How to Reduce Trash in the Hospitality Industry
The European Commission reports that tourism generates 6.7% of Europe’s trash. Cutting, recycling, and reusing materials – especially plastics and cardboard – not only helps fight climate change but also improves your bottom line.
Trash Reduction as a Pillar of Hospitality Excellence
In the hospitality industry, each guest generates around a pound of mixed trash every single night. Managing this constant flow of trash is an ongoing challenge for hotels and similar establishments. By lowering the volume of trash produced, businesses not only decrease their environmental impact but also stand out with a distinctive and responsible brand image.
Fight single serving
Individually packaged products – sachets and small packets – are among the largest sources of trash in hospitality. Simple changes can make a big difference: switch to pump dispensers for soaps and lotions, use jars and bowls for jams and condiments, and source baked goods from local suppliers. These swaps reduce packaging trash and help protect your profit margins.
Encourage Guest Recycling
Your guests can be part of your recycling process! By setting up dedicated recycling stations, visitors can separate paper and plastic themselves, streamlining your trash management. Pair this with equipment like trash compactors and balers to package recyclables efficiently and lower transportation expenses.
Conserve Water
Small adjustments can lead to major water savings. Placing pitchers of water on dining tables, covering swimming pools, and installing push-button faucets in public restrooms—cutting usage by up to 30%—are simple examples. Encouraging guests to reuse towels can also reduce laundry costs by an average of 17%.
Embrace Upcycling
Recycling items that might otherwise be trash is both budget-friendly and creative. Old furniture can be relocated to staff areas, damaged pieces can be painted, and glass jars or bottles can be transformed into vases or outdoor lanterns.
Minimizing Trash in Hospitality – A Philosophy and a Practice
In the hospitality industry, excess trash often stems from the misconception that keeping guests happy means encouraging unnecessary consumption. Shifting staff perspectives so they understand that customer satisfaction can also come from mindful, efficient use of resources takes time and commitment, but it pays off in the long run. Here are some examples.
- Guiding visitors to local attractions using Google Maps instead of handing out printed tourist maps.
- Providing diners only the napkins they actually need, or switching to cloth napkins rather than stacks of disposable paper ones.
- Developing an app for menus and amenities instead of printing traditional brochures.
Most importantly, empowering your team to share and embody your trash-reduction values during guest interactions builds a distinct and memorable identity for your hospitality brand.
We’re here to help
Reach out if you’d like to explore how Mil-tek can help your business streamline and improve your trash management, we’d love to hear from you.
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