Authored article by Gautam Khanna, Director of Operations, Raffles Udaipur.

As the world continues to evolve, it is important to recognize that the future of the planet lies in our hands. The tourism and hospitality industry is one of the fastest-growing industries in the world, but it also puts a lot of pressure on the environment. It is our responsibility as industry players to develop sustainable practices and ensure a better future for generations to come.

Raffles Udaipur, India’s first outpost in the country, is a leading luxury destination with a lot to offer. From breath taking views to wellness and cultural experiences, the property is dedicated to providing an unforgettable and sustainable experience to its guests. One of the ways Raffles Udaipur achieves this is through its food and beverage program. The property’s goal is to function in a closed loop that generates as little waste as possible, following Planet 21 guidelines to eliminate single-use plastics and other eco-conscious practices.

At Raffles Udaipur, every ingredient entering the bar is utilized in its entirety to keep food waste to a minimum. Citrus fruits, for example, are peeled and the peel is used for syrup creation, the pulp is used for juice and dehydrated powders, and the leftovers from chopping are used to make liqueurs and bitters. The kitchen’s “waste” of fruit skins, pulp, juices, and anything else that usually sees a bin is responsibly collected and upcycled into beverage ingredients to maximize product use.

Raffles Udaipur’s bars aim to grow their own hydroponic herbs to use in cocktails straight from the pot. Self-grown herbs like mint, basil, coriander, curry leaves, and edible flower varietals act as the base of the beverage program. Additionally, these herbs are fertilized with used coffee grounds from the property itself. To reduce their carbon footprint even further, the beverage program entirely relies upon produce that is as close to the Raffles island as possible with a special emphasis on Udaipur’s local vendors.

The menus across all restaurants are seasonal, and the culinary team strays away from buffets to avoid wastage. In banquets, the focus is on small batch production for the same reason. All takeaway products from restaurants are packed consciously in bio-degradable packaging to further be eco-friendly.

Raffles Udaipur’s sustainability efforts align with the United Nations’ 17 Sustainable Development Goals (SDGs), which provide a blueprint to achieve a better and more sustainable future for all. The hotel’s sustainable practices contribute to several of these SDGs. The hotel’s organic waste converter helps to reduce waste and supports responsible consumption and production by converting recyclable waste to manure, which is used in the hotel’s lawns.

The use of glass bottles instead of plastic ones for water contributes to this which aims to provide clean water and sanitation for all. Moreover, the conversion of CFLs and PLs to LED lights helps to promote affordable and clean energy, as LEDs consume less energy and last longer.

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