00:00:00: Very nice to have you all here at the second day of IGE, alright?

00:00:04: And we're gonna have a nice

00:00:06: fireside

00:00:07: chat discussion about hospitality for a better future.

00:00:13: Our discussion today will be about shaping sustainability with purpose and action in the hospitality

00:00:19: industry.

00:00:20: We are going to have four panelists on stage but before we get there i just want tell Two, three very brief things about B-Lab.

00:00:28: So you understand why we put those four people together today?

00:00:32: And my name is Giovanna.

00:00:34: I'm the communications and community manager at The Beelab Switzerland Foundation and be lab is a nonprofit Swiss foundation.

00:00:44: Our aim is to really transform the global economy for a more regenerative system.

00:00:52: That's because we really believe in an inclusive and equitable and regenerative economy, And our mission is to transform the way business has done today.

00:01:01: We believe that every business can be a force for good.

00:01:06: Very briefly what do?

00:01:08: We are active in many dimensions from programs and certification to policy change, education research into impact management.

00:01:19: What I'm going to be focusing on in these sixteen areas is the B Corp and Swiss Triple Impact Programme.

00:01:27: That's what we are best known for.

00:01:29: We're known as the B-Corp Certification which is an international movement of companies.

00:01:36: Here at Switzerland we also have a Swiss triple impact program.

00:01:40: why I'm focusing on those two.

00:01:42: It's because our panelists today, they are all part of our bee ecosystem.

00:01:46: They're all part these two programs and certifications.

00:01:50: So just very briefly about the BeeCorp.

00:01:53: Maybe some you have seen The bee with a circle around That certification Already quite well known.

00:02:02: We've more than ten thousand BeeCorps in the world Certified here in Switzerland More then one hundred and fifty companies that are a B-Corp headquartered in Switzerland, but also more than six hundred and fifty B-Corps active in the country.

00:02:17: And all of them have one common goal to really use business as a force for good!

00:02:22: On the Swiss Triple Impact Initiative it's an initiative we created mostly for SMEs... ...to support SMEs combine their goals with SDGs so create a sustainability strategy and it's mostly focused on SMEs, but by now we also have a lot of large enterprises that have joined our program.

00:02:43: And this initiative is really focused... We've got a lot sectoral pathways!

00:02:47: Our focus has been on collective action.

00:02:50: I'm sure many of you here in the room today face challenges especially in the hospitality industry where you cannot tackle alone.

00:02:58: That's why we're focusing on the sector or pathways, these tackling systemic issues together Some companies that you may know, that are certified or they're part of our Swiss Triple Impact program so it's already out there also very much in the hospitality industry.

00:03:20: But enough about

00:03:21: us.

00:03:23: I'm excited to get into challenges and best practices that our speakers have to share with us today.

00:03:33: So I'd like to welcome on stage the four of you, so Achtur Brault is the founder of Chef Guhmei.

00:03:43: We also have Paz Caldieri ,the co-founder and member of the executive board at Planted

00:03:52: Mike

00:03:52: Hecker Founder & CEO of BeWater And Sophie Boss Hardhead of Sustainability at TransGuHmei.

00:04:02: Welcome!

00:04:06: Like i said Our chat would be about hospitality for the future, a better future.

00:04:13: And what we'll try to do is bring concrete examples of your best practices and challenges on how you can have sustainability not just as side quest in companies but really part of business model or driving force.

00:04:33: When we talk about sustainability, and especially in Switzerland I think something that comes to mind very quickly is local production.

00:04:42: We here in Switzerland is quite big to know where something comes from that you are consuming, and I guess it's also becoming big around the world.

00:04:50: So i'd like start on this topic of local production And maybe we'll start with you Arthur.

00:04:54: so You're the founder chef gourmet chef gourmets a supplier of premium bakery products right for the restaurants cafes hospitality in general.

00:05:05: And you recently made a bold move, which was to move your production that was in France... ...to Switzerland.

00:05:14: Now you're working closer with the end consumer.

00:05:19: My question then

00:05:19: is what

00:05:20: motivated this shift?

00:05:24: What challenges or surprises came along the way of producing locally?

00:05:30: So the idea actually was, so we've been distributing Breeder products.

00:05:35: So Breeder is one of the biggest company in bread and Vienna's premium

00:05:39: product

00:05:40: And we have distributed Breeder for fifteen years.

00:05:43: Before that I worked with Breeder five years then I had been a distributor.

00:05:46: during those fifteen years Just after Covid it was time to start.

00:05:51: We started our first certification at B Corp trying to reduce our footprint, and came in mind... ...to try to re-loculate the production from France into Switzerland.

00:06:08: And so it took a while for this idea

00:06:12: to come.

00:06:13: The main

00:06:13: issue was that Bredor was roughly seventy percent of our turnover.

00:06:19: So we couldn't make it against Bredors because they were just impossible!

00:06:24: But when I talked with Bredo about my project producing in Switzerland, then came up the idea of doing a Breeder Swiss.

00:06:32: And this is what we did actually.

00:06:34: so it takes about two years and we just started last month really with the first production of Jan-Wazery and Bread in Switzerland.

00:06:43: So were based on Coussé which was on Kanto Fribourg Just near Payern.

00:06:50: One of the biggest challenge of course Is the price for raw material.

00:06:55: Just to give you an idea, the butter which is really a very important product raw material for us The better.

00:07:02: it's five euros

00:07:04: in Europe

00:07:05: France

00:07:05: Germany whatever.

00:07:06: It's fifteen francs In Switzerland.

00:07:10: So

00:07:11: so you have some import tax and which makes Italy a little bit lower.

00:07:14: but the gap Is huge?

00:07:16: You have to make sure that your customers

00:07:18: will be willing

00:07:21: To pay the premium for the Swiss products.

00:07:24: Yeah And I guess It was a big thing that you've been working with Bredor for years, right?

00:07:29: So I'm sure they made it easier to make the transition.

00:07:33: Definitely!

00:07:33: I mean...I have been working four Bredors during five-years and with them in fifteen years.

00:07:39: so of course You build very tight relationship And helps when we go into this kind of projects together.

00:07:47: Along the same lines of local production.

00:07:49: i'd like to pass on to Mike because what BeWater does is Well, you install on-site filtration systems to replace

00:07:58: single

00:07:58: used bottles.

00:07:59: Which means they bring the local production of bottled water.

00:08:02: two restaurants and two cafes in two hotels right?

00:08:05: So local production is indeed a kilometer zero actually meter zero.

00:08:12: so your model was built on that Your business model with milk build on that And we know that hospitality's a lot about guest experience.

00:08:22: Could you

00:08:23: share with us a story of a partner that has made the shift with you, maybe also focusing on guest experience and what you learned along the way together in introducing these filtration systems?

00:08:34: And how is it for the consumer

00:08:39: as well.

00:08:39: Sure!

00:08:40: With pleasure.

00:08:41: So first off we are... We're a water brand and more than a brand.

00:08:48: then a filtration system.

00:08:51: And yes, bee water at the concept is you can produce locally.

00:08:56: Locally means in every restaurant or in every big city if we are talking about bottled water.

00:09:03: and so where were innovating?

00:09:05: a lot was to make...to primerize your tapwater To make it's best water that you could drink by providing filtration system to start with take away all the impurities but keep the minerality in.

00:09:22: But also bringing something more, so we have three different products and I'll come to an example at the end.

00:09:31: The first product is filtration system that you install on a restaurant or hotels bar.

00:09:37: That on top of filtering would activate water Water that is activated, what's happening in the natural water source when it comes out of its source.

00:09:47: We do the same at the nozzle.

00:09:49: so thats one innovation we brought.

00:09:52: Swiss patented innovations are very proud to be Swiss and has a mechanical watchmaking type of innovation as well.

00:10:04: The second innovation that we brought is to take it a bit further, only for high-high gastronomy.

00:10:11: We have an active carafe which takes the electromagnetic noise around us and gives even a further acceleration of the water molecule And this impacts your taste.

00:10:22: So its first water in a gastronomic setting would impact whatever you taste next.

00:10:29: And the third innovation, which is maybe biggest today in scale.

00:10:33: Is that we develop a circular bottle.

00:10:35: so this bottle would be used probably for next ten years coming back and forth... ...and it's bottled into big cities.

00:10:46: Several examples, one is maybe burn where we have our bottling facility at the Burn Expo.

00:10:52: So inside the Burn expo We bottle bee water at the expo for being used For The trade first but also for all the restaurants in burn.

00:11:02: and Maybe the best example to use Where?

00:11:05: All the three innovations are coming two places In Places like caviar house.

00:11:12: so Caviar House would Have a system in A bar bottled water for people that sit on the tables, and a very

00:11:21: exclusive

00:11:22: caviar-and-water experience with active flasks.

00:11:28: And we have the same... We're developing in the same way of people like Mandara Hotel and so

00:11:32: on.

00:11:33: Wow!

00:11:35: To think that water can may be that big an influence what to taste at restaurant is crazy.

00:11:42: So I'm hearing from you you're bringing innovation, this change in the local aspect into your value chain and that has power to reshape industry.

00:11:56: You are reshaping both of them.

00:11:58: You make sustainability very tangible also for consumer at end with local production.

00:12:03: but I would like talk about making sustainability measurable .

00:12:07: That's accountability topic which is so big as or not just becomes, but is a buzzword and reporting in everything.

00:12:19: It's such a big part of the puzzle.

00:12:21: so how do we ensure that all those bold actions you are doing they're also parts of the value chain?

00:12:27: They aren't singular to you!

00:12:29: That brings me maybe to you Sophie.

00:12:32: So here at the head of sustainability at Transgurme Switzerland leading wholesale supplier for hospitality industry restaurants as well part of Cope Group, and as a part

00:12:46: of the

00:12:47: group I have to say you've got very ambitious sustainability goals which is great one including a forty-two percent emission reduction by twenty thirty.

00:12:57: And i can imagine that managing data measurements across such big networks cannot be easy.

00:13:06: so what's your biggest challenge?

00:13:10: And also, where have you seen the most encouraging progress so far in gathering data to make sustainability measurable?

00:13:20: Thanks for that question.

00:13:21: So I think the biggest challenge is really data.

00:13:26: You need to know what you are or to have an initial situation and do your measures.

00:13:36: So this was really the biggest challenge to get data and then you need to evaluate what data is needed at all.

00:13:44: And we have CO² emissions in delivery, in warming our buildings or cooling our building with recycling so on... Have a look at what are all our processes within our company and how do we get the data.

00:14:03: So, We need to have good collaboration with All of the departments in our companies.

00:14:09: so really communicate What Do we Need?

00:14:12: To have common sense Of The Data that we need but also With the suppliers because we're not only emitting CO² In Our own Company But Also along the supply chain.

00:14:25: So we need to evaluate everything beforehand and after our own processes.

00:14:34: We also need to work with suppliers in the end, to achieve our goals.

00:14:39: but for data you also need good tools.

00:14:44: how together the data... But I have to admit that we worked a lot with Excel still!

00:14:51: But yeah, it's also a challenge to somehow get the tool maybe in future.

00:14:57: To get data and validate it in good way.

00:15:03: Yeah And lesson learned is really how to increase implement the measures and to talk with internal and external partners, to achieve all your goals.

00:15:25: If you first need to implement knowledge or assess where everyone is standing then gather common knowledge on a topic.

00:15:42: So I'm getting a lot of collaborations.

00:15:44: They go to orchestration, internal and external from you.

00:15:47: so with your team which is not small-team right?

00:15:50: Talking about TransGurumi but also with your external partners.

00:15:53: And it's that working out for the external partners too get data because i can imagine all them have same drive for sustainability as you

00:16:03: At the moment, we're working a lot with assumptions across for example our assortment and We need to work on improving our data And also maybe get data from our suppliers beforehand.

00:16:17: So we have to talk

00:16:20: them

00:16:22: to have a look that we can have the same data, because everyone at the moment is working with assumptions.

00:16:29: There are no regulation on it in the moment which also challenge and there's lots of programs as well co-op together our suppliers such like common

00:16:46: emission

00:16:46: calculation

00:16:47: in India

00:16:48: And then do measures too.

00:16:51: So you talked about assumptions and after immediately went yes, would like to react?

00:16:58: It's a real challenge today.

00:17:00: A lot of us are working with assumptions because there is no regulation.

00:17:07: Success factor, I think for all the build-up community in the coming years will be to have some regulations and recognition of companies which are truly involved into this kind of movement.

00:17:20: Because we need to move fast but with no support from the state or regulation... public sector

00:17:33: It's back!

00:17:36: Well, point taken.

00:17:40: Thank you!

00:17:41: And maybe let's move to you Pascal because well... You're the co-founder of Planted.

00:17:44: Planted is Zurich Foodstek startup redefining protein in industry not just hospitality but food industry

00:17:54: and

00:17:55: your guys do it with very few additives In the cleanest way possible already to ditch

00:18:02: what

00:18:02: other Alternatives have heard in the past about being an alternative to meat or protein.

00:18:08: You really rely a lot on data, and if you buy a planted package at the supermarket... ...you see how much you're saving for water and emissions.

00:18:17: so your biggest competitor is the meat industry!

00:18:20: And I can imagine that relying on data is a big argument right?

00:18:25: So my question to you which then i would like open it up but let's start with Pascal what has been the hardest

00:18:31: part

00:18:32: of making those metrics actually useful for your hospitality partners?

00:18:40: A

00:18:40: good question.

00:18:44: Since I'm not sure how much hospitality partners care these days about sustainability measures and the aspects what their choice of protein

00:18:55: leaves at

00:18:57: a table in this world, so sustainability is an important one because it's One of the four pillars, why we found it planted.

00:19:06: I think there's always something around animal welfare that is a good reason Why you shouldn't eat protein from animal sources?

00:19:13: There's human nutrition.

00:19:18: So many billions are spent on health care Because we eat too many animal proteins yet with subsidizers On the other hand.

00:19:26: so i think when We talk policy and government then yeah could go for ages.

00:19:33: And then there's obviously, yeah.

00:19:34: The efficiency of a supply chain right?

00:19:36: We grow plant-based proteins.

00:19:40: we choose

00:19:42: in over ninety percent Of the cases to feed them into animals to then Feed to us animal proteins which is Not just unsustainable but severely just inefficient.

00:19:53: so at planted we wanted to tackle this by building a brand Building kind of a movement But doing that with product being super transparent about how less impact our products has on this planet than animal counterparts, because in the end it is a protein.

00:20:13: A fully bio available plant-based protein In our case fermented even better for digestion etc.

00:20:21: But I'm do asking myself a little bit and maybe that's then the question The philosophical one to solve for the next half an hour or years how much our consumers care about that.

00:20:34: Yes, we can call for government interaction but I think and take this with a lot of love.

00:20:40: But as long as we say hey We only look at our own trucks Our

00:20:44: own

00:20:45: cooling systems And How nice the energy Sources are?

00:20:57: Local butter is better than European, but I get that.

00:21:00: But best would be you know from a sustainability perspective clearly plant-based butter.

00:21:05: Or how much animal foods do i supply to our animal proteins?

00:21:09: Do i supply two my customers and How important it's me as a Leading distributor That My scope three will have somewhat of A Better outlook on this planet.

00:21:22: then It does currently And i'm not sure how honest This conversation always Is these days in the boardrooms.

00:21:29: Do you share that?

00:21:29: I see a lot of nodding.

00:21:30: So is it similar to you, then you're also not sure to what extent your customer is worried about that.

00:21:38: if its something thats more on your side but or actually the four-of-you are examples of companies really doing the extra mile do You Also do It because we See A demand for it?

00:21:48: maybe let's dive into this a bit.

00:21:51: I

00:21:51: think we cannot work alone on that, so we need our customers to work with us.

00:21:57: We have an assortment of everything also plant-based assortments But we can't force them To buy it.

00:22:06: So in our society Maybe know how or I don't know maybe that we care more about and our environment for sustainability And

00:22:21: then

00:22:22: I think we can achieve more than just we as a company ourselves.

00:22:28: an issue of education especially in new categories, I think We are probably two new categories.

00:22:36: So you need to educate A lot because there is consumer to educate but also stakeholders to educate.

00:22:43: In the case of bee water, we see for example the hotel industry has a lot of sustainability benchmarks and KPIs.

00:22:55: So all of sudden this led to take away plastic bottles from their rooms.

00:23:00: but still it's okay in a hotel to have maybe good filtration of bottled water locally bottled in the

00:23:08: rooms.

00:23:09: but In a restaurant in Dubai or Singapore you can have water imported from Italy.

00:23:14: doesn't make sense.

00:23:15: Yeah, so we need to educate still a lot.

00:23:18: and I think regulators There's an issuance off how much regulation can come in.

00:23:24: yeah because polluting needs to be somehow taxed.

00:23:29: Absolutely

00:23:31: Just to give a positive path, we begin to see some movements and I have two examples in mind.

00:23:38: So of course we do work with suppliers which are B-Corp or STI so it came from two to eight suppliers either STI or B-Corps And we began to have customers who get involved.

00:23:52: An example is Eldora Which was going into the certifications.

00:23:57: They might be certified in

00:23:58: the

00:23:58: coming weeks, hopefully.

00:24:00: And so their relationship came from a supplier to partner.

00:24:05: So we were our suppliers and became partners because they really needed us you know To go help them work on the BICOP certification.

00:24:14: That changed a lot.

00:24:16: Another example that I had just this week is Sandoz Foundation.

00:24:22: They have very nice hotels in Lausanne And we were talking with the purchaser, with a chef for many months.

00:24:29: Just on Wednesday during the STI... ...we talked about Big Cup and so on.

00:24:35: I got in contact with the Sustainable Director.

00:24:38: She came to me.

00:24:39: she said that During your speech i was just sending an SMS to my purchasers asking are you working as leader of Chef Gourmet?

00:24:48: The guy went yeah!

00:24:49: We're talking together.

00:24:50: and she went like okay go!

00:24:52: Then the purchaser gave it back.

00:24:55: Okay, if the sustainable department is with us we'd make everything a lot easier.

00:25:00: So

00:25:01: We

00:25:01: begin to see some movements which are very interesting.

00:25:04: I really like this point you're making and of...I mean i know You work With A Lot Of Suppliers that Are B-Corp That Are Such Triple Impact Participants And Then Like To Said They're Becoming Also Partners Not Just Suppliers.

00:25:18: But Ultimately it's also a business decision that you make to work with them, right?

00:25:22: It is not just because they have the label and now I am going to work for that company.

00:25:27: So could you talk more about why do these companies share their purpose?

00:25:37: but what makes you want to work on this business-wise?

00:25:45: When working between big clubs or STI you already share a lot of values

00:25:50: Just I mean

00:25:51: and you gain a lot of

00:25:53: time,

00:25:55: yeah A lot of purposes.

00:25:56: You know your on the same line

00:25:58: And they

00:25:58: make things it's a lot easier

00:26:00: and

00:26:01: In Your trust people that think a lot faster so everything gets easier.

00:26:06: in The end you need to have good products should be needed To have prices which are not crazy?

00:26:11: I mean Everything will come back but

00:26:13: at

00:26:13: least you share something together.

00:26:17: A handshake is a handshake.

00:26:23: I know we're start-up,

00:26:24: scale up

00:26:25: whatever but having authentic partners and hey if it's a label or not you can discuss that

00:26:31: all day.

00:26:32: Not sure...I'm not the biggest fan of them!

00:26:34: But at least it gives you a certain common ground.

00:26:38: then in the end You tell pretty quickly whether another company is authentic about their values Whether they act on them a label printed somewhere?

00:26:51: I think hospitality and being B to be.

00:26:54: it's the question of trust.

00:26:56: You're doing long-term relation with, uh...with a customer And i think B Corp and the communities community are creating trust Being transparent being more than just product or service.

00:27:11: This comes well when they labeled

00:27:14: Good, no very good to hear.

00:27:16: So again I'm hearing trust and here in collaboration.

00:27:18: I am hearing a long-term.

00:27:20: so this seems to be A common theme since the beginning of this panel.

00:27:24: And i would now like To go into scaling Because we started on local production.

00:27:30: We talked about measurements.

00:27:32: Now let's talk About scaling ,and im looking at The two view In middle.

00:27:35: you both are start up scale Up becoming bigger businesses.

00:27:43: So my question is how do you make sure that you grow but not at the expense of your purpose?

00:27:49: How do you keep that especially when you expend into newer markets, maybe Mike You just uh You are in that phase right now going into bigger markets.

00:27:59: Would like to take that first.

00:28:01: Sure happy Um so yeah we raised about forty million a year ago In order to scale up The activity.

00:28:12: But at the end of a day, it's same activity but in more cities.

00:28:16: So they formalize is the same if we open a bottling facility in Bern and next week will be opened in Marrakesh.

00:28:23: It's the same unit or way to approach the market.

00:28:28: What does take?

00:28:29: Is building systems Making sure that you can replicate as you grow educate.

00:28:38: It's difficult to bring be-water values to a Chinese consumer.

00:28:43: They don't drink water, they drink tea... How do you relate that?

00:28:47: So there is a lot of adaptation but what I'm very pleased and even amazed.

00:28:54: if you go North America or Asia people get the mission.

00:28:59: They get the missions where water should be local.

00:29:03: Water should come from your own city and here is a company that gives you the solution of how.

00:29:10: And so, it gives me a lot of joy and fuels the purpose.

00:29:16: Great!

00:29:17: Same question to you Pascal – How do grow not at the expense of sustainability goals?

00:29:25: In our case I think sustainability's always on the very core what we're doing.

00:29:33: My focus the last few years wasn't How do we grow not giving up on the purpose?

00:29:39: But how do we keep or making our product better while we scale like and I can only applaud Our technical team, my co-founders from the food science side And engineering side where We're able to produce now five tons a day of steak versus Two years ago ten kilos at a better quality and much better price point.

00:30:09: And I think that was, in our case the biggest challenge

00:30:17: to

00:30:18: scale production or impact.

00:30:23: The other part of purpose is culture.

00:30:29: Do you

00:30:30: bend over backwards?

00:30:34: offers you an unethical solution to something?

00:30:38: or Yeah, I think that's all about culture and To us.

00:30:45: You're a founder.

00:30:46: I'm a founder.

00:30:47: This is the reason why we did this right?

00:30:48: I hope corporates can keep the same.

00:30:52: your founder also sorry But it was there isn't what he did.

00:30:55: this too not having to bend over backwards and make all the compromises that often happen in a corporate environment, I'd say.

00:31:07: How is it for you?

00:31:08: Compromise come if... If you don't have a brand and then we need to stay very clear what the brands are standing for.

00:31:20: In the case of B-Water We had a lot of temptations.

00:31:23: Can we co-brand?

00:31:24: the bottle can do things.

00:31:28: It's choice And stick with your choices.

00:31:32: In our case we don't read

00:31:37: And and for use of I mean they just said you know there are three founders.

00:31:40: They came into business with that purpose, but the reason is at a larger scale.

00:31:48: You're not necessarily scaling up at moment But your still dealing With huge revenues in products.

00:31:57: How do keep purpose really?

00:32:02: Yes, of course.

00:32:05: We grow but also we have the chance to improve our assortment for example or to be a good partner with others and work on sustainability programs For example working as a foundation member in board members united against waste Bundesamt für Umwelt, BAFU for the action plan reducing foot waste of four fifty percent until twenty thirty.

00:32:41: So we have a lot of action groups in different sectors like production, gastronomy retail and wholesale.

00:32:54: We see that we have all the same like challenges also again with data, but also with the measures.

00:33:02: and Yeah in these working groups.

00:33:07: We got ideas how to work together How to solve a problem?

00:33:12: And then there were other Working Groups out of this and with working from all the companies across supply chain to tackle a problem.

00:33:23: And this is really impressive, uh...to see what was within two or three years that we achieved.

00:33:31: um..really across whole supply chain and everyone working on it even if they see challenges.

00:33:40: We can only work with limits of our customers.

00:33:46: We can only do things that are accepted by our customers, because otherwise we do it and then it is left out or create even more food waste.

00:33:58: So this a challenge –we need to also include society as the needs of our society but we're on their good way.

00:34:09: Also at Transcomi To all the products that we bought or food is needs to be consumed by humans for a ninety nine point five percent and We we over achieved our goal already And we improving with working with our partner fish line deck to donate The foot that we can sell anymore, but it is still good.

00:34:34: so we donated.

00:34:35: This Is really valuable?

00:34:37: It makes hope that we Can achieve something

00:34:40: actually.

00:34:42: So then in your case, you also look for those partnerships at a larger scale with governments like mentioned with BAFO.

00:34:49: I mean of fifty percent food waste reduction by twenty-thirty is quite big one and i'm assuming that the two we deal to some extent with concerns around food waste right?

00:35:01: Would You Like To react on That And How You Deal With It?

00:35:04: Maybe After.

00:35:06: Actually, on food weights we don't have a lot of impacts.

00:35:10: It's more about our customers.

00:35:12: but We've been working under the reduction in our footprint for wine now and Yeah, we managed together with our transport partner which is quite very important in this scope.

00:35:24: Of course the scope three was to make a partnership Together in order to reduce and will be reduced Thirty percent our footprint impact.

00:35:35: So yeah, we need some goals We need some data to focus on and

00:35:41: Yeah,

00:35:42: it's quite.

00:35:46: I think the food waste that we directly see is the one that we are Directly responsible of I guess mostly in the factory.

00:35:56: That hurts on a lot of sides.

00:35:59: so

00:36:00: there was like Focus to minimize that.

00:36:03: I think we're below one percent, but then in all honesty obviously it's also about forecasting.

00:36:08: on our side We have a supply chain.

00:36:11: That where?

00:36:13: We pasteurize all our products at the end of her production facility so we can maximize our shelf life in A cool environment.

00:36:23: were most retail products are sold out and Maximize also on an on a frozen environment almost for food service products or sold out And that gives us a lot of flexibility in changing up a misforecast product from one channel to another.

00:36:43: But yes, I think it's probably more so on you and then the end consumer...

00:36:48: ...to

00:36:49: have big focus on making sure food went through all steps.

00:36:55: Imagine what happens when we create food at

00:36:59: our table!

00:37:02: We have an angle on waste as well.

00:37:05: I mean, this bottle... This is a asset that can be used for ten years.

00:37:11: If we don't get it back It's lost.

00:37:13: So happily we live in the country That knows what are returned logistics But many countries do not.

00:37:20: And when you come to a country like UAE or Singapore You need educate them That these bottles are ours and should come back.

00:37:31: Otherwise, it's a waste.

00:37:33: The worst bottle of water you can serve is not PET.

00:37:37: It's bottled in glass that you use one time.

00:37:41: So imagine your again in Singapore and have bottles from Italy.

00:37:44: I don't say the name of their brand In glass at once.

00:37:48: That's the worse.

00:37:49: Better used plastic.

00:37:51: But so we try to educate on not wasting our resources.

00:37:56: And how do you do that?

00:37:58: Is it with the depot or...?

00:38:01: Unfortunately, unfortunately its by taxi.

00:38:05: It costs five dollars or two dollars and if don't give back then I'll charge you.

00:38:14: You need to educate.

00:38:16: That's a very clear example.

00:38:17: Maybe back to you, Sophie on this food waste target.

00:38:21: Could you give us some concrete examples of what Trans-Gurme is doing?

00:38:25: What you've changed or implemented To meet that target which we have set with BAFU?

00:38:30: Yeah...what really worked out was again data.

00:38:34: So..we didn't know what was thrown away Or what was donated.

00:38:41: Improved our software so that we can track what was donated and then we can really measure What was food safe?

00:38:49: And most of us would loss.

00:38:52: Yeah, but also We see examples in retail.

00:38:57: And some of them week we did before like we

00:39:02: Can

00:39:04: Freeze our food, some of them that are allowed from regulation.

00:39:10: then we can freeze and still sell or donate.

00:39:16: Retail is doing it as well but they started later because they saw.

00:39:19: okay It's possible.

00:39:20: We need to try this also

00:39:23: And with you Arthur is freezing something You work on Wednesday Freshly baked keep please at our event in burn.

00:39:37: They were definitely now frozen.

00:39:39: But is that what you do to avoid food waste?

00:39:43: To some extent too.

00:39:45: Actually actually all of the products are frozen.

00:39:50: It's the only way, you know two not add conservatives.

00:39:54: it's The best way to keep the product off course he does have an impact.

00:39:58: we have to.

00:39:58: so Now with trying to go on

00:40:01: new

00:40:03: new energies, new chambers to freeze the products with lower consumption of electricity and so on.

00:40:13: There's a lot to do it moving very fast.

00:40:16: but good thing about frozen product is that you can manage for restaurants or hotels through their consumptions day by day which reduces food waste.

00:40:28: We're

00:40:29: reaching the end of the panel, so I have one last question for all of you and then i'll get your answers which is what is One Action that every hospitality business those who are here And The rest Of This Huge Fair.

00:40:47: So What Is One Action That Hospitality Businesses Can Take Tomorrow Next Week To Move Towards Real Sustainability Real Impact?

00:40:59: Maybe I can start please.

00:41:01: Um, i think it's really helpful to To start measuring food waste.

00:41:07: what is occurring like in the kitchen?

00:41:10: What is coming back on there from the from the customers and Then you're really It's not only good for the environment But do really can save money with that which is also important i think In this case

00:41:28: cost-saving, absolutely.

00:41:31: My case is very easy.

00:41:32: Consume be water?

00:41:34: No,

00:41:35: consume

00:41:36: local.

00:41:37: If you have a choice and there are choices favorize local then transport

00:41:43: it.

00:41:44: There

00:41:45: always choices!

00:41:45: You're at hundred percent right.

00:41:47: hey my

00:41:47: pitch is super

00:41:48: easy.

00:41:52: take

00:41:53: one menu item that you make with beef currently Change it with a planted stake and you're saving yourself ninety-seven percent CO² emissions.

00:42:02: Happy to help if I can!

00:42:03: Wow,

00:42:05: great.

00:42:07: So yeah measurements is i think the most important because If you really want to focus on where you can change things You have to measure first.

00:42:16: And people at a lot of hotels restaurants they just don't have any idea what The impact.

00:42:22: so that's the first point.

00:42:24: and of course try to work locally.

00:42:26: I mean we made the move.

00:42:27: so if they could make it as well, this would be very helpful.

00:42:31: You took

00:42:31: that first step and the rest of them can run?

00:42:32: Exactly!

00:42:33: We're waiting

00:42:33: for them.

00:42:34: Great!

00:42:35: So what i'm hearing is back to the points that were covered in this panel.

00:42:39: right consume locally.

00:42:43: There is a stakeholder orchestration needed.

00:42:46: You need to get the data, not just on your side but also in your supplier's site.

00:42:50: maybe you're new.

00:42:51: entire value chains are also under downstream side of what happens next right?

00:42:57: Thank you so much.

00:42:58: that was really insightful.

00:43:00: let's give it up our panel and Maybe I'm now.

00:43:08: final note What i'd like to say Is well we talked about here today.

00:43:13: there Was A lot About collaborations Right It was All the time talking about this, the stakeholders how we need them.

00:43:20: How you have long-term partnerships that really support.

00:43:24: bringing production locally builds trust and I'm sure all of you here face similar challenges in the hospitality industry.

00:43:33: so What if we could all get together, because there's so much knowledge in this panel.

00:43:38: There is a lot of knowledge I'm sharing with the room and entire fair.

00:43:42: The idea was to share these best practices... ...to create something that would really change the hospitality industry.

00:43:54: That's already happening.

00:43:57: B-Lab Switzerland is partnering with the EHL, The Hospitality School in Lausanne to create a hospitality coalition in Switzerland.

00:44:08: We are going to be launching that very soon and would like all of you To be part of it.

00:44:12: so if your interested scan the QR code So we can really make this a collective movement.

00:44:19: A collective action because All these challenges supply our measurements.

00:44:23: regulation You cannot tackle alone.

00:44:25: We need to tackle it as an industry, a

00:44:27: movement.".

00:44:28: So thank you so much!

00:44:29: I hope see all of you at the Hospitality Coalition meetings

00:44:33: soon!