SDG twelve considers the insurance of sustainable consumption and production patterns. Natural resources must be used efficiently and sustainably. In 2050 the world population will have increased to at least nine billion people. This means that production with natural resources will have to increase without affecting ecosystems.
About 1.3 billion tonnes of food is wasted every year. Of this, 14% is wasted in the hospitality industry.
Facility Management influences both the purchase of facility goods and the purchase of goods for catering. This will require consideration of circularity and a cleaner and more sustainable production process.
Every year more than 4500 kilos of coffee grounds are produced on the Zonheuvel estate. Usually coffee grounds will be thrown away. Nowadays this is used as a raw material to grow oyster mushrooms. Zonheuvel cultivates around 850 kilos of oyster mushrooms per year. The oyster mushrooms are sold in the hotel-restaurant, which closes the circular chain. By implementing processes like this, resources are optimally used and circularity is stimulated.
The restaurant of CIRCL, the circular pavilion of ABN AMRO Bank, is one of the first restaurant in the Netherlands with a circular catering concept. CIRCL fights food waste in many different ways, for example through collaboration with Instock. Blemished fruits and vegetables, that would otherwise be thrown away, are saved because of this collaboration. Even the cutting waste that is subsequently generated is sent to the worm hotel, which in turn provides natural composting for the herbal garden. CIRCL restaurant does not only cook with residual vegetables, but residual products such as goat meat or seasonal surplus vegetables are regularly on the menu. By using methods such as preserving and fermenting, they preserve products that cannot be used immediately in order to achieve zero waste.