Premier Hotel Dnister, cocktail bar Sino Experimental, Mexican cuisine restaurant Taco Taco Taqueria shared their experience at the Webinar “Climate strategy of hotels and restaurants. Realities and prospects in Ukraine.
These places became the winners of the project “Implementation of Zero Waste principles in the hotel and restaurant business of Ukraine for its adaptation to the requirements of the Paris Climate Agreement in the conditions of the Russian invasion.”
Zero waste specialists studied their previous experience, analyzed the current situation and provided advice on the implementation of new ecological points. You can watch the video here.
Lviv Convention Bureau wants to share with you some insights from the webinar.
Even before the war, Premier Hotel Dnister had certification from “Green Key” and Tripadvisor. As part of environmental initiatives, the hotel sent waste for recycling, printed booklets for guests from recycled materials, organized bicycle stops for rental, and joined the “Earth Hour” initiative. The chefs offered the guests Ukrainian organic food for breakfast and master classes on the products of the Ukrainian producers. Guests were also encouraged to consume consciously. For example, they offered to change bed linen and towels not every day. After consultation with zero waste experts, the hotel intends to further implement the “zero waste” principle. In the plans are:
- greening of technical floors;
- holding “zero waste” conferences;
- introduction of reusable dishes for desserts;
- installation of a container for organics.
Mexican cuisine restaurant Taco Taco Taqueria always used reusable dishes in its place before participating in the project. They had ceramic mugs from a local manufacturer, the interior was decorated with vintage restored armchairs, sofas from auctions, and handmade carpets from Ukrainian manufacturers. The restaurant also used products from local producers, purchased food in larger quantities to reduce logistical burdens, introduced vegan and vegetarian positions, reduced portions to prevent food wastage, and was the first to implement a qr code menu.
After communicating with zero waste, specialists intend to:
- replace single-use plastic dishes on delivery with reusable ones;
- start sorting garbage;
- install a container for collecting organic matter;
- start using ecological detergents;
- try to use reusable tubes;
- start growing spices for the kitchen at the facility itself.
The Sino Experimental cocktail bar has already used tableware from cut bottles for the project, introduced upcycling, grew microgreens, used local and seasonal products, collected glass for reuse, and participated in planting trees in the city with its own funds. After talking with the experts, they intend to:
to develop recipes for drinks from unusual local products, from the fruits of trees planted by themselves;
- purchase a composter for organics;
- create a glass processing workshop;
- transfer glass waste to construction companies, souvenir shops, etc.;
- to collect funds from individual cocktails on the landscaping of the city of Lviv;
- cooperate with ecologists.
The project “Implementation of Zero Waste principles in the hotel and restaurant business of Ukraine for its adaptation to the requirements of the Paris Climate Agreement in the conditions of the Russian invasion.” is being implemented by the NGO “Ecological News” (Kherson), IG mariupol_zero_waste (Mariupol), Društvo Ekologi brez meja (Slovenia), with the support of Zero Waste Alliance Ukraine, Zero Waste Lviv and Europe Climate Foundation.