Access the main content

News

Purchasing manager, integration motor of sustainable development?

How can sustainable growth become integral to the purchasing division at hotel groups? Is it possible to reconcile profitability and responsibility? Five experts answered these questions at a round table organized during the Global Lodging Forum last April 11.

  • "At Société des Bains de Mer, the purchasing division is in charge of corporate environmental responsibility." Didier Boidin, Directeur Général des Opérations Hôtelières et des Achats, SBM Monte Carlo


  • "Purchasing is not just about purchasing; it concerns the entire chain, and that is where we try to intervene as best as possible with respect to suppliers, asking them for a very precise list of specifications." Bernard Maret, Director Inter-Hotel Alterola Futuroscope, SEH


  • "It is our job as a corporation to be more sustainable, we have no choice but to be socially responsible. Today, if a corporation does not make a sustainable offer I consider it a disadvantage for the company in terms of business." Yves Derycke, Vice President Global Strategic Accounts, Diversey Care


  • "What can be complicated is to make hoteliers understand the benefit that lies in it for them. It is important to be objective when making efforts in terms of sustainable development since benefits are not always immediate, it is a long-term investment." Scott Deibert, Senior Vice President, Procurement, The Rezidor Hotel Group


  • "I believe that if we do something good for the planet we will attract more clients." Caroline Tissot, Group Chief Procurement Officer, AccorHotels


  • "I think the investment goes beyond the simple financial aspect, it is also about our commitment as an organization to continue our efforts. That is part of our ethics, it has become a kind of standard and we don't consider it a specific program." Scott Deibert, Senior Vice President, Procurement, The Rezidor Hotel Group


  • "Sustainable growth in the gaming industry is not a given concept. Slot machines give off a lot of heat, so a lot of money is poured into air conditioning in the game halls. If we can improve our equipment and find solutions to reduce their cost, it is both for good the planet and our pocket." Philippe Emprin, Procurement Director, Groupe Barrière


  • "Today, clients are looking for sustainable properties, hotel guests want it and so do restaurant guests. For three years one of the resort's restaurants has been 100% bio. Employees want it as well: today, when we hire young people to work at our hotels and restaurants, they would be quite shocked if we did not implement any environmental measures." Didier Boidin, Directeur Général des Opérations Hôtelières et des Achats, SBM Monte Carlo


  • "Of course we use a lot that is bio, but we are also interested in working with local suppliers, that are SME. There is also an interest in terms of reactivity. Nearby businesses are in a better position to provide efficient solutions." Philippe Emprin, Procurement Director, Groupe Barrière


  • "Our concern is to find suppliers who are able to meet our needs. For example, we cannot put beef on our restaurant's menu be cause we have not found a producer in the region that is able to provide us with organic without having to travel more than 150 km. And yet we try to favor suppliers within 150 km of our resort." Didier Boidin, Directeur Général des Opérations Hôtelières et des Achats, SBM Monte Carlo


  • "The problem in sustainable development is that there are purchases, but also waste, which is significant and must be anticipated. It is extraordinary when we succeed in transforming waste into raw material." Bernard Maret, Director Inter-Hotel Alterola Futuroscope, SEH


  • "We are working hard on "0 food waste" because when food waste in restaurants is reduced by 20 to 30%, we save 5 to 10% on food-related costs, which is enormous." Caroline Tissot, Group Chief Procurement Officer, AccorHotels


  • "I believe that the future in terms of SER in our industry lies in using and reusing materials, giving them a second or even third life. Today, we make cleaning products that reuse ingredients and food waste such as corn or coconut." Yves Derycke, Vice President Global Strategic Accounts, Diversey Care


  • It is important to get the message across to clientele, because the technical means is not enough. Everyone must do their part. For example messages on the mirror in the bathroom remind guests to close the faucet while they are brushing their teeth. That's just one way to envcourage sustainable growth." Bernard Maret, Director Inter-Hotel Alterola Futuroscope, SEH


  • "As for the buildings, we are committed to achieving a low carbon footprint at 1% of our buildings as of 2020. We are working with suppliers to reduce energy and water consumption by 5% per room." Caroline Tissot, Group Chief Procurement Officer, AccorHotels


  • "Sustainable growth is not possible without a human hand in it. It must start with well-being in the corporation, because buying well is one thing, if the housekeeper uses two things in place of one, then you have not really achieved sustainable purchasing. It is thus necessary to pay attention, from the chain right down to the last employee, who will be in contact with customers." Bernard Maret, Director Inter-Hotel Alterola Futuroscope, SEH
Loading...

Vous avez consulté 10 content. Go back home page or en haut de la page.

Access next article.

Sign up to add topics in favorite. Sign up to add categories in favorite. Sign up to add content in favorite. Sign in for free to vote for the application.

Already signed up? Already signed up? Already signed up? Already registered?