COVID-19 has changed the way we live, work and socialise. The hospitality sector is among the hardest hit by the pandemic, with survival being the aim right now. The two key priorities are staying open and maintaining a sustainable operation.
Organisations that survive and thrive will be the ones that can connect purpose and innovation to deliver health and environmental benefits to people and customers. As a technology business committed to helping our clients leave a positive legacy behind, we’re partnering with hospitality businesses to do just that.
Driving positive food behaviours through food waste digesters Food waste has become an environmental epidemic across the globe. Australia alone produces enough food waste to fill 9,000 Olympic swimming pools each year.
Although it’s easy to dismiss the impact an individual makes, each plate of leftovers that’s added to the bin contributes. The margins in food are tight, and the less you waste, the more profit there is for your business. The key to savings is making waste management more visible so we can drive behaviour change.
Iugis’ on-site food digester offering uses IoT technology to support decision-making through data. The visibility has helped customers clearly define what they are using through sorting food waste and weighing wastage on site, helping with practical solutions such as menu designs and buying practices. By changing processes, some customers have saved as much as 30 per cent on previous food waste costs.
The Fiddler Hotel is a prime example. “We can see how much waste we are saving going into landfill by using the food digester,” says Head Chef Dave Stubing. “It has made life easier and given us savings.” Visibility is not only making a workplace more sustainable, but making business more viable.
Surficide: The hospital-grade UVC technology
The COVID-19 pandemic has shown all of us just how vulnerable workplaces and public spaces can be to infection. Consumers are also demanding better cleaning practices. A recent Dynata report stressed that consumers want more transparency and control around disinfection practices and measures to feel comfortable in hotels and restaurants. The New South Wales Government also included the cleaning of surfaces as part of COVID Safe guidelines.
Iugis has been working with organisations since April to implement Surficide, a UVC technology traditionally used in hospitals requiring the highest standard of disinfection. The system emits UVC energy to kill bacteria and viruses such as influenza and mould. Ovolo was one of the first to use the technology to clean hotel rooms, killing 99.99 per cent of bacteria in the space of 10 minutes, with Group Director Vincent Lombino saying it is what “our guests need and our staff need”. Providing consumers with the confidence that spaces are disinfected to hospital-grade standards could be the competitive edge your business is looking for.
Safe environments means safe economy
The effects of the pandemic on the industry are there for all to see, but doing the right thing puts businesses in stronger positions. The intersection between purpose and technology has only accelerated during COVID-19, and technology is making sure we stay open and sustainable.
Visit iugis.com/contact to learn more about how Iugis’ solutions can help your business be part of a sustainable future.
