Three Cork Hotels have had staff awarded the Certificate in Environmental Sustainability Management in Hospitality (CTH) to become Corks first certified Green Mangers. Nicole O’ Leary and Edel Kavanagh from the Cork International and Metropole Hotel and Christina O’ Sullivan from the Imperial Hotel were awarded the certificates in a ceremony in Cork College of FET- Westside Hospitality Campus, a sub-location of Cork College of FET Bishopstown Campus.

The Certificate in Environmental Sustainability is a follow-on programme from the Fifty Shades Greener environmental programme. All three hotels have already completed the 50 Shades Greener Programme resulting in more sustainable tourism in their hotel. This Certificate in Environmental Sustainability management in Hospitality is designed to upskill people working within the hospitality industry to become the ‘Green Managers’ of the future. It empower learners to make a real difference to their workplace by training them to deliver meaningful environmental improvements within their hospitality property.

Reducing the use of energy and water, cutting the production of waste and reducing business utilities will not only facilitate a reduction of carbon emissions but also deliver the potential to save money. If effectively put into practice, the implemented principles can be a win-win for business owners, the industry and the planet. This Level 4 Certificate programme is a practically-driven ‘action-based’ programme, where learners will be presented with a number of tasks in each of the six units to be completed at home or at their workplace. The completion of these modules will allow candidates to measure and reduce utilities costs and wastage.

In an era when reducing our environmental footprint is a pressing requirement for any hospitality organisation, this programme is an essential component of employers’ staff training provision. All good training programmes ideally yield benefits for both the learner and their workplace, but this programme also potentially benefits the earth as well. The programme was available fully funded under the governments Skills to Advance initiative for upskilling.

The Metropole Hotel restaurant (The MET) recently launched their new spring menu, with this beautiful infographic that identifies exactly where all their local produce comes from. By sourcing local food, restaurants demonstrate a commitment to sustainability, both by lowering the carbon footprint of their supply chain and by supporting local communities and producers. The MET has also partnered with the Cope Foundation on a community sensory garden project, as part of their broader diversity and inclusion initiatives, where the fruit and vegetables grown by students and volunteers supported by the charity are then used by the chefs in the hotels. For more information see here.

On the 18th of September, we took the “Pure Cork Pizazz” roadshow to Dublin to meet some of our industry partners and friends in the beautiful Georgian surroundings of the Glandore building at 25 Upper Fitzwilliam Street, Dublin 2.
The event provided many of our hospitality and events colleagues from Cork with the opportunity to share the joys of Cork with an audience eager to offer the best range of solutions for their discerning clients.
Evelyn O’ Sullivan, Manager of Cork Convention Bureau and Seamus Heaney, Head of Visit Cork updated our guests with recent and pending developments at Visit Cork, before everybody adjourned upstairs at No 25 for speeches, music and a wonderful meal featuring Pure Cork produce.

Location: Frankfurt
Date: 12th – 14th May 2020

More than 3,400 suppliers from every sector of the worldwide meetings industry come together in Frankfurt each year.

At IMEX you’ll meet national and regional tourist offices and convention bureaus (including the Cork Convention Bureau), major hotel companies, conference and exhibition venues, cruise lines, airlines, spa resorts, technology providers, event management specialists and many more.

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