Unit 11: Responsible Food And Beverage Operation

UNIT 11. RESPONSIBLE FOOD & BEVERAGE OPERATION

Picture source:http://www.flickr.com/photos/obscuranet/8262022383/

Unit outline

ObjectivesBy the end of the unit participants will be able to:• Describe the meaning and importance of

sustainability in food and beverage operation• Implement environmental responsibility provisions

in food and beverage including practicing low energy use, being water wise and minimising waste

• Explain importance of sourcing and providing good, sustainable food and beverage products

• Explain how to implement social responsibility in food and beverage operation

Topics1. Understanding

responsible food and beverage operation

2. Managing resources more efficiently

3. Sourcing good food responsibly

4. Looking after customers and the community

TOPIC 1. UNDERSTANDING RESPONSIBLE F&B OPERATION


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+ Catering

The F&B service sector

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http://vi.wikipedia.org/wiki/C%C3%A2u_l%E1%BA%A1c_b%E1%BB%99_gi%E1%BA%A3i_tr%C3%AD

Food stalls

Restaurants

Cafes

Bars

Clubs

How the F&B service sector adds value

• Integral part of tourism product mix• Government revenue• Jobs and income• Supports socio-economic strategies• Accessible livelihood option for many

The F&B service sector in Vietnam

Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam, Euromonitor International, USA

CATEGORY 2005 2009 2010 2015

100% home delivery / takeaway 1.2 34.5Cafés / bars 965.4 1,909.0 2,079.5 3,053.3Full-service restaurants 8,953.7 12,597.5 13,638.7 20,307.6Fast food 179.4 338.4 383 670.6Self-service cafeteriasStreet stalls / kiosks 6,249.5 10,144.5 10,753.7 13,184.7Pizza consumer food service 7.6 33.4 42.3 155.7

Total 16355.6 25022.8 26898.4 37406.4

Values: US$ million

Value of the F&B sub-sectors in Vietnam, 2010

Fast food*2% Cafés / bars

8%

Street stalls / kiosks40%

Full-service restaurants

51%

Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam, Euromonitor International, USA

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:http://www.flickr.com/photos/wheatland/4590711729/

F&B service sector challenges in responsible tourism

Picture sources:http://en.wikipedia.org/wiki/File:OCD_handwash.jpg

http://en.wikipedia.org/wiki/File:Tree_Pangolin.JPGhttp://en.wikipedia.org/wiki/File:Street_vendor_pho_ga_Hanoi.jpg

http://www.flickr.com/photos/transworld/3668859481/http://highlanderimages.blogspot.com/2011/12/rubbish-man.html

http://commons.wikimedia.org/wiki/File:Ever_Given_container_ship.jpghttp://commons.wikimedia.org/wiki/File:Paddy_field_in_Vietnam_with_farmer.jpg

Food hygiene

Technical skills

Sale of protected and wild animalsWaste

Contribution to climate change

Employment conditions

Fair trade

Responsible tourism target areas in theF&B service sector

Producers• Farmers• Hunters

Suppliers & distributors• Manufacturers• Transportation

Retailers• Restaurants• Cafes• Street food etc

Consumers• Locals• Tourists

• Hunting of wild or protected animals

• Employment conditions• Contribute to climate change from food imports• Fair Trade• Purchase of wild or protected animals

• Employment conditions• Skills including food hygiene• Fair Trade• Sale of wild or protected animals• Waste management

• Responsible drinking• Consumption of wild or protected animals

Consequences of irresponsible and / or unsustainable practices in F&B operation

Poor waste management • Pollution, may degrade marine life, can affect health of locals and tourists, reduces attractiveness of destination

Poor food hygiene • May affect health of locals and tourists, damages reputation of businesses and destination

Purchasing imported goods• Restricts local economic development, contributes to

climate change as a result of transport related fossil fuel consumption

Paying unfair prices for goods• Restricts ability of local farmers to cover production

costs, reduces producers’ income, entrenches rural poverty, restricts social development

Limiting skills training of staff • Poor customer service, higher wastage, increased supervision of staff required, higher staff turnover

Poor employment practices for staff

• Restricts socio-economic development, comprises safety and security of staff, reduces productivity

ACTIVITY CONSEQUENCE $

$ Economic criteria compromise Environmental criteria compromise Social criteria compromise

IMPACT AREA

?What does responsible F&B operation mean?

•Practice low energy use•Be water wise•Minimise kitchen waste

Manage resources more

efficiently

•Source sustainable F&B products•Use local and seasonal produce•Follow Fair Trade principles•Promote nutrition and health

Source good food

responsibly

•Practice good food hygiene•Engage with the community•Provide a safe and secure environment

Look after customers and the community

The business case for responsible F&B operation

• Cost savings through efficiency

• Competitive advantage• Improved resilience to the

effects of climate change• New customers

• Increased customer loyalty• Preparedness for new

legislation• Minimise reduced revenue

from increased operating costs and loss of competitive advantage

• Improved staff productivity and morale

TOPIC 2. MANAGING RESOURCES MORE EFFICIENTLY


Picture source:http://www.flickr.com/photos/10451396@N00/429388973/

Sustainability can be hard to achieve due to customers’ demands of the dining experience

OK, so for my dinner out tonight I must have……delicious food, served hot, hygienically prepared and be good value

for money. I expect the serving size to be large because I’m feeling very hungry! It must have the best imported beef and also fresh seafood. It would also be nice to

try a stir fry dish as well as a baked dish. The restaurant must have a nice environment with comfortable seating, air-conditioning and a view.

Hmmm… what else…?

Impacts of overconsumption of energy and water and increased pollution and waste

High consumption of natural resources

Increased production

of waste

Negative impacts on environmen

t, community

& ultimately,

profit

Key focus areas for achieving environmental sustainability in F&B operation

Energy

Water

Waste

Energy, water, waste reduction

Patterns of use

Equipment

External factors

The key elements of energy, water and waste minimisation

Financial. You are throwing away money!

Environmental. You are destroying important ecological processes that can affect your own health.

Community. You are putting strain on the local community’s water and power supply and wasting resources in the production of not fully used products.

Business. You are not meeting consumer expectations.

4 reasons why energy, water and waste reduction is important

Why should we practice low energy use?

Total primary energy supply has

doubledin 35 yearsworldwide

of investment will benecessary to satisfy the world energy demand by 2030

billion dollars16,000

Why should we be water wise?

of earth’s water is saltwater and not drinkable

< 1%of water

resources is accessible freshwater

of the earth’s wateris part of glaciers

2%

300 conflicts have been caused by water resource issues

Water consumption has increased

4 timesin the 50 last years but the

population has only doubled

> 4 billionlive in countries

facing water scarcity

people

> 97%

Why should we minimise kitchen waste?

2600 tonesof waste is producedin Hanoi per day

5.3 kgof waste is produced

on average per person per day

The quantity of waste produced

by the Asia Pacific region

will

doubleby 2030

of waste is recycled worldwide<10%

Energy consumption % in a typical catering business

Cooking23%

Water heating19%

Space heating19%

Lighting11%

Cooling8%

Other8%

Refrigeration6%

Ventilation5%

Office equipment1%

Source: Sustainable Restaurant Association (SRA) [undated], The Sustainable Restaurant Association Guide to Sustainable Kitchens, SRA, London, UK

Sources of energy use & waste in the kitchen

Energy use• Ovens and

appliances• Refrigeration• Dishwashers• Lighting• Heating and cooling• Others?

Energy waste Poor maintenance of

electrical equipment Purchase of energy

inefficient appliances Inefficient heating

and cooling practices Leaving electrical

appliances on Others?

Tips for energy use reduction in refrigeration

Capacity

Location

Fridge type

Picture source:http://www.flickr.com/photos/samsungtomorrow/8483445119/

Temperature setting & use

Freezer use

Food storage

Others:Maintenance

Tips for energy use reduction in the cooking area

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Oven capacity

Oven type

Cook top type & use

Oven useOthers:Maintenance

Cookware

Deep fryer type

Boiling water

Tips for energy use reduction in other areas

Picture sources:http://www.flickr.com/photos/sammicsl/8650606917/

http://umami.typepad.com/umami/eatingout_barcelona/

Commercial dishwasher type

Lighting typeWindows

Sources of water use & waste in the kitchen

Water use• Food preparation• Sinks and taps• Dishwashers• Others ?

Water waste Dripping taps Leaking pipes Excessively high

water pressure Water inefficient

appliances Bad methods in food

preparation Others?

Tips for water use reduction

Tap type

Others:Food preparation & cookingKitchen cleaningBathroomMaintenanceAwareness

Dishwasher type, settings & use

Sources and causes of waste in the kitchen

Sources of waste• Food waste• Plastic bags and

containers• Food and drink

packaging• Others?

Causes of waste Incorrect storage and

handling Overestimation of

product demand Excessive packaging

of products Use of one-off

disposable products Not reducing, reusing

or recycling Others?

Tips for minimising waste

Monitoring freshness

Portions

Policy on plastic bag provision

Containers

Reusable ingredients

Food waste disposal methods

Ordering stock

The basic principles of waste management: The 3Rs

• To use things with care to reduce the amount of waste generated

Reduce

TOPIC 3. SOURCING GOOD FOOD RESPONSIBLYUNIT 11. RESPONSIBLE FOOD & BEVERAGE OPERATION

Picture source:http://sr.wikipedia.org/wiki/Organska_poljoprivreda

Sourcing food responsibly through the supply chain

Restaurant

Meat goods

Producer A

Dairy produ

cts

Producer B

Canned

goods

Producer C

Others

Producer D

Retailer

Supplier

Producer

Responsibilityconsiderations

A) F&B product characteristics

B) Locality & seasonalityC) Nutritional contentD) Principles of trade

Example of typical restaurant supply chain:

A) F&B product characteristics: source sustainable products

Purchase organic foodSelect producers with good animal welfare

practices

Don’t sell endangered or protected species

Picture sources:http://www.flickr.com/photos/stevendepolo/3996198265/

http://www.flickr.com/photos/ciwf/3217378769/http://en.wikipedia.org/wiki/File:Tree_Pangolin.JPG

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

Organic farming vs. Conventional farming

ISSUE CONVENTIONAL ORGANICPlant growth Chemical fertilisers Natural fertilisersPlant insects and disease

Insecticides Nature based strategies

Weeds Herbicides Farming techniquesAnimal growth Antibiotics, hormones

and medicationsHealthy eating and living environments

Source: The Mayo Clinic 2014, ‘Organic foods: Are they safer? More nutritious?’, The Mayo Clinic, Available [online] http://www.mayoclinic.org/organic-food/ART-20043880, Downloaded 29/01/2014

Why do pesticides matter?

RISKS OF PESTICIDES

Picture sources:http://en.wikipedia.org/wiki/File:Manual_sprayer.jpg

http://en.wikipedia.org/wiki/File:Da_Nang_Girl%27s_Smile.jpghttp://commons.wikimedia.org/wiki/File:Standing_pregnant_woman_with_her_mobilphone.jpg

http://ericspangler.typepad.com/eric_spangler/2007/06/headaches.html

Pesticide contamination

Picture source: http://en.wikipedia.org/wiki/Pesticide_application

Benefits of organic food

•Organic food contains fewer pesticides•Organic food is often fresher•Organic farming is better for the environment

•Organically raised animals are not given antibiotics, growth hormones or fed animal by-products

Improving sustainability by promoting animal welfare in food production

• Animal welfare - How an animal is coping with the conditions in which it lives

• Farming of animals increasingly separated from natural existence

• Common farming practice in dairy, poultry, pigs, beef

• Profits prioritised above animal health and human health

Picture sources:http://en.wikipedia.org/wiki/File:Florida_chicken_house.jpg

http://en.wikipedia.org/wiki/File:Hog_confinement_barn_interior.jpghttp://en.wikipedia.org/wiki/File:Confined-animal-feeding-operation.jpg

Importance of animal welfare in food production

ANIMAL WELFARE

Impacts production and reproduction

Can result in loss of market access

May not meet legislation requirements

Animals feel pain

Picture sources:http://en.wikipedia.org/wiki/File:Cornish_Rock_broiler_chicks.JPG

http://www.flickr.com/photos/wanhoff/3356485016/http://en.wikipedia.org/wiki/File:Ba_Dinh_Hall_1462359227_71b04ee08a.jpg

http://en.wikipedia.org/wiki/File:Silver_fox.jpg

General signs of pain in livestock

Vocalisation

Grinding teeth

Reluctance to move

Rapid / shallow breathing

Isolation from group

Foot stamping

Abnormal posture

Head tucked / eyes closed

Decreased production

Cattle Pigs Sheep Goats Poultry

Source: State Government of Victoria 2013, ‘Animal Welfare for Livestock Producers’, Department of Environment and Primary Industries, Available [online]: http://www.dpi.vic.gov.au/agriculture/farming-management/production-livestock-care/animal-welfare-for-livestock-producers, Downloaded: 30/01/2014

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:http://en.wikipedia.org/wiki/File:Hoolock_hoolock_001.jpg

The many values of biodiversity

Agricultural Medicinal Ecological

Commercial Aesthetic Legal

Picture source:http://www.fws.gov/midwest/endangered/plants/dwarflak.html

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:http://commons.wikimedia.org/wiki/File:Grey_wolf_P1130270.jpg

http://commons.wikimedia.org/wiki/File:Yellowstone_national_park_m6.jpg

B) Source local and seasonal produce

What is local produce?• Foods and beverages that

are produced in the local region

What is seasonal produce?• Food that is harvested at

particular times or seasons in the year

Picture source:http://commons.wikimedia.org/wiki/File:Fair_trade_bananen.jpg

Why source local produce?

How to source local produce?

Talk to your suppliers and retailers and find out where the food has come from.

Picture sources:http://www.flickr.com/photos/amagill/3366720659/

http://commons.wikimedia.org/wiki/File:Doctors_stethoscope_1.jpghttp://commons.wikimedia.org/wiki/File:Apple_in_lightbox.png

http://digitaltwist.deviantart.com/art/Palm-Tree-Tube-Stock-VI-PNG-182723848

better

It supports the

local economy

It’s

for you

It’sfresher (and tastes

better)

It helps theenvironment

Why source seasonal produce?

Picture sources:http://www.serif.com/int/au/FreeDownloads/FreeContent/FreeRestaurantMenuTemplates/

http://www.flickr.com/photos/amagill/3366720659/http://en.wikipedia.org/wiki/Strawberry

affordablebetter

menu

more tastebetter

How to source seasonal produce?

Research what is produced in the region and the particular times of harvest and create a

seasonal produce chart. Purchase accordingly.

C) Providing nutritious food and beverages

• Good nutrition increasingly important

• Increasing expectations of food establishments in nutrition

• Governments increasingly taking action

VIETNAMESE CONSUMER PERCEPTIONS ABOUT NUTRITION AND HEALTHY FOOD

• 34% are not confident with their current health situation

• 48% believe they are not at their right weight• 36% consider nutritional ingredients when

purchasing healthy / nutritional food• 25% consider reduced risk of disease when

purchasing healthy / nutritional food

Source: Nielsen survey results presented at Health and Nutrition Forum on May 15, 2013, available [online]:

www.nielsen.com/intl/vn/news-insights/press/english/2013/health-and-nutrition-forum.print.html

World Health Organisation’s recommendations on healthy eating

EnergyAchieve energy balance

FatLimit intake. Shift from saturated fats to unsaturated fats. Eliminate trans-fatty acids

Fruit & vegetablesIncrease consumption. Include legumes, whole grains and nuts

SugarLimit intake of refined sugars

SaltLimit consumption from all sources and ensure it is iodized

Tips for providing nutritious food

Picture sources:http://umami.typepad.com/umami/eating_out_bangkok/

http://commons.wikimedia.org/wiki/File:Salt_shaker.agr.jpghttp://en.wikipedia.org/wiki/File:Venison_Steaks.jpg

http://en.wikipedia.org/wiki/File:Milk-bottle.jpghttp://en.wikipedia.org/wiki/Peanut_oil

Meat• For red meat use

“loin” and “round” and trim fat before cooking. For poultry, use light meat instead of dark meat

Dairy• Use egg

whites instead of egg yolks. Go for reduced fat dairy options

Salt• Limit salt

use in recipes

Oil• Opt for

plant-based cooking oils

Meals• Create balance

between meat, vegetables or fruit, and carbohydrates

D) Supporting Fair Trade

• A trading partnership based on dialogue, transparency and respect

• Contributes to sustainable development by offering better trading conditions and securing the rights of producers and workers

• Fair Trade organisations actively support producers, raise awareness and campaign for changes in the rules and practice of conventional international trade

Why change traditional trade?

• Over 2 billion of the world’s people live on less than US$ 2 a day

• Farmer incomes have declined dramatically while consumer prices and agribusiness’ profits have increased

• Smallholders grow 70% of the world’s food, but still make up half of the world’s hungriest people

Traditional trade:• Gives too much power to

multinational corporations and rich countries

• Minimises opportunities for vulnerable producers and neglects the environment

• Focuses on short-term profits, evades the full costs of commerce, and overlooks the plight of marginalized people

Source: Fair Trade Resource Network 2013, ‘Overview of Fair Trade in N. America’, Fair Trade Resource Network, Available [online]: http://www.fairtraderesource.org/wp/wp-content/uploads/2007/09/Overview-of-Fair-Trade-

in-N-America-vSeptember2013.pdf, Downloaded: 30/01/2014

How does Fair Trade differ from Free Trade?

FREE TRADE FAIR TRADE

Main goal: To increase nations’ economic growth To empower marginalised people and improve the quality of their lives

Focuses on: Trade policies between countries Commerce among individuals and businesses

Primarily benefits: Multinational corporations, powerful business interests

Vulnerable farmers, artisans and workers in less industrialised countries

Critics say: Punishing to marginalised people & the environment, sacrifices long-term

Interferes with free market, inefficient, too small scale for impact

Major actions: Countries lower tariffs, quotas, labour and environmental standards

Businesses offer producers favourable financing, long-term relationships, minimum prices and higher labour and environmental standards

Producer compensation determined by:

Market and government policies Living wage and community improvement costs

Supply chain: Includes many parties between producer and consumer

Includes fewer parties, more direct trade

Key advocate organisations:

World Trade Organisation, World Bank, International Monetary Fund

Fairtrade Labelling Organisation, World Fair Trade Organization



Principles for recognising Fair Trade organisations

Create opportunities for economically &

socially marginalized producers

Develop transparent & accountable relationships

Build capacity

Promote fair trade

Pay promptly & fairly

Support safe & empowering

working conditions

Ensure the rights of children

Cultivate environmental stewardship

Respect cultural identity



The benefits of Fair Trade

•Helps correct international trade imbalance•Helps provide greater stability in pricing to protect farmers•Ensures benefits passed onto producers while the suppliers still can get their benefits•Ensures poor farmers have better working conditions

Global consumption of Fair Trade products



TOPIC 4: LOOKING AFTERCUSTOMERS AND THE COMMUNITY


Picture source:http://en.wikipedia.org/wiki/Apron

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:http://www.rttnews.com/1859088/new-relief-for-obsessive-compulsive-disorder-sufferers.aspx

http://www.flickr.com/photos/lonqueta/4039364743/http://pixabay.com/en/first-aid-kit-help-association-case-62643/

http://www.flickr.com/photos/jonolist/622785755/http://www.flickr.com/photos/makkens/2728218876/

1. Ensuring good food hygiene

• Minimises the spread of diseaseProtects customers

• Maintains trust, avoids potential legal casesProtects business

Applying good food hygiene

FOOD HYGIENE TARGET AREAS

Personal hygiene• Clothes• Hair• Hands• Health

Kitchen cleanliness• Benches• Floors

• Cooking utensils, bowls etc

Food preparation•Vegetables and fruit• Raw food• Thawing food

Food storage• Meat, fish and fresh

organic food• Perishable food• Detecting spoilt food

Standard food storage times

Source: AVA 2010, ‘Food Storage Chart: How Long Can We Keep our Food?’, Agri-Food & Veterinary Authority of Singapore, Available [online]: http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/Resources/Food%20Storage%20Chart/index.htm, Downloaded: 1/2/2014

PRODUCT REFRIGERATOR (4⁰C) FREEZER (-18⁰C)

Fresh eggs 3-5 weeks Don’t freeze

Fresh milk (opened) 2-3 days Don’t freeze

Bacon 7 days 1 month

Raw sausage 1-2 days 1 month

Fresh beef, veal, lamb, pork 3-5 days 6-12 months

Fresh poultry 1-2 days 6-12 months

Raw seafood 1-3 days 2-5 months

Cooked seafood 3-4 days 4-6 months

Frozen meals - 3-4 months

Meat and seafood salads 3-5 days Don’t freeze

Soups and stews 3-4 days 1-3 months

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:http://www.flickr.com/photos/lonqueta/4039364743/

Ways to engage the community

Offering internships Volunteering

Supporting community projects Supporting charities

DonationsPicture sources:

http://www.flickr.com/photos/fabliaux/191474496/http://www.flickr.com/photos/trungnq/291541184/

http://www.flickr.com/photos/healthebay/9862448183/http://www.flickr.com/photos/ifrc/2762472914/

http://www.flickr.com/photos/isleconcierge/3546959708/

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

Key components in providing a safe and secure environment

SAFE & SECURE ENVIRONMENT TARGET AREAS

Cleanliness

Service of alcohol

Noise

Violence & aggression

Security

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

4. Communicating responsible activities

• Let others know the great things you’re doing to be sustainable

• Benefits include:– Generates awareness of sustainability issues– Builds support for the cause– Sells products– Improves reputation– Differentiates from competitors

• Use a multi-pronged attack

Ways to get your responsible messages out

Website

Brochures or flyers

Service staff

Press release

Tips for effective communication of responsibility messages

Emphasise local & seasonal produce in the menu

Weave local supply chain

into the business’ “story”

Highlight organic food

in dish descriptions

Convey sustainability messages and work on the

website

Example of good sustainability marketing: Joma Café, Hanoi

Great, but just 1 thing to improve..

Xin trân trọng cảm ơn!Thank you!

Travel

Unit 11: Responsible Food And Beverage Operation