The hospitality sector is becoming more and more sustainable due to its interest in using certified material in a transversal way. That means, from the use of wood or paper in furniture (doors, windows, flooring and panelling) and chips or pellets for heating to cellulose fibres with less environmental impact used in uniforms and table linens.
There is an impressive range of certified food such as ham, mushrooms, truffles or chestnuts and other natural resources from responsibly managed forests. Chef Charo Val’s work as PEFC seal ambassador at events such as HIP (an international meeting bringing together more than 20,000 professionals each year from the hotel and catering industry from all over the world) helps to raise awareness in this sector and to promote certified products. As she observes, “By using PEFC products we are helping to preserve forests for future generations”.
Events run over the last months (before Covid-19) reveal a hospitality sector involved in the change with a guaranteed future and sustainable development. In fact, this sector is living a reality in terms of sustainability and transparency by committing to certification and showing its responsibility in protecting forests, which also helps to increase corporate reputation via such corporate social responsibility strategies. Increasingly, people try to ensure economic, social and environmental measures when choosing PEFC products, being aware that this gesture preserves ecosystems, the rural environment and maintains a local and decarbonised economy, following the Sustainable Development Goals of the 2030 Agenda and the fight against climate change.
The promotion of forest certification at conferences, fairs, exhibitions and other hospitality-related and sustainable events highlights the value of forests, the importance of product traceability in the chain of custody and the relevance of responsible consumption decisions by professionals in the sector in order to promote environmental cuisine and a sustainable business model.
