Embracing Sustainability: The Hidden Power of Ice Vending Machines in the HoReCa Sector

It’s no surprise that the hotel, restaurant, and catering sector (HoReCa) collectively generates an awful lot of carbon emissions. And yet the sector has been slow to respond to environmental pressures. 

Studies indicate that the industry contributes to one percent of global greenhouse gas emissions. If that percentage doesn’t seem all that high, consider that it represents one one-hundredth of a total 36.8 billion tons of carbon dioxide, which is 860 million tons. The HoReCa sector will need to make major changes if that’s ever to be reduced. 

In addition to major food waste and energy issues, the HoReCa industry is also struggling to shake its strong penchant for plastic. Exacerbated by the pandemic when demands for takeaway food soared, single-use plastic takeaway containers and bags are still a common feature in most catering and restaurant settings. 

However, change could be on the horizon. Driven by consumer demands and rising regulatory measures, the HoReCa sector…