SCENIC
Jordan explains that while people may think food waste is “ off the charts ”, it is actually the opposite .
“ In most of our restaurants , nearly everything is made to order , prepared from kitchen to plate ,” he says .
“ This is great for reducing food waste and it allows our chefs to be smarter about how they are procuring . So when they are looking at ingredients and dishes for these multiple venues , they are not simply buying and cooking in bulk , they are using what is required and menu planning to maximise use and minimise waste .”
Technology also helps , with sous vide machines , for instance , reducing the use of oil and saving energy as opposed to high-temperature cooking .
Very little goes to waste , and things that are left over that can be put into the dehydrator . That could be a slice of emon for a cocktail or for creating mushroom dust for a dish . Micro-herbs are also grown onboard and picked as plates are prepared .
“ For those ocean ships , we zoom the lens out a bit wider ,” says Jordan . “ We ’ ve also created our own sustainable sourcing guidelines – quite a lengthy document of over 50 pages which we use both internally and externally with our suppliers . This outlines what our expectations are , what we want to achieve , why we are doing it this way .”
Scenic also gives suppliers the option of a self-assessment form , so they can talk about what they are doing internally as a company , and it allows Scenic to focus on how they can work together , what advice they can give suppliers , and what they can learn from them .
“ It ’ s a guideline and not a set of strict rules that everyone has to abide by , we ’ re just being very open and honest and sharing what we want to achieve ” says Jordan .
“ OUR CHERISH THE PLANET MANIFESTO OUTLINES EVERYTHING WE ’ RE DOING AND IS BASED ON UN SUSTAINABLE DEVELOPMENT GOALS ”
PHIL JORDAN DIRECTOR OF SUSTAINABILITY & DELIVERY , SCENIC
82 February 2024