Currently having entered my sophomore year of university it became apparent that most of my time has been stuck in the books learning about food service hospitality sustainability rather than actually trying to understand it with hands-on experiences. Having never traveled alone, this experience will teach me how to truly incorporate sustainability to real-world situations in my field of study ( even though the size of my industry is different from the locations visited). Leaving home for so long and so far away gave me the confidence and knowledge I needed to bring back knowledge to my environment to help me succeed and help create environmental sustainability. My visit to the Crowne Plaza, Rancho Margot, Finca Rosa, and BriBripakaneblo Buenos Aires has shown the positives and negatives of being sustainable in the food service hospitality industry.
All these locations dealt with handling agriculture until it reached the table in an ethical and environmentally safe way. Although the food is higher quality, good for marketing and ethically sound the process from beginning to end to making organic sustainable meals is time-consuming, un-efficient and not very popular topic depending on where it is taking place. Watching farmers climb up steep mountains to farm small amounts of food for the community to collecting scraps to sell or make compost truly was an eye-opening experience for me making me appreciate how much effort is put into being sustainable.
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