Afbeelding
No waste
Hotels and restaurants in the Netherlands produce 55 million kilos of food waste each year. This includes plates with leftovers, cutting waste from the kitchen and coffee grounds from the bar. Circular business in the hospitality industry has a strong focus on counteracting this food waste, i.e. no waste. Marco ten Hoor, academy director of the Hotel Management School, is enthusiastic about the arrival of the digester: "The attraction of circular entrepreneurship is growing. This is a good time to take sustainability to the next level and it also fits completely within our vision to deliver students who are ready for the future and can make the difference. Futureproof Gamechangers!" Hotel Management School has joined forces with Circ, the company that focuses on converting organic residual material into energy. René Schers, co-founder Circ: ''We want to create a positive vibe around the energy transition, both solar, wind and biogas energy because a lot is possible. We are never done and are always looking for more and better solutions''.
Sustainability in practice
Students at the Hotel School are taught sustainable business practices from the very beginning of their studies. In the Notiz Hotel and in Wannee restaurant, students have long been working with local and sustainable products and water and energy are already being reused. Albert Kooij, chef of restaurant Wannee and founder of Dutch Cuisine: "The BioTransformer is a visible addition and therefore part of the learning process. In this way the students actually experience the advantages of sustainable entrepreneurship in hospitality instead of just something abstract from the books''.