Page 144 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Sustainable Sourcing: Ensure that all seafood used is sourced Continuous Improvement: Regularly assess and refine
from sustainable fisheries to minimise ecological impact. This processes to enhance efficiency and effectiveness in managing
aligns with the industry trend towards responsible seafood seafood shell waste. This could involve setting targets for
sourcing, as exemplified by Iberostar Hotels & Resorts' waste reduction and recycling, and regularly reviewing
commitment to 100% accountable and sustainable seafood progress towards these targets.
sourcing by 2025.
Waste Segregation: Establish a systematic approach for Collaboration with Experts: Partner with environmental
segregating seafood shell waste from other types of waste organisations or academic institutions to stay informed about
to facilitate recycling. This is crucial for the success of the best practices and innovations in waste management. This
proposed eco-solutions and aligns with best practices in waste ensures that ParkRoyal Collection remains at the forefront of
management. sustainable practices in the hospitality industry.

Energy-Efficient Processing: Implement energy-efficient Supply Chain Engagement: Work with suppliers and partners
methods for cleaning and processing shells. For instance, to extend sustainable practices throughout the supply chain.
consider enzymatic cleaning as a more environmentally This could involve encouraging suppliers to adopt similar
friendly alternative to heat treatment for removing organic waste reduction strategies.
residues from shells. Monitoring and Reporting: Implement a robust system for

Water Conservation: Implement water-saving techniques in monitoring and reporting on the environmental impacts of the
the shell cleaning process. This could involve using recycled project. This transparency can enhance ParkRoyal Collection's
water or implementing a closed-loop system to minimise reputation as a leader in sustainability.
water waste.
With the adoption of these good environmental practices,
Eco-Friendly Product Design: Ensure that the products ParkRoyal Collection can not only reduce its ecological
created from shell waste (candle holders, detergents, cement, footprint but also inspire other businesses within the
seasonings) are designed with their entire lifecycle in mind, hospitality sector to follow suit in their sustainability efforts.
minimising environmental impact during use and disposal. These practices demonstrate a comprehensive approach to
environmental stewardship that goes beyond mere compliance
Packaging Reduction: Minimise packaging for products with regulations to address environmental challenges in the
created from shell waste and use eco-friendly packaging
materials where packaging is necessary. This aligns with hospitality industry proactively.
broader efforts in the hospitality industry to reduce packaging
waste. Eco-Solution 1A – Candle Stand Made from
Seafoods Shell Waste
Employee Training: Provide comprehensive training to all staff ParkRoyal generates approximately 60,840 kg of waste
members on the importance of waste segregation and the new annually from the buffet at their Lime Restaurant, as shown
eco-solutions being implemented. This ensures consistent in Figure 1. As a popular venue for hosting events such as
application of sustainable practices across the organisation. wedding banquets, corporate dinners, and seminars, clients
often purchase souvenirs for their guests. This inspired the
Consumer Education: Implement programs to educate
guests about the shell waste recycling initiative. This not only idea of repurposing seafood shell waste and using cooking oil
raises awareness but also encourages guest participation in to make eco-friendly candle sets. The collected shell waste
sustainable practices. is washed, disinfected, and thoroughly dried before being
ground into a fine powder. This powder is then used to create

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