Đề tài Responsible food & beverage operation

Nội dung text: Đề tài Responsible food & beverage operation

1. Unit outline Objectives Topics By the end of the unit participants will be able to: 1. Understanding • Describe the meaning and importance of responsible food and sustainability in food and beverage operation beverage operation • Implement environmental responsibility provisions 2. Managing resources in food and beverage including practicing low more efficiently energy use, being water wise and minimising waste 3. Sourcing good food • Explain importance of sourcing and providing good, responsibly sustainable food and beverage products 4. Looking after • Explain how to implement social responsibility in customers and the food and beverage operation community
2. The F&B service sector + Catering Cafes Clubs Picture sources:
3. The F&B service sector in Vietnam Values: US$ million CATEGORY 2005 2009 2010 2015 100% home delivery / takeaway 1.2 34.5 Cafés / bars 965.4 1,909.0 2,079.5 3,053.3 Full-service restaurants 8,953.7 12,597.5 13,638.7 20,307.6 Fast food 179.4 338.4 383 670.6 Self-service cafeterias Street stalls / kiosks 6,249.5 10,144.5 10,753.7 13,184.7 Pizza consumer food service 7.6 33.4 42.3 155.7 Total 16355.6 25022.8 26898.4 37406.4 Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam , Euromonitor International, USA
4. Key characteristics of the F&B service sector in Vietnam • Dominated by restaurants and street food vendors • Mostly small family-owned and operated enterprises • High employer of women and youth • Good livelihood option: low start-up costs • Significant interest for tourists • Cuisine a priority tourism product by VNAT Picture source:
5. Responsible tourism target areas in the F&B service sector Producers •Farmers • Hunting of wild or protected animals •Hunters Suppliers & • Employment conditions distributors • Contribute to climate change from food imports •Manufacturers • Fair Trade •Transportation • Purchase of wild or protected animals Retailers • Employment conditions •Restaurants • Skills including food hygiene • Fair Trade •Cafes • Sale of wild or protected animals •Street food etc • Waste management Consumers •Locals • Responsible drinking •Tourists • Consumption of wild or protected animals
6. What does responsible F&B operation mean? Manage •Practice low energy use resources more •Be water wise efficiently •Minimise kitchen waste Source good •Source sustainable F&B products •Use local and seasonal produce food •Follow Fair Trade principles responsibly •Promote nutrition and health Look after •Practice good food hygiene customers and •Engage with the community the community •Provide a safe and secure environment
7. UNIT 11. RESPONSIBLE FOOD & BEVERAGE OPERATION TOPIC 2. MANAGING RESOURCES MORE EFFICIENTLY Picture source:
8. Impacts of overconsumption of energy and water and increased pollution and waste Negative High impacts on Increased consumption of environment, production of natural community & waste resources ultimately, profit
9. The key elements of energy, water and waste minimisation External factors Equipment Patterns of use Energy, water, waste reduction
10. Why should we practice low energy use? Total primary energy supply has doubled in 35 years worldwide 16,000 billion dollars of investment will be necessary to satisfy the world energy demand by 2030
11. Why should we minimise kitchen waste? 2600 tones of waste is of waste is produced recycled in Hanoi per day <10% worldwide The quantity of waste produced by the Asia Pacific region 5.3 kg will of waste is produced double on average per by 2030 person per day
12. Sources of energy use & waste in the kitchen Energy use Energy waste • Ovens and O Poor maintenance of appliances electrical equipment • Refrigeration O Purchase of energy • Dishwashers inefficient appliances • Lighting O Inefficient heating • Heating and cooling and cooling practices • Others? O Leaving electrical appliances on O Others?
13. Tips for energy use reduction in the cooking area Deep fryer type Cook top type & use Oven type Others: Oven use Maintenance Picture source:
14. Sources of water use & waste in the kitchen Water use Water waste • Food preparation O Dripping taps • Sinks and taps O Leaking pipes • Dishwashers O Excessively high • Others ? water pressure O Water inefficient appliances O Bad methods in food preparation O Others?
15. Sources and causes of waste in the kitchen Sources of waste Causes of waste • Food waste O Incorrect storage and • Plastic bags and handling containers O Overestimation of • Food and drink product demand packaging O Excessive packaging • Others? of products O Use of one-off disposable products O Not reducing, reusing or recycling O Others?
16. The basic principles of waste management: The 3Rs • To use things with Reuse • To use waste as care to reduce the • To repeat use of resources amount of waste items or parts of generated items Reduce Recycle
17. Sourcing food responsibly through the supply chain Example of typical restaurant supply chain: Responsibility Retailer Restaurant considerations Meat Dairy Canned A) F&B product Supplier Others characteristics goods products goods B) Locality & seasonality C) Nutritional content D) Principles of trade Producer Producer A Producer B Producer C Producer D
18. Improving sustainability by going organic • Organic food aims to use farming practices that care for the environment without relying on synthetic chemicals • Key characteristics include: – Safe soil – No genetic modifications – No use of pesticides or harmful fertilisers – Healthy living environments for animals
19. Why do pesticides matter? Child development Pregnant women RISKS OF Adult PESTICIDES health problems Picture sources:
20. Benefits of organic food P • Organic food contains fewer pesticides P • Organic food is often fresher P • Organic farming is better for the environment • Organically raised animals are not given antibiotics, P growth hormones or fed animal by-products
21. Importance of animal welfare in food production Impacts production and reproduction Can result in loss of market access ANIMAL WELFARE May not meet legislation requirements Animals feel pain Picture sources:
22. Improving sustainability by not selling protected or endangered species • The world is experiencing an extinction crisis • Plant and animal species are needed for healthy ecosystems • Plants and animals provide other important benefits to society including: – Medicine – Crop pollination – Pest control – Carbon storage Picture source:
23. Example of effects of species decline on the food chain: The Canadian grey wolf After the grey wolf’s population dwindled in Yellowstone National Park from hunting, elk started to breed out of control. This meant there were too many of them munching down the trees that shaded the water in the park. This in turn made the streams uncomfortably hot for local trout , and took nesting spots away from migrating birds . After grey wolves were reintroduced, they controlled the elk population and everything else fell into place. Picture sources:
24. Why source local produce? It’s fresher (and tastes betterIt’s better) for you It helps the environment How to source local produce? Talk to your suppliers and retailers and find out where the food has come from. It supports the local economy Picture sources:
25. C) Providing nutritious food and beverages VIETNAMESE CONSUMER PERCEPTIONS • Good nutrition ABOUT NUTRITION AND HEALTHY FOOD increasingly important • 34% are not confident with their current • Increasing expectations health situation of food establishments • 48% believe they are not at their right weight • 36% consider nutritional ingredients when in nutrition purchasing healthy / nutritional food • Governments • 25% consider reduced risk of disease when purchasing healthy / nutritional food increasingly taking Source: Nielsen survey results presented at Health and Nutrition Forum on action May 15, 2013, available [online]: www.nielsen.com/intl/vn/news- insights/press/english/2013/health-and-nutrition-forum.print.html
26. Tips for providing nutritious food Meat Dairy Salt Oil Meals • For red meat use • Use egg whites • Limit salt use in • Opt for plant-based • Create balance “loin” and “round” instead of egg yolks. recipes cooking oils between meat, and trim fat before Go for reduced fat vegetables or fruit, cooking. For dairy options and carbohydrates poultry, use light meat instead of dark meat Picture sources:
27. Why change traditional trade? Traditional trade: • Over 2 billion of the world’s people live on • Gives too much power to less than US$ 2 a day multinational corporations and rich • Farmer incomes have countries declined dramatically • Minimises opportunities for while consumer prices vulnerable producers and neglects and agribusiness’ profits have increased the environment • Smallholders grow 70% • Focuses on short-term profits, evades of the world’s food, but the full costs of commerce, and still make up half of the overlooks the plight of marginalized world’s hungriest people people Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N. America’, Fair Trade Resource Network , Available [online]: Trade-in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014
28. Principles for recognising Fair Trade organisations Create opportunities Develop transparent for economically & & accountable Build capacity socially marginalized relationships producers Support safe & Promote fair trade Pay promptly & fairly empowering working conditions Cultivate Ensure the rights of Respect cultural environmental children identity stewardship Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N. America’, Fair Trade Resource Network , Available [online]: Trade-in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014
29. Global consumption of Fair Trade products Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N. America’, Fair Trade Resource Network , Available [online]: Trade-in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014
30. The key elements in looking after customers and the community 1. Ensure good food hygiene 2. Engage the community 3. Provide a safe environment 4. Communicate responsible activities Picture sources:
31. Applying good food hygiene Personal hygiene •Clothes •Hair •Hands Kitchen •Health cleanliness •Benches Food storage •Floors •Cooking utensils, •Meat, fish and fresh bowls etc organic food •Perishable food •Detecting spoilt food FOOD Food HYGIENE preparation •Vegetables and fruit TARGET •Raw food AREAS •Thawing food
32. 2. Engage the community • Integral to sustainability • Increasingly demanded by governments • Engaging with the community also: – Responds to consumer demand – Sets businesses apart from the competition – Generates positive publicity – Creates meaningful connections -> customer loyalty Picture sources:
33. 3. Providing a safe and secure environment • Ensuring customer safety meets social responsibility objectives • Aims to minimise the incidence of accidents, theft and robbery, violence and aggression, and disruptions to the community
34. Drinker intervention steps Source: Alcohol Advisory Council of New Zealand (ALAC) 2009, Where’s the line? Understanding your role and responsibility in drinker intervention , ALAC, New Zealand
35. Ways to get your responsible messages out Website Service staff Brochures Press or flyers release
36. Example of good sustainability marketing: Joma Café, Hanoi Great, but just 1 thing to improve