Green Practices Guideline for Services Sector

REDUCTION STRATEGIES: Despite the challenges, several strategies employed by hotel operators in Langkawi have proven effective in reducing waste generation such as: CONCLUSION: The current practices of hotel operators in Langkawi UNESCO Global Geopark exemplify a holistic approach to sustainable food waste management, targeting various stages of the waste generation process. Through strategic measures, including smart purchasing, efficient storage, controlled food preparation, mindful serving practices, and sustainable disposal, hotel operators successfully reduce waste generation. These efforts promote environmental protection, optimise resource utilisation, and minimise the strain on landfills, ultimately contributing to a more sustainable hotel sector. By adopting these practices, hotel operators can serve as role models within the tourism industry and inspire others to implement similar initiatives in their respective destinations. 1. SMART PURCHASING: Hoteliers are encouraged to only procure food ingredients according to their immediate needs, reducing the likelihood of excess perishable items and subsequent waste. Additionally, they prioritise checking the quality and expiry dates of purchased food resources to ensure optimal usage. 2. EFFICIENT STORAGE: Hotel operators adopt the “first-in, first-out” principle to organise food ingredients, minimising the chances of spoilage and waste. Proper labeling of items, including expiry dates and storage instructions, further assists in maintaining food quality and reducing unnecessary discarding. 3. CONTROLLED FOOD PREPARATION: Hoteliers strive to prepare precise quantities of food, avoiding overproduction and subsequent wastage. Guest demands are taken into account during preparation, ensuring customer satisfaction while minimising excess food. 4. MINDFUL SERVING PRACTICES: Effective communication between wait staff and guests plays a significant role in reducing plate waste. Clear explanations of cooking methods, ingredients used, and portion sizes help guests make informed choices and avoid ordering more than they can consume. 5. MANAGEMENT OF LEFTOVERS AND PLATE WASTE: While challenges exist due to strict hotel policies and food safety standards, hotel operators explore alternatives for managing leftover food. Options include repurposing leftovers for staff meals, donating to charitable organisations, and implementing penalties for excessive plate waste. Encouraging guests to take home leftovers further reduces waste. 6. SUSTAINABLE DISPOSAL: Practices such as composting organic kitchen waste and segregating food waste contribute to sustainable disposal methods. Additionally, pursuing food waste reduction programmes and conducting waste audits help identify areas for improvement. 55 GREEN PRACTICES GUIDELINE FOR SERVICES SECTOR