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The HoReCa sector can also reduce its ecological footprint

What makes the HoReCa sector sustainable, and how can we achieve it?

Today, the concept of sustainability permeates everything. This lifestyle is not an individual goal and is not only present at home, in families but also businesses put an increasing emphasis on reducing their ecological footprint.

This is also the case in the HoReCa and tourism sectors where businesses have recognised the severity of the problem and strive to use environmentally friendly solutions. All businesses are aware that the burden of environmental pollution is shared globally, thus it is important to involve and commit everyone to reducing our ecological footprint by all possible means.

Where should we change?


Restaurants, night clubs and events generate tons of waste. Disposable plates, cups, cutlery, napkins or boxed food all mean a huge environmental burden. Although in restaurants the tableware is usually used several times, glass cups and porcelain plates are used, so there is no need to change in this respect, one should also think of the piles of waste usually left behind after a popular festival. How much better it is if much less, and at the same time, compostable, degradable waste is generated instead of plastic cups, cutlery and PET bottles that engulf everything? We already know that a significant part of the plastic that goes into municipal waste ends up in the waters, causing serious environmental damage, so avoiding its use is a priority.

Energy and water

Energy demand and water use also represent an important dimension. Transporting food, cooking, cooling and heating are all energy-intensive processes. If a sustainable HoReCa sector is our goal, things must change. Food ingredients should be purchased with the lowest transportation burden possible, preferably from nearby suppliers, and the amount of water consumed in cooking, washing-up and cleaning should also be reduced.


We should avoid the use of chemicals during washing-up and cleaning as these get into the water and pollute it directly. Traditionally used disinfectants and chemicals used for cleaning the floor, washing and washing-up contain a large number of compounds that pose a direct threat to aquatic life.

The aim is, therefore, to produce as little – and only recyclable – waste as possible in this area, to avoid chemicals and to use energy from renewable sources. But how should we start?

No plastic, no PET bottles!

The most recent regulations require the exclusive use of recyclable or degradable packaging, so all plastic straws, plastic cup lids, bags and cups will soon disappear.

For the time being, the collection of compostable, degradable tableware is not yet solved, but the following steps must be taken under all circumstances to achieve sustainability.

  • If reusable products are not on option for any reason, we should choose degradable packaging, cups and cutlery as well as help in their proper collection.

  • Similar to serving, we should also refrain from using disposable, plastic products in the kitchen.

  • Do not market any PET bottled mineral water but offer clean tap water instead. The tap water purified with the Floewater system is an environmentally friendly, packaging-free solution that gives the chance to serve premium quality, tasty, clean, fresh water to your guests.

  • Choose environmentally friendly, chemical-free substances that do not pose a threat to aquatic life.


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