Sustainability in Hospitality

There is absolutely no doubt about it; the green movement has hit the hospitality industry. Some have taken to this trend very well and finding ways to conserve the resources it takes to run their operation and cut operating costs while others may never make the transition until government enacts new legislation. I will touch upon the subject of sustainability quite often on this blog and hope that you will share your thoughts and feelings, too. In the meantime, ask your students how many gallons of water it takes to produce 1 burger meal including the burger, fries, and drink. They will be amazed when you tell them it takes 1,500 gallons to produce it when you consider the water it took to a) raise and process cattle into burgers, b) grow the grains and process them into buns, and c) the water necessary to make the drink.

When all is said and done the final question is, "how have you integrated this topic into your teaching so that your students will be better stewards of the resources they will require to sustain the viability of their restaurant or hotel?"

Foodservice Educators Learning Community

I am pleased to announce that Michael Carmel, Mick La Lopa, and Jami Yanoski have launched the Foodservice Educators Learning Community. To learn more please visit www.fooded.org. The FELC will be committed to advancing the teaching skills of culinary arts and hospitality educators in the US. We will also be membership based where members can enjoy discounts to our annual summit, access to the blog, a newsletter, access to instructional materials and more.