You decided to work at reducing waste in your tourism/event organization, welcome on board! After having defined a shared purpose, conducted a waste audit and understood your local context, it’s now time to engage with your external stakeholders such as suppliers, customers, local institutions, community and social entrepreneurs. How to communicate and collaborate to make them understand and embrace your objectives? Find a few tips below!
- You won’t change a sustainable ecosystem alone.
- You may reduce the costs by mutualizing.
- You will maximize the chances of success if you engaged your stakeholders in your actions as soon as possible.
How to involve
Emphasize your will to progress toward better waste management: don’t be ashamed of not doing much so far, don’t boast about what you might already do. Instead reach out your different stakeholders adding alongside specific requests to ask for their feedback.
Make sure you get feedback about what client likes to prevent wastage:
- Try to bring in influencers (see twitter and instagram list) that can later on bring visibility to your structures.
- You can ask local makesense activists to organize an event and bring clients to talk about waste, brainstorm about solutions or a visit of your premises.
Hotel Kitchen toolkit example:
“Guests were surveyed at a breakfast buffet with food philosophy cues incorporated. Guests were happy to see the messaging, indicating it raised their awareness. They cautioned against “shaming” in the messaging. More than half of surveyed guests considered food waste to be a “big” problem and more than 70% were willing to submit food preferences or meal RSVPs if provided an incentive. Several guests expressed their expectation that hotels participate in food recovery programs to ensure edible food is not wasted.”
Before considering changing suppliers ask your current ones what are their sustainable options in services and goods by sending them a letter.
Here are a few things you can change in the way you work with them:
- Accept seconds or ugly produces that often come cheaper.
- Beware of automatic orders : check stocks and forecasts to adjust them.
- Improve delivery and storage.
- Reduce the total number of products to cross utilize them and avoid wastage.
- Ask for certification and check environmental allegation as well as raw material use to ease waste separation process and infrastructures, composting or recycling.
- Ask donation or diversion partners about when, what and how they can collect your waste.
- Develop operating procedures for handling waste according to your and their resources and schedule.
- Form a donation or collection group with other business in the surroundings to mutualize costs for collection, infrastructures or legal advice.
- Check what are the tax incentive system or certificates you can benefit from for diverting or donating.
Use the previous work you have done during step 3 Understand your local context.
Send them a letter to:
- Ask for potential goods and services they might provide.
- Trigger a local collaboration to mutualize costs (waste collection, deposit system, etc.) that can prevent negative externalities (pests, incivilitie,s etc.) and help them keep up with potential ecological commitments.
Organize an event
Organize a small gathering to get connected with external stakeholders and mobilise them on your project. Offer your volunteer green team employees to take an active part in it, or even to take the lead in organizing it.
Organize an event according to the audience you’re targeting. For example: a business lunch/breakfast for officials/professionals, an informal drink/visit for customers. See below our Wasteless Sensedrink guide:
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