Hermann Schaefer’s father went all-in on sustainability at his Austrian winery 50 years ago, long before the environment and its future shouted in the daily headlines. His decision was even considered unpopular back then.
“He was revolutionary at the time, and people weren’t happy about it because it went against what everyone else was doing,” Schaefer said, noting that his father would approach neighboring wineries with requests to adjust their practices to ensure nothing would leach into his soil. “He stayed the course, and then people followed him 20 years later.”
Schaefer, who today is the executive chef at the Waldorf Astoria Park City’s Powder restaurant in Utah, followed in his father’s footsteps, taking the lessons he learned growing up in Europe and integrating them into operations at the hotel.
Contributed by Alicia Hoisington
Other sustainable practices learned later from his life in Switzerland — such as going grocery shopping daily and purchasing only what was needed for the day in order to prevent waste, bringing a basket to shop and separating recyclables into at least five separate trash cans — offered an angle on how he could approach his hotel’s F&B operations in a country that wasn’t as up to speed.
“I was always passionate about recycling and going organic,” Schaefer said. “At the hotel, we are 95% plastic-free. We do still have some plastic food wrap, but everything else is recyclable, from food waste to paper and cardboard.”
Ditching the plastic takes a little creativity. The team is experimenting with a company that makes trash bags out of potatoes and corn, for example. Meanwhile, plastic straws have been replaced with paper ones. Plastic stirrers have been removed from guestrooms, and usage of them at events has been discontinued. To-go containers are composed of 100% recyclable materials. And Schaefer is effecting change beyond the F&B team.
“I’m working with the spa team to switch them over and use alternative products, whether it’s a comb or a shaver, to make sure they are compostable or made from bamboo,” he said.
Local partners
Schaefer is a driving force behind sustainability efforts at the hotel, but he gets by with a little help from his friends.
He partners with a farmer at local Wild Harvest Farms to recycle fruits, vegetables, dairy products, grains, bread, eggshells and meats to be composted. If a product can be eaten or grown in a field or garden, it can be composted and diverted away from ending up in a landfill.
“You can put a banana peel in a landfill and cover it with dirt, but it will still be there a long time,” Schaefer said. “Or you can turn it into soil and let something grow from it.”
And grow he will. Plans are in the works for the farmer to help plant and maintain a vegetable and herb garden at the hotel. Items from the garden will be used in dishes at the property. While the culinary team will assist with maintenance, the farmer will be compensated to manage the garden.
The hotel also houses its own beehives, and the honey is used in dishes and cocktails. The kitchen manager, a certified beekeeper, takes care of the hives.
In the spring, Schaefer frequents the weekly farmer’s market to purchase local produce. “The quality is great. It’s organic and sustainable, and we’re supporting our locals. We don’t have to truck in tomatoes, for example. That’s what matters. The less you truck in, the less fuel is used and the less pollution,” he said.
Yes, the produce is more expensive. And, no, menu prices aren’t raised to accommodate the added cost, but Schaefer said the practice garners more traction from locals to dine at the hotel, so it evens out in the end. And while Schaefer admits that thinking of sustainability first and foremost doesn’t always lead to cost savings — many times, they will end up being a wash — the worth comes from the low carbon footprint.
“Cost is important, as we do run a business,” Schaefer said. “But our environment is as important, if not more so. If we spend more money on certain items to be more sustainable, then we can balance it out by buying less finished product, such as making our own stocks or sauces.”