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Paradise News: Grocery shopping is a management matter in Zoé's Paradise Waterfront Hotel

Photo: Mama Zoé: Miss Melanie with Boiman at our market

In a world where resource scarcity and environmental consciousness are increasingly capturing public attention, we at Zoé's Paradise Waterfront Hotel have decided to set new standards. In response to rising costs and the global challenge of food waste, we have declared procurement a top priority. This represents a significant step in our ongoing journey toward more sustainable and responsible business practices.

Our Approach to Minimizing Food Waste

We have developed a concept that not only drastically reduces food wastage but also ensures the quality and freshness of the products we offer our guests. This approach is bold for North Sumatra and marks a radical departure from traditional culinary practices. It embodies our sustainable corporate philosophy and reflects our commitment to merging innovation with sustainability.

Transforming Our Procurement System

A central component of our new strategy is the overhaul of our procurement system. We now purchase as much as possible directly from our island, Samosir, to bolster local markets while simultaneously minimizing the environmental impact of long transport routes. We rely on close collaboration with local traders and producers, whose high-quality products have the potential to make our cuisine unique.

Storage and Precise Planning

By employing appropriate storage techniques and extremely precise planning of our purchases and menu designs, we are able to reduce food waste to an absolute minimum. Although this system requires continuous training and sensitization of our staff, the results are overwhelmingly positive and demonstrate that our efforts are paying off.

Long-Term Commitment and Cultural Change

Our journey is proof that sustainable development requires time and commitment. It is crucial for us that all employees understand and internalize the deep significance of our sustainable actions. We are proud to see daily progress and growing understanding of our goals. This cultural shift is a core component of our success. Moreover, this transformation within our team has inspired innovation and creativity, leading to improved practices that benefit both our community and the environment. Each step forward in this journey not only reinforces our commitment but also encourages us to set higher standards and goals for the future. As we continue to evolve, we remain dedicated to sharing our journey, hoping to inspire others to embrace sustainable practices in their own operations.

Challenges and the Search for the Right Staff

We are proud to have been a leader in sustainability for years, long before the term "sustainability" became a common buzzword. Our commitment to the environment and community is lived daily and is deeply embedded in the DNA of our hotel. However, finding the right staff for our kitchen team, who not only bring the necessary culinary skills but also a genuine understanding of sustainability, remains a challenge. Despite an intensive search, we have not yet found the ideal candidate, indicating that there is still much potential in Indonesia in this area.

The Essence of Sustainability in the Culinary Industry

Sustainability in the culinary industry plays a crucial role as it not only protects the environment but also strengthens the social and economic responsibilities of a restaurant. The core idea of sustainability in a restaurant is to use resources efficiently and responsibly to minimize negative impacts on the environment. This includes purchasing locally and seasonally available food, reducing energy consumption and waste, as well as managing water use responsibly.

By sourcing local and seasonal products, restaurants not only support the local economy but also reduce environmental impacts caused by long transportation routes. This contributes to reducing the restaurant's carbon footprint. Moreover, the use of fresh and local ingredients often ensures higher quality and better taste of dishes, which enhances customer satisfaction.

Energy efficiency is another important aspect of sustainable gastronomy. By using energy-efficient appliances and practices, restaurants can significantly lower their energy consumption, which is not only good for the environment but also reduces operating costs. Similarly, water consumption can be greatly reduced through efficient technologies and mindful behavior.

An essential part of sustainability efforts in restaurants is also the management of food waste. Through careful menu planning and portion control, as well as recycling food leftovers, restaurants can reduce the amount of food waste. This not only conserves resources but also reduces disposal costs.

Ultimately, sustainability in gastronomy also means taking responsibility towards the community and employees. By offering fair working conditions and supporting local projects, restaurants can make a positive contribution to society.

In summary, sustainability in restaurants is about integrating ecological, social, and economic aspects to not only protect the environment but also exert a positive influence on the community and the business itself. This not only promotes a positive image of the restaurant but can also contribute to long-term customer loyalty and economic success.

Conclusion and Outlook

Zoé's Paradise Waterfront Hotel continues to advocate for innovative and sustainable practices that benefit both our guests and the environment. We are confident that our commitment to sustainable gastronomy will set new standards and inspire others to follow our example. Together, we are making a real difference – for a better future. 🌿

Photo: Mama Zoé

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