Farm to fork fresh produce from the local farmers markets not only support a healthier diet, but also contributes to the local business growth. This s how we make a difference – by showing we care for the people we work with, the suppliers we buy from locally and the Community of visitors, residents and guests who see how much we care. Then, they care in return.  

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