Making COMO Cuisine Responsible
Submit
Name of Property
Completed by
Number of Staff
Meals Catered: Hotel/Resort
Breakfast
Lunch
Dinner
24 Hour Room Service
Meals Catered: Staff Dining
Breakfast
Lunch
Dinner
Supper
Other
Employee Dining
1. Is food prepared in-house?
Yes
No
Some items are prepared off site
2. Do meals have nutritional information?
Yes
No
3. How is the menu decided? (Tick all that apply):
Input from Staff Committee (COMO Apporach, Staff Welfare etc)
Input from HR Manager
Decided by F&B Director/Chef
Provided by catering company
Other
4. Are there healthy/COMO Shambhala option available at every meal?
Yes
No
4a. Are the healthy options visibly marked to encourage choice?
Yes
No
4b. Are the healthy options displayed as COMO Shambhala options?
Yes
No
4.c Please provide example of dishes/pictures of display (Max. File Size 2MB):
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5. Do you have the following in the dining area: (Tick all that apply)
handwashing/hygiene signage
sinks and soap
alcohol-based sanitisers
sneeze guards over the food
signage to minimize number of paper towels/serviettes taken
central source for serviettes
serviette-holder on each table
5a. Do you have (Tick all that apply):
Blow-dry unit
Paper towels
Sensor taps (automatic on/off)
low flow taps
Other
6. What steps have been taken to minimize food waste?: (Tick all that apply)
Human Resources provides expected staff numbers daily so that excess food is not over prepared
Portion control signage
Encouraging multiple trips to food stations rather than overlading plates
Other
7. Are disposable cutlery or plates/cups used?
Yes
No
7a. Are the disposable cutlery or plates/cups made from: (Tick all that apply)
Recycled material
Compostable/biodegradable
Organic by-products (starch, bamboo, etc)
Don't know
Other
8. Are pre-made/packages/single-portioned food served? (e.g. single-serve condiments):
Yes
No
8a. Please list the items:
9. Do you use paper serviettes?
Yes
No
9a. What sort of paper serviettes do you offer?
Regular paper
Recycled paper
Recovered paper
Chlorine-free paper
Don't know
Other
10. Please include a sample menu plan of last week or last month (Max File Size 2MB):
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11. Do staff have own facilities for cooking?
Yes
No
11a. Do employee cooking facilities have the following (Tick all that apply)?
Waste Separation bins
Water and Electricity Conservation Signage (turn off taps and lights, close fridge door, etc)
Low Flow Taps
Nutrition information
Other
12. Please share any employee dining initiatives to encourage team bonding, promote nutrition, reduce wastes and save resources like water, energy, plastic or packaging:
Guest Facing: Restaurant and other F&B services
Sourcing
Guest Facing
13. Do you have a sourcing policy?
Yes
No
Don't know
13a. Please attach a copy of the sourcing policy (Max File Size 2MB):
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14. Do you source only sustainable/organic meat and seafood options?
Yes
No
We try, but not all of our meat/seafood is sustainable/organic
Don't know
14a. What % of your meats/seafood is sustainably sourced / organic?
15. Do you source local food and products
Yes
No
Don't know
15a. What % of the ingredients would you estimate are local?
16. Do you source organic food and products? (e.g. produce, vegetables, fruit and other ingredients)
Yes
No
Don't know
16a. What % of the ingredients would you estimate are organic AND local??
16b. What % of the ingredients would you estimate are Organic and NON - Local?
17. Do you use fair-trade products?
Yes
No
Don't know
17a. What are the fair-trade products offered at your property? (Tick all that apply):
Coffee
Tea
Chocolate
Other
18. Do you highlight local / seasonal / organic / sustainable ingredients or dishes? (e.g. Menu hghlights locality, seasonal, organic and/or sustainably sourced ingredients, degustation etc):
Yes
No
18a. Please provide sample how it is highlighted (Max File Size 2MB)
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19. Are there guidelines and policies on reducing packaging?
Yes
No
Don't know
20. Do you grow your own food?
Yes
No
20a. What items do you grow?
20b. What % of your food on the menu is grown on-site?
20c. Do you practice organic farming?
21. Any other information on sourcing you would like to share?
Nutrition
Guest Facing
22. Do you explicitly use healthy oils?
Yes
No
23. Do you offer options to reduce the level of fats, sugar and salt used during cooking?
Yes
No
23a. Please provide examples:
24. Is the COMO Shambhala menu available at all restaurants and room service?
Yes
No, only in Room Service
Some restaurants and Room Service
Other
Beverages
Guest Facing
25. Does your wine list have a special section or highlights eco-friendly wines? (Tick all that apply)
Organic
Biodynamic
Sustainable wines from small and/or large producers?
No
Other
26. Does your wine list include sulfite-free options?
Yes
No
Don't know
27. Do you provide complimentary drinking water to guests in restaurants?
Yes, jug water or refilled regularly
Yes, refillable glass bottles
Yes, plastic bottles
No, drinking water must be requested and is charged
28. Do you have a policy on serving alcohol and tabacco to minors?
Yes
No
28a. Are staff trained to handle such situations?
Yes
No
28b. How are F&B employees trained and how often is the training refreshed?
29. Are staff trained in the responsible service of alcohol?
Yes
No
29a. How are F&B employees trained and how often is the training refreshed?
Take-Away packaging
Guest Facing
30. Do you provide take-away packaging?
Yes
No
31. From what material are your 'to-go' coffee cups made (Tick all that apply)?
Plastic
Paper
Styrofoam
Other Biodegradable plastic
Don't know
Other
32. From what material are your 'to-go' paper bags made (Tick all that apply)?
Plastic
Paper
Cloth
Other Biodegradable plastic
Don't know
Recycled Paper
Other
33. From what material are your 'to-go' napkins made (Tick all that apply)?
Paper
Cloth
Recycled paper
Don't know
Other
In-room amenities/minibar/Room Service
Guest Facing
34. Do you serve seasonal, locally produced fruits?
Yes
No
Some fruits are not local
35. Do additional amenities or mini bar items (such as chocolate pralines and other F&B items) reflect the locality of your property and/or made with local ingredients?
Yes
No
35a. Please provide examples
36. Are additional amenities or minibar items presented with minimum use of disposable packaging?
Yes
No
36a. How do you present amenities or minibar items with minimum use of disposable packaging?
Multiple serve or multiple use sizes
Reusable containers
Natural packaging like leaves, bamboo, paper
Other
37. What type of napkins are used for Room Service
Cloth Napkins
Disposable paper serviettes
37a. What sort of paper serviettes do you offer (TIck all that apply)?
Recycled paper
Recovered paper
Chlorine-free paper
Regular paper
Don't know
Other
38. Please list all efforts in place to reduce disposable service ware, including paper coasters, glass covers, plastic wrappings:
Environmentally Friendly
Guest Facing
39. Does the kitchen use low water flow faucets?
Yes
No
40. Are enviornmentally friendly detergents and cleaners used?
Yes
No
41. Is the kitchen lit with low-energy LED lighting or other low-energy efficient light bulbs? (Tick all that apply):
Exit and Emergency signage
Kitchen
storage areas
Office areas
Other
Family
Guest Facing
42. Is there a children's menu available?
Yes, in all Restaurants and Room Service
Yes, in some Restaurants and Room Service
Room Service only
No
43. Is there an infant's menu available?
Yes, in all Restaurants and Room Service
Yes, in some Restaurants and Room Service
Room Service only
No
44. Are baby chairs available upon request?
Yes, in all Restaurants and Room Service
Yes, in some Restaurants and Room Service
Room Service only
Restaurants only
No
45. Are there changing tables in your restaurant toilets?
Yes
No
46. Are the changing tables in:
Women's toilet
Men's toilet
Both
Other
Accessibility
Guest Facing
47. Are your restaurants wheelchair / buggy / stroller accessible?
Yes, all
Yes, some
No
Other
48. Is there a wheelchair / buggy / stroller accessible toilets?
Yes
No
Other
Catering and Events
Guest Facing
49. Are disposable service ware (wooden/plastic coffee stir sticks, drinking cups, paper coasters) used for in-house events?
Yes
No
49a. what items? (Tick all that apply):
wooden/plastic coffee stir sticks
drinking cups
paper coasters
paper glass covers
Single-serve plates for buffet/ canapes
Other
49b. Are disposables bio-degradable or eco-friendly?
Yes
Yes, some
No
Don't know
49c. Please list items that are NOT bio-degradable or eco friendly:
50. Are cloth napkins and table cloths used for in-house events?
Yes, cloth napkins and table cloths
Yes, but cloth napkins only
Yes, but table cloths only
No
51. Are jugs of water, refillable glass bottles and/or water dispensers are provided instead of individual plastic bottled water for in-house events?
Yes, regularly, unless guest requests individual plastic bottled water
Yes, but only if guest asks for it. Otherwise we provide individual plastic bottled water
No
52. Is there a vegetarian selection offered at every meal selections?
Yes
No
53. Are the event signages in a digital format/display (rather than printed on paper)?
Yes
No
54. If some of the services are outsourced (e.g. decoration, equipment), do you require the contracted supplier to sign COMO's Supplier Code of Conduct?
Yes
No
55. If some of the services are outsourced (e.g. decoration, equipment) do you ensure that the contracted supplier is responsible for keeping the events green? (e.g. using reusable/organic decorations, energy efficient equipments):
Yes
No
56. Do the event coordinators/sales managers communicate COMO recycling/waste prevention initiatives to event organisers/participants?
Yes
No
57. Are banquet staff trained on guidelines on appropriate environmental behaviour, such as minimizing waste and sorting recyclables?
Yes
No
58. If you are requested or going to provide giveaways, do you present the following options? (Tick all that apply):
minimum disposable packaging
locally sourced
socially sourced (e.g. by a social enterprise or charity)
No
Other
58a. please give examples or attach photos (Max File Size 3MB):
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59. For off-site meetings + catering, do you use cloth napkins or paper serviettes?
Cloth napkins
Paper serviettes
Other
59a. What sort of paper serviettes do you offer?
Regular paper
Recovered paper
Chlorine-free paper
Don't know
Other
Waste Management
60. Does the kitchen separate its waste?
Yes
No
60a. What items are separated? (Tick all that apply):
Paper
Plastic
Glass
Food waste
Fats, oils and grease from grease traps (brown grease)
Oil from fryer for biodiesel (yellow grease)
Compostable food waste
Other
61. Do you have a recycling plan in place with staff training and periodic checks?
Yes with staff training + periodic checks
No
Recycling is not available
Other
62. Does the kitchen compost food scraps and organic wastes?
Yes, on site
Yes, off site
No
63. Does the kitchen donate untouched left over food to charity?
Yes
No
64. Are all waste materials, grease barrels and garbage containers covered and stored in a secure areas to prevent vandalism and rodents?
Yes
No
Other
65. Are staff who handle waste all trained on the importance of their role in minimizing negative impact on enviornment by disposing waste properly?
Yes
No
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