In Alistair's Mini Bite below you'll find information on Alistair Danter's work as Project Manager for SkyeConnect.Read More
Keeping You Informed – 25th October 2021
Our round up of the latest news and information affecting livelihoods and businesses on Skye, Raasay & Lochalsh.
Hoteliers and Restaurateurs Meeting
1130am, Wednesday 3rd November 2021 at the Sligachan Hotel
We hope that you have had a busy season, despite the late start and Covid-19 restrictions.
We would like to take this opportunity to invite you to a meeting for Hoteliers and Restaurateurs on Skye, Raasay, Lochalsh and neighbouring areas.
This will be our first face to face event since 2020 and will be held at 11:30 on Wednesday 3rd November at the Sligachan Hotel. If you are unable to make the event in person, but would like to dial in virtually, please contact our administrator Eilidh Munro on email@example.com.
To reserve a free ticket to attend in person please visit https://www.eventbrite.co.uk/e/hoteliers-and-restauranteurs-meeting-tickets-196544408617
The meeting will address two major issues – The Hoteliers Charter and, during the ten days of COP 26, the development of a carbon measuring tool for the hospitality industry. There will also be time for a general discussion on the experience of the 2021 season.
Marc Crothal, the CEO of the Scottish Tourism Alliance and Board member of the UK Hoteliers Charter Group, will join the meeting remotely to talk about the charter and how it will help promote Skye as an ethical destination.
Angela Tregear from Edinburgh University Business School and Adam Wilkinson of LM3 Online, will join the meeting remotely to talk about a carbon footprint analyser they have developed for the commercial catering sector and how it could be adopted by the hospitality sector. For the last 3 years, they have worked with colleagues in public catering, to develop a tool that measures the carbon footprint of their meals services. Catering managers enter information about the foods they buy, meals numbers, etc., and the tool calculates their emissions, broken down by food and activity type, and shows the path to net zero. It also provides an estimate of local economic impact. Clearly, the tool would need modification to suit commercial hospitality businesses. So, we’d like to know from the Group:
- are any members currently working on carbon footprinting/net zero measurement?
- would you be interested in knowing more about this tool, and exploring how it might be modified to suit your needs?
We hope you can join us to discuss these two significant industry developments.
Project Manager – SkyeConnect