Good morning. Was hoping for a thought or two on recycling and sustainability in our profession.
Is sustainability a factor in the choices your establishment makes?
How much paper does your restaurant go through each year on preshift notes and menus?
Any thoughts on how our position may contribute positively to this issue?
Most hotels and restaurants in Las Vegas do not recycle, and some light calculations on how much paper waste exists is truly staggering (let alone food waste!).
Any input is appreciated!.
Marriott might be an interesting organization to start researching.