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Destination circular economy: how tourism can become more resource-efficient – a CE2 Lab - Kitro
William Downey
Friday, Sept. 6, 2019 · 3:35 p.m. · 07m 34s
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well much buildup on off assessing the look she couldn't actually pushing french after which
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to be a a thank you for one would join this workshop and the stars yeah the cofounder of
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cut shows also here and we'll be doing little workshop the you can join off if you'd like to
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uh so i won't talk about what we actually do it quite show um to talk more
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about the food way situation uh it's in the well the end in switzerland and focusing on
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oh what food waste actually means for us and what we can do about it
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so these are few images that we've taken a over the past two years of restaurant
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trash bins a compost bins and hotels in hotels restaurants and canteens
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uh around the country and so it's kind of proof that food waste is a real issue
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and that we can really tackle even make a big difference uh no matter how we do that
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uh he's a few shocking number as a one third of all the food that is produced
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along the global supply chain is thrown away one third that's the size agriculture lee of china
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or if we take it down to switzerland if also all this with wood waste you could if you
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could spread it on the ground it would equal the area the size of the can tone of zurich
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that's a lot um it's not only through this going to waste it's watered slave uh it's energy um and it's land
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yeah and if when you're whatever you whatever commercial kits and throws away
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one key lower put waste equals completely uh in total five francs and
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fifty cents so it's a lot of money going to waste as well
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so we're tackling a catcher both the food waste situation and the food cost situation in the hospitality industry
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uh as specifically if you take all the kitchens other few too many numbers
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but if you take all the kitchens of all the restaurants and hotels around switzerland
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that would be cool seven tons of waste the kitchen it's massive it's very big
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a contract early so you have this massive waste problem and on the other side you have
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eighty seven percent of travel is next year to say they want the trials this terribly
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well they want trouble sustain early in the going to these places uh they're wasting so
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much food and also other types of energy uh there's a misfit that there's a mismatch
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um this is from booking dot com study may become button got dot com two years ago
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uh also sixty eight percent intend to stay in a in a hostile or hotel or motel
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uh that is eco friendly it's hard to say we go friendly when you waste as much food
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uh so it's not only the consumers that telling the industry what they expect
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uh it's also regulation and as was mentioned before uh they're these uh i
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mean you're all aware of the probably of the sustainable development goals of the un
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so we're tackling uh we're trying to tackle to make sure that the
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un reaches this goal of a ensuring sustainable consumption and production because if the
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consumers of fighting and the regulation is fighting this creates kind of a force
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effect an issue will have to change and it is changing for the better
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why just ways actually exist other five key areas of i. p. drives the food waste we don't know enough about it
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the infrastructure that we currently have to bring food from point a to point
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b. does not exist or is inadequate it exists but doesn't do very well
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uh there's a lack of focus on waste we focus very much on uh making money in making revenues making sure
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that uh you know with we don't want puzzles and we can forget about the rest we can forget about the waist
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until today which is great um there's we collaboration we don't really work together
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to find solutions uh and their inspection regulations this is something it's also changing
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so i'm not gonna go into depth about uh about like he solutions for each one
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uh but quite show with doing both were trying to increase awareness by speaking to you
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for example of just increasing visibility about the about the issue uh and doing talks around switzerland
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uh we're creating conscious consumers people who know a bit more about the issue and can subconsciously do something about it
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there's a this possibly to to do to to solve also um the lack
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of focus on on waste in the in the in the in supply chain
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um the second thing we do cut show is we using digital tools to
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improve the tracking it you can put numbers on issue then you couldn't take actions
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to reduce the waste if you don't have the numbers it's kind of fluffy it's up in the uh you don't really know what you can do about it
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so we're striving to put numbers on the swiss food waste issue and also global food with issue
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so the hotels restaurants whole study industry any canteen can then take action because they know what's happening
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really work together to do this and redesign better policies that actually not only say we want to reach these goals
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but say okay if we don't reaches goals will be some kind of penalty oh you know we have to change something
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so uh let's go a little bit in the gut show so we are trying to solve this uh put this issue the kind of prove that
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increasing visibility and putting numbers on the issue uh that creates dramatic results positive results
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uh let's take all hotels for example in the twenty hotels that we worked with uh last year
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um over two week time period they wasted on average a
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hundred fifty eight kilos of food you calling eight hundred to
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frank's into a two week period of time and just off the three to four months of knowing what's happening in the kitchen
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they were able to reduce and take action by significant
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drastic amount seven hotels were something canteens just by knowing
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and taking action uh you can make a positive difference of everyone knows a little bit more
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about the issue that's a positive a step and the second happening every single restaurant incessant like you
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hi
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i think you were mad
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how much you reduce the ways than them i mean i think
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measuring is one thing but then i imply implementing the changes is developing
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you may be a comment quickly would be done this yet so
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we uh we well maybe it's easier to explain what we do then
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uh we have a device that goes into the kitchen the device is made up of a scale that goes on the ground
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and the scammer that looks inside the the the garbage can and you can sit take these photos
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and that been goes on top of this so every time the rest the the shuffle the service number throw something away
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uh we can take automatically the weight and the picture and then we on the back and identify what's being
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thrown away exactly so that we can give that back to the chef and say this is exactly with runway
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with no effort on this site is no clicking as a button they don't have to identify themselves we do that for them
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so we do that analysis part for them that's not enough always chef sometimes in some support
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and so we get that them support in terms of recommendations that we give them how to reduce this waste
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um and we do that not because we're experts we do that because of other chefs we learn from the past
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and we creating these best cracked this is so if they have a problem with the rice waste of the bread waste we can go to them and say
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here are three good things you can do it in order to reduce that's we give concrete examples how it's been done before
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okay perfect thank you very much and so we want to give you not do possibility or just uh
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to exchange of a tree a person presented here and for this we have prepared to the tree tables
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and you would like to uh try new the table that you
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would like to add so you pretty choose and uh discuss what uh
Conference Program
Welcoming address by the Municipality of Ormont-Dessus
Eric Liechti
Sept. 6, 2019 · 9:48 a.m.
Opening of the 8th edition: "Mountains move, move us, move themselves... our role, our mission, our identity. "
Thierry Meyer, president of the Ecovillages Association
Sept. 6, 2019 · 9:53 a.m.
Inspiration. Protect our Winters
Nicholas Bornstein & Sarah Hoefflin
Sept. 6, 2019 · 9:59 a.m.
Round table : How sport can be a driver of the sustainable agenda
Françoise Jaquet, Sarah Hoefflin, Neil Beecroft, Sina Schneider, Nicholas Bornstein
Sept. 6, 2019 · 10:14 a.m.
CE2, Circular Economy Entrepreneurs: here we go!
Cornelia Giger, Adèle Thorens, Corinne Feuz
Sept. 6, 2019 · 10:55 a.m.
A solar park on a mountain lake
Guillaume Fuchs
Sept. 6, 2019 · 11:46 a.m.
Round table : How to bring the energy transition to altitude?
Florence Schmidt, Martin Senn, François Vuille
Sept. 6, 2019 · 12:03 p.m.
Round table : Sharing knowledge, between simplicity and complexity
Olivier Dessibourg, Pascal Kober, Emmanuel Reynard, Frédéric Fournier
Sept. 6, 2019 · 1:50 p.m.
Questions about the project "On a mission"
Frédéric Fournier
Sept. 6, 2019 · 2:40 p.m.
The DiabLab project - Introduction
Eric Liechti
Sept. 6, 2019 · 2:47 p.m.
The DiabLab project. Towards sustainable public lighting
Guillaume Fuchs
Sept. 6, 2019 · 2:51 p.m.
Destination circular economy: how tourism can become more resource-efficient – a CE2 Lab - Projet Isenau 360°
Thierry Weber
Sept. 6, 2019 · 3:15 p.m.
Destination circular economy: how tourism can become more resource-efficient – a CE2 Lab - EHL
Noémie Danthine
Sept. 6, 2019 · 3:27 p.m.
Destination circular economy: how tourism can become more resource-efficient – a CE2 Lab - Kitro
William Downey
Sept. 6, 2019 · 3:35 p.m.
Destination circular economy: how tourism can become more resource-efficient – a CE2 Lab - Synthesis
Thierry Weber, Noémie Danthine, William Downey, Samuel Kilchenmann
Sept. 6, 2019 · 4:12 p.m.
Synthesis and rendering of the workshops in plenary session
Panel
Sept. 6, 2019 · 4:32 p.m.
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