Presentation by Deidre Luzmore of Luzmore Consulting. Given on 13 February 2012 for the Responsible Cape Town Pecha Kucha, part of Responsible Tourism Week 2012. www.responsiblecapetown.co.za/blog/how-to-use-rt-to-help-your-companys-bottom-line/

1. Overlooked ways businesses can
become more responsible while
helping their bottom line

2. 1. Green incentives can increase
occupancy
• if you are located
on a myCiti bus
route, consider a
special package
for guests who
arrive by bus

3. 2. Communicate your sustainability

4. 2. Communicate your sustainability
“We offer bike tours,
we tell you how to
enjoy it safely , we tell
you what sights to look
out for to get the most
of out of it PLUS you
get a water bottle so
you have to feel less
guilty about flying 17
000kms to get here”

5. 2. Communicate your sustainability

6. 2. Communicate your sustainability
Over 2300
members

7. 3. Don‟t underestimate Waste
Audits
• David Wibberley - Food &
Beverage Duty Manager at
Vineyard Hotel & Spa
discovered

8. 3. Waste Audits
• The aim is to take something
totally recyclable that is
usually thrown away and
create from it something that
will benefit the children of
our Community
– David on Cape Talk recently

9. 3. Waste Audits

10. Uncorked Project Supporters
• Delaire • Meerlust
• Boschendal • Simonsig
• Klein Constantia • Klein Constantia
• Constantia Uitsig • Warwick
• Groot Constantia • Vineyard Staff:
• Buitenverwachting – Matt Deitchman – Vineyard Hotel
Food and Beverage
• The Athol Fugard Theatre
– Roy Davies – Vineyard Hotel
• Thelema Tasting Room
General Manager
• Villiera
– Afke van Druenen – Vineyard Hotel
• WinEx Cape Town Assistant Restaurant Manager
• Anthonij Rupert Wines
• Waterford
30 000 corks in two months

11. 4. Don't stop innovating - Break the
disposable cup habit

12. 4. Don't stop innovating - Break the
disposable cup habit
• Bring in your commuter cup and
receive a Grandé coffee for price
of medium
• Check first that the commuter cup
fits under the group heads of your
espresso machine

13. 4. Don't stop innovating -
• increase recycling
content in to-go • How does this improve
containers your bottom line?
• Diversify your product
offering
• Provides a fresh
marketing angle
• Re-invents an old
product – the picnic

14. 5. Campaigning just might make all
the difference
• WRAP - Waste &
Resources Action
Programme
• Through WRAP‟s
efforts, retailers and
brands are helping
consumers reduce food
waste.

15. 5. Campaigning
• In South Africa it‟s estimated that
households are also throwing away
about 14% of the food they
purchase, yet over 11 million South
Africans are “food insecure”; in
other words, don’t know where
their next meal is coming from
• There are serious environmental
implications to wasting food. Not
only is it a waste of resources but
also a waste of energy, water and
packaging used in food production,
transportation and storage. This all
goes to waste when we throw away
perfectly good food

16. 5. Campaigning: Closing the Loop
Using the right technology ensures that organic waste is processed
efficiently and turns
This into ...............................................this!

17. 5. Campaiging: Closing the Loop
• Look at Food waste in your business:
•Discover clever ways to reduce food waste
•Invent food left over recipes,
•Create guidelines to best store food
•Get your Chef‟s involved

18. Helping your bottom line
• 1. Offer Green incentives - Green incentives
can increase occupancy
• 2. Communicate your sustainability - share
your knowledge and experiences- RT is not
about „them and us‟
• 3. Waste Audits
• 4. Don't stop innovating
• 5. Campaigning just might make all the
difference