{"id":864,"date":"2023-09-18T15:19:04","date_gmt":"2023-09-18T15:19:04","guid":{"rendered":"https:\/\/olioapp.com\/business\/?p=864"},"modified":"2023-09-18T15:50:46","modified_gmt":"2023-09-18T15:50:46","slug":"the-carlton-hotel-fighting-food-waste-and-championing-sustainable-seaside-tourism","status":"publish","type":"post","link":"https:\/\/olioapp.com\/business\/2023\/09\/18\/the-carlton-hotel-fighting-food-waste-and-championing-sustainable-seaside-tourism\/","title":{"rendered":"The Carlton Hotel: Fighting food waste and championing sustainable seaside tourism\u00a0"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em>The Carlton Hotel is an independent, 38-room converted Victorian hotel, located just a stone\u2019s throw from Ilfracombe\u2019s bustling harbour in North Devon.&nbsp;<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>We sat down with Eliot Seabourn-Wren, the hotel\u2019s Chef Patron, to talk about food, food waste, and how doing the right thing from an environmental perspective often makes the most financial sense<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Could you start by introducing yourself and telling us a bit about The Carlton?&nbsp;<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">I&#8217;m Eliot Seabourn-Wren, one of the joint owners and partners of the business. My role is Chef Patron, which means my remit is quite food-focused &#8211; although I do wear other hats. I also look after marketing, back-office, staff, and my partner looks after guest relations, front-of-house activities, like reception and bedrooms.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We&#8217;re now in our ninth year of successful trading at The Carlton &#8211; when we bought the business, it was operating as a big bed and breakfast with 48 rooms. In those 9 years, a lot has changed, both for the business and of course externally. Business wise, we&#8217;ve now got 38 contemporary well-designed rooms, and&nbsp; we\u2019ve invested around \u00a32m &#8211; including making the whole building more energy efficient &#8211; and more sustainable.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some of these investments aren\u2019t necessarily obvious to our guests &#8211; I\u2019m talking about more efficient boilers, for example. We&#8217;ve also replaced all the windows and sashes (so they don\u2019t rattle anymore!), we\u2019ve re-wired, we\u2019ve insulated, and we\u2019ve put LED lights on sensors in situ.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ultimately, we\u2019ve felt that all this work to make us more efficient was the right thing to do &#8211; as well as it making commercial sense. This past year has been a challenge with extraordinarily high energy bills, which I estimate would have been 25% worse without the improvements above.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How would you describe your approach to food at The Carlton?&nbsp;<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We have a strong traditional food and drink offer, which encompasses breakfast, some lunches, dinner every night and events. Our customer mix is a classic blend of guests, which means we cater for corporate, leisure, activity and group guests.&nbsp;<\/p>\n\n\n\n<ol class=\"wp-block-list\" start=\"2\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Most importantly, our whole ethos at The Carlton is that we support and buy local from trusted suppliers. I&#8217;ve always been passionate about that. I mean, it&#8217;s not just a great story on the menu. It&#8217;s the right thing to do, and also the smart thing! If you&#8217;ve got a problem, you can get directly in touch with your supplier and they sort it out, like coming back with a second drop, and my guests get the full benefit of this level of service. It really helps that so many of my suppliers are in town, and no more than 20 miles away, so fixing issues is really easy to do. Another&nbsp; example of the true benefit of a local supply chain &#8211; the locally-landed day boat caught fish is so fresh, so that once I receive it the fish, its natural freshness gives it longevity in my fish fridge. I feel we collaborate with our suppliers, so that as the seasons roll in we can take advantage of seasonal pricing as much as the actual seasonal produce.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We\u2019re also very proactive with how we repurpose our ingredients and re-work dishes, to extend the life of our produce as much as possible. There&#8217;s lots of ways we try to be smart with our ingredients, and I really try to instil that into the team.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How did you first come across OIio<\/strong>?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It was early this summer when an Olio representative reached out to us. I liked the ideas being suggested which seemed to be in tune with our beliefs. After a few emails and online meeting we agreed to run a no obligation pilot programme. And here we are now!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I hoped that Olio would allow us to really reduce our wastage further. So as well as repurposing our food internally, with obvious routes like&nbsp; staff meals or blast chilling and freezing where possible, there has been product that has always been wasted, and the majority is plate waste. &nbsp; We wanted to find another way of using our surplus. So that\u2019s how we arrived at Olio. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What elements of Olio do you find work particularly well for The Carlton?&nbsp;<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Olio\u2019s volunteers &#8211; or Food Waste Heroes (the people who actually come to the hotel to collect the food) are brilliant. We\u2019ve established a great relationship &#8211; we&#8217;ve worked together to find the best times of day for them to collect food, and they\u2019ll text me in the morning to confirm collections. There&#8217;s been a huge amount of flexibility which works really well for us.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We\u2019re located in a beautiful part of North Devon, along the coastal strip, in a town whose population swells in the summer months with tourists of course. Just like many coastal resorts there is another side to the town, and it\u2019s well known that the town sits in one of more deprived areas with associated issues like lower life expectancy linked to problems around health and wellbeing and regular all year round employment opportunities.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a very small way,&nbsp; through working with Olio, I feel we are able to do the right thing by helping the local community. It\u2019s good to know the food is going to people that can use it or need it.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the end of the day, I have a pot for charitable and community focussed initiatives, and I\u2019m using this fund for that. Plus, locally, I do think it\u2019s good for our name &#8211; every time a Food Waste Hero tells someone they\u2019ve collected food from The Carlton, there\u2019s a benefit, and a positive association.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Did you have any concerns initially about working with Olio?&nbsp;<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\" start=\"5\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">A small concern was&nbsp; as&nbsp; the surplus food we\u2019re donating  isn\u2019t \u201coff-the-menu\u201d standard, might that give a negative association and perhaps damage the brand?&nbsp; For example, if we box up a simple mince dish, I worried that some people would think \u201cCrikey, what are they serving up at The Carlton?\u201d However, I&#8217;m much more relaxed about this now. It\u2019s the right thing to do, and I think that outweighs those concerns. And the kitchen team have now started to share tips with the Food Waste Heroes on how the end user might use that dish to repurpose it into something more creative with say, some ingredients in your home store cupboard.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The only other thing that has been a concern is using disposable packaging to hand over food to the volunteers, which I\u2019m not that keen on. But I\u2019ve been discussing a possible work-around for that with the Olio team, and we\u2019re talking about giving the volunteers reusable containers to bring back once they\u2019ve redistributed the food. So we can hopefully solve that. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What has exceeded your expectations since working with us?<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\" start=\"6\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Locally, we&#8217;ve got other brilliant charities that do a drop-in meal service once or twice a week. But they have to use what\u2019s available to them, and whatever\u2019s been donated, which means there can sometimes be a fair bit of processed food involved.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What I love about Olio is that we can deliver a really high-quality, fresh food offer for local people. So long as we look after it, I&#8217;m very comfortable that your Food Waste Heroes really know their stuff on Food Safety. So it&#8217;s just nice that people aren&#8217;t getting just sticky buns and a packet of crisps. Don\u2019t get me wrong, I love a sticky bun &#8211; but it\u2019s nice that what we can offer has more of a nutritional benefit, too.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Could you tell us about any other sustainability or management initiatives that you\u2019re running across your hotel that you\u2019re particularly proud of?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">As well as our local supply chain, seasonal menus and traceability of our fish, we\u2019ve made some effort in other initiatives. Five years ago, we put in FOG (fat, oil and grease traps) to all our kitchen sinks, which prevent fat and oil going into the local sewers and causing blockages. It\u2019s not that nice for someone to have to deal with on our side, but we know it\u2019s the right thing to do.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We recently&nbsp; put in an EV charge point for electric car drivers&nbsp; &#8211; as there\u2019s very limited outlets locally. As with all these things, there\u2019s an element of doing the right thing from an environmental perspective, but it often makes good financial sense. The EV charging point opens The Carlton up to a wider customer base. The grease traps extend the life of our Victorian drainage system. You see what I\u2019m saying.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Over the years we\u2019ve encouraged team members to access our wellbeing support. What this really means is the business has funded personal training and wellness sessions for any team member interested. As an example, our hard working housekeeping team could have a yoga stretch session to assist in keeping their mobility in top condition. We know it\u2019s back breaking work so to be able to help prevent injuries in any team members makes good commercial and moral sense.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What advice would you give to other hotels like yours looking to <\/strong>operate more sustainably?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I would recommend talking with the whole crew or team, slow down and really take stock. You will have low hanging fruit, things that you could readily do tomorrow. And then there are those actions&nbsp; that you can do in 12 months, and then there&#8217;s a 5 year plan. You\u2019ve just got to compartmentalise it. It\u2019s not overly complicated. You have to recognise that there will usually be an upfront cost, but this is normally an investment which will either pay you back in terms of monetary value, positive association or simply just doing the right thing so you can sleep better at night!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>And finally, on a scale of 1-10, how likely are you to recommend redistributing your food waste via Olio to other hotels?&nbsp;<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s a great 9 from me.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Well I don\u2019t think anyone should ever get a 10, just for the record. There should always be room for improvement! And that 1 point knocked off is just about the packaging point I mentioned earlier. But I\u2019m pleased we have Olio in place. As I\u2019ve said a few times, it feels like the right thing to do.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We\u2019re not in this business for a quick buck &#8211; we\u2019re in it because we love doing it, and hospitality is in our blood. And with all these sustainability initiatives, it\u2019s something we should all be doing. In the long run, these baby steps really help all of us.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Carlton Hotel is an independent, 38-room converted Victorian hotel, located just a stone\u2019s throw from Ilfracombe\u2019s bustling harbour in&hellip;<\/p>\n","protected":false},"author":6,"featured_media":865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[24,26],"tags":[],"class_list":["post-864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hospitality","category-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Carlton Hotel: Fighting food waste and championing sustainable seaside tourism\u00a0 - Olio | At Work<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/olioapp.com\/business\/2023\/09\/18\/the-carlton-hotel-fighting-food-waste-and-championing-sustainable-seaside-tourism\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Carlton Hotel: Fighting food waste and championing sustainable seaside tourism\u00a0 - 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