To reduce food waste as much as possible, the Constance Belle Mare Plage participates in The Pledge on Food Waste certification program. Recognized throughout the world, this system will allow the hotel to improve its waste tracking system while developing a scientific approach to prevent waste. After a call for candidates exercise by Business Mauritius as part of its SigneNatir initiative, the hotel which is part of the Constance Hotels Group was selected. Through this project which is currently in a pilot phase, employees involved in catering, quality service and administration will be trained in using the principles and monitoring tools at La Citronnelle which the main restaurant of the hotel is. And this is what will allow the hotel’s certification in the months to come. For the Corporate Sustainability Manager of Constance Hotels, Resorts & Golf, Djaved Fareed, this program is a natural step towards greater efficiency as it will help to restructure the hotel’s Food Waste Management Program.
“Reducing waste is an integral part of our sustainable development policy which follows the principle of the 4R: Refuse, Reduce, Reuse and Recycle. For more than ten years, we have been multiplying initiatives at several levels to find solutions that benefit all of our partners, ” he stated. And added that by participating in this certification program, Constance Belle Mare Plage’s ambition is not only to train its teams but also to improve its waste monitoring systems while developing a scientific approach to define its objectives and evaluate its results. The hotel teams are currently trained by experts from Light Blue Environmental Consulting, a Thai consulting firm as well as by local trainers from the NGO FoodWise with which the hotel has been working since 2017. In fact, before the start of the Covid-19 pandemic, the Constance Belle Mare Plage distributed more than 2,500 balanced and healthy meals to vulnerable people each year. By doing so, it aligned itself with the Sustainable Development Goals. As an ISO 22000 : 2018 certified company, the hotel has implemented various procedures across all of its channels. To reduce waste and improve efficiency for better performance. Created ten years ago, the Chefs Garden provides restaurants with various products, including aromatic herbs. In doing so, the establishment reduces both its carbon footprint and food waste. Service changes have also been made through à la carte menu and serving smaller portions. And teams as well as external providers, are regularly trained and sensitized to optimize the supply chain, among other things.
