Unit 11 Responsible Food And Beverage Operation

UNIT 11. RESPONSIBLE
FOOD & BEVERAGE OPERATION

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Unit outline
Objectives
By 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

Topics
1. Understanding
responsible food and
beverage operation
2. Managing resources
more efficiently
3. Sourcing good food
responsibly
4. Looking after
customers and the
community

UNIT 11. RESPONSIBLE FOOD & BEVERAGE OPERATION

TOPIC 1. UNDERSTANDING
responsible F&B operation
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The F&B service sector

Restaurants

Bar s

+ Catering

Cafes

Clubs

Food stalls

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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
CATEGORY

2005

2009

100% home delivery / takeaway
Cafés / bars
965.4 1,909.0
Full-service restaurants

8,953.7 12,597.5
Fast food
179.4
338.4
Self-service cafeterias
Street stalls / kiosks
6,249.5 10,144.5
Pizza consumer food service
7.6
33.4
Total 16355.6 25022.8

Values: US$ million

2010

2015

1.2
2,079.5
13,638.7
383

34.5
3,053.3
20,307.6
670.6

10,753.7
42.3

26898.4

13,184.7
155.7
37406.4

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


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

Fast food*; 2% Cafés / bars; 8%

Full-service restaurants; 51%
Street stalls / kiosks; 40%

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
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F&B service sector challenges in responsible
tourism
itions
Employment cond

Sale of protected an

d wild animals

Waste

Fair trade

Contribution to
climate change
Technical skill
s

Food hygiene

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Responsible tourism target areas in the
F&B service sector
•

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
ACTIVITY

CONSEQUENCE

IMPACT AREA
$  




$ Economic criteria compromise  Environmental criteria compromise  Social criteria compromise
















?

What does responsible F&B operation mean?


The business case for responsible F&B
operation


UNIT 11. RESPONSIBLE FOOD & BEVERAGE OPERATION

TOPIC 2. MANAGING
RESOURCES MORE EFFICIENTLY
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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


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


The key elements of energy, water and waste
minimisation


4 reasons why energy, water and waste
reduction is important


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

Why should we be water wise?
> 4 billion
people

live in countries
facing water scarcity

300

conflicts
have been caused
by water resource
issues

< 1%

2%

of the earth’s water
is part of glaciers

of water
resources
is accessible
freshwater

> 97%

of earth’s water is salt
water and not drinkable

Water consumption
has increased

4 times

in the 50 last years but the
population has only doubled


Why should we minimise kitchen waste?

<10%

2600 tones
of waste is produced
in Hanoi per day

of waste is
recycled
worldwide

5.3 kg

of waste is produced
on average per
person per day

The quantity of
waste produced

by the Asia
Pacific region
will

double
by 2030


Energy consumption % in a typical
catering business
Office equipment;
1%
Ventilation;
5%
Refrigeration; 6%
Cooking; 23%
Other; 8%
Cooling; 8%

Lighting; 11%

Water heating; 19%

Space heating; 19%
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


Tips for energy use reduction in
refrigeration
Food storage
Temperature setting
& use
Capacity

Freezer use
Fridge type
Others:
Maintenance

Location

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