The Futurbar Green project, which will be held at Host 2017, where it will set out to improve awareness among those it is aimed at (hoteliers, architects, production companies and the Ho.Re.Ca sector generally) of environmental and sustainability issues, through a selection of some of the most interesting design and redevelopment case studies, the most innovative technology and design solutions and recent opportunities created by new legislation.
Today you really cannot afford to be without your green credentials: consumers are demanding ecologically sound food and want to know where and what they are eating was farmed and harvested.
And they expect bar activities to respect certain rules and express certain values. Increasingly it is the bar owners who are demonstrating their commitment to environmental protection as they pursue green marketing policies.
During Host 2017, which will be held at the Rho fairgrounds just outside Milan from 20 to 24 October 2017, Futurbar Green will present a series of themes and guidelines needed to understand the situation and help bar managers start to think in terms of eco-sustainability.
That starts with the actual design of the bar, which needs to take account of the very latest digital technologies and innovations regarding domotics, but also ways of achieving energy savings on lightings and installations, with the use of alternative sources such as solar cooling and micro-wind farms.
Solutions will be presented on water consumption (it is estimated that 20-40 litres of water is used for every meal served) and on energy, regarding both the use of renewable sources and ways of reducing consumption.
These are crucial factors considering that the catering industry is usually ranked as one of the most energy-hungry of all commercial activities.
The business of serving food and drink should follow the philosophy of being seasonal and “zero miles”, with precedence given to local produce, which should also be organic and based on fair-trade practices.
Third-millennium catering must also be sure to offer plenty of gluten-free options on menus and also take into the account the needs of all other consumers with food intolerances.
The most important issues when it comes to waste management are separate collection of different waste materials, a reduction in the quantity of refuse generated and the use of suitable products to ensure the hygiene of staff and the food preparation and dining environment, ranging from reloadable soap and detergent cartridges and the use of eco-friendly concentrated detergents to the correct disposal of cooking oils.
Purchasing policies, too, should respect environmental criteria, again with the aim of minimising the impact on air, water, soil, energy and waste.
