Page 142 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Moreover, the project addresses the need for sustainable the issues of pollution and habitat destruction in marine
seafood sourcing and waste management in the hospitality ecosystems caused by improper disposal of shells3.
industry. As noted by the Sustainable Hospitality Alliance,
consumer demand for transparency in food sourcing and 4. Innovation in Sustainability: To position ParkRoyal
brand leadership in making sustainable choices continues to Collection as a leader in sustainable practices within the
increase. By implementing these eco-solutions, ParkRoyal hospitality industry. This aligns with the growing trend of
Collection is not only addressing waste management but also hotels implementing responsible seafood sourcing and waste
enhancing its brand image as a leader in sustainability. management practices, as exemplified by Iberostar Hotels &
Resorts.
The team engaged with ParkRoyal staff at the hotel on 28
March 2024, 9 April 2024, and 20 September 2024 to review 5. Economic Viability: To explore potential revenue streams
existing sustainability practices and present solutions to the generated from the sale or use of products derived from
identified challenges. A key focus for ParkRoyal was exploring seafood shell waste. This objective recognises the financial
strategies to minimise food waste generated from their daily benefits that can be derived from recycling and repurposing
buffet. Upon analysis, the team estimated that the buffet at seafood shells.
Lime Restaurant produces approximately 60,840 kg of shell
waste annually, resulting in an estimated carbon emission of 6. Consumer Awareness: To educate customers about the
730,080 kg CO₂ per year. sustainability efforts undertaken by ParkRoyal Collection,
thereby enhancing brand reputation and customer loyalty. This
Objectives addresses the increasing consumer demand for transparency
The primary objective of this project is to develop and in food sourcing and sustainable practices in the hospitality
implement sustainable practices within ParkRoyal Collection industry.
by reducing seafood shell waste through innovative eco-
solutions. The specific objectives include: 7. Industry Leadership: To set an example for other businesses
in the hospitality sector, encouraging wider adoption of
1. Waste Reduction: To significantly decrease the volume sustainable waste management practices. This objective aligns
of seafood shell waste generated by ParkRoyal Collection. with the need for improved and coordinated governance
This aligns with the global need to address the estimated 10 regarding ocean acidification and sustainable practices in the
million tonnes of shell waste produced annually in the seafood seafood industry.
industry.
8. Circular Economy Promotion: To contribute to the
2. Resource Repurposing: To convert waste into valuable development of a circular economy within the hospitality and
products that can be marketed or utilised within the business. seafood industries. This objective is in line with the efforts of
This objective is realised through the four proposed eco- organisations like the Iceland Ocean Cluster to promote zero
solutions: creating candle holders and souvenirs, developing waste in seafood side streams.
abrasive detergents, producing modified cement, and creating
food seasonings from shell waste. With the above objectives in mind, the project aims to foster
a culture of sustainability within ParkRoyal Collection while
3. Environmental Impact Mitigation: To reduce the demonstrating that environmentally responsible practices
environmental footprint associated with waste disposal and can coexist with business profitability and innovation in the
promote sustainable practices. This objective addresses hospitality sector.

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