Sustainable Kitchen – Phase 2


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The Egyptian Chefs Association launched phase 2 of “The Sustainable Kitchen” training program in El Gouna, Hurghada. This phase consisted of a Best Practice Sharing Session among all participating hotels and On-Premise training in food sustainable practices at three hotels.

The Sustainable Kitchen training program is a part of the “Sustainable Food on Holiday” concept – an industry project initiated by Futouris. This member-based organization is the sustainability initiative of the German-speaking tourism industry. Their members are committed to the improvement of living conditions, the conservation of biological diversity plus environment and climate protection.

Sustainable Kitchen

Buffet Sunrise

Egypt is a popular tourist destination for the German-speaking tourism industry. Research indicated that more than 55% of German package holiday travellers strongly agreed that travel companies should not only meet but exceed ecological and social standards, even if this meant an increase in prices. For this reason, Futouris approached the Egyptian Chefs Association to develop the Sustainable Kitchen training package for the Egyptian tourism market. This package will be used to qualify all important hotel employees in sustainable food practices and in the science of sustainable nutrition. The project is supported by QTA – Quality Travel Alliance, GIZ Responsible and Inclusive Business Hub MENA on behalf of the German Federal Ministry of Economic Cooperation and Development (BMZ) and Orascom Hotel Management.

The Sustainable Kitchen Best Practice Sharing session held this July was a follow-up session of the Sustainable Kitchen training workshop – foundation level – that took place last February. Both were kindly hosted by the Steigenberger Golf Resort in El Gouna. Hotels participating in the program were asked to share with other participants their best examples of actions that are in line with sustainable food practices. These could include news about seasonal and Egyptian food promotions, ideas about recycling systems, suggestions as to food waste reduction schemes or anecdotes about growing vegetables and herbs on the hotel premises. By sharing their best practices with the entire assembly the more than 35 key position holders of the hotel industry in attendance learned from each other. Sabine Gnyp, a representative of QTA, one of the project partners, was attending the session so as to update Germany on the progress made by the participating hotels. A list of the Best Practices in Food Sustainability was drawn up during the session and shared by all. The ECA also launched a Sustainable Kitchen What’s App group which will allow all participants to continue sharing their best practices.

Sustainable Kitchen

Portioned Salads at Labranda Club Paradisio

The on-premises sessions took place at the Steigenberger Golf Resort and the Labranda Club Paradisio, both located in El Gouna and Sunrise Mamluk Palace Hotel located in Hurghada. The hotels received two days intensive training in the implementation of their food sustainable practices. The on-premises program consisted of an in depth training session on food waste reduction, on internal communication (among staff members) and on external communication (with guests) of sustainable food practices as well as on how to implement sustainable food strategies across the board of a hotel operation. The program further consisted of assessing a hotel’s sustainable food practices which included purchasing, food preparation, menus and buffet presentation and waste control. Custom tailored recommendations were given for possible improvements at each hotel. And just as happened last February, with the Sustainable Kitchen training workshop – foundation level, the ECA had selected three trainers, who brought a combination of professional experience and expertise of different kinds to enhance the performance of the participating hotels.

To conclude phase 2 of the project the Egyptian Chefs Association plans to conduct the on-premises program at the Dawar El Omda, Sultan Bey and Rihana Hotel in El Gouna later this year in November.

The Egyptian Chefs Association wishes to thank Steigenberger Golf Resort and Sunrise Resorts & Cruises Egypt for their excellent hospitality. The Association also wishes to thank ECA Founder & Honorary President, Chef Markus Iten and ECA Board Member and Food Business Entrepreneur Ramy Hassan as well as the Association’s Executive Director Mirjam van IJssel for conducting the training. Steigenberger Golf Resort
Sunrise Resorts and Cruises Egypt

List of Sustainable Kitchen Best Practices Shared
How much water is needed to produce food?

Sustainable Kitchen Practical Session 2017

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