Last week, NUMO restaurant held a hands-on training session dedicated to waste sorting and sustainability in the hospitality sector.
Initiated by the Bukovel Office of Sustainable Development, the event aimed to strengthen environmental awareness among restaurant employees and encourage practical steps toward greener operations.
The training addressed essential topics, including proper waste segregation, minimizing plastic consumption, and integrating eco-friendly practices into daily workflows. Participants gained insights into sustainable waste management and received guidance on reducing their environmental footprint.
“Our goal is to position Bukovel as a benchmark for eco-conscious resorts. Internal training is a crucial first step – because lasting change begins with informed choices and mindful habits,” shared Bohdan Krasavtsev, Head of the Office of Sustainable Development at Bukovel.
For the NUMO team, the training offered not just theoretical knowledge but also real-world strategies.
“Our mission goes beyond great food – we want to lead by example as a responsible business. This session helped our team better understand how our everyday decisions affect the environment and how we can shift toward more sustainable practices,” said Yurii Kosmirak, director of NUMO Restaurant.
This training is part of Bukovel’s broader educational initiative in sustainable development, which includes regular workshops with hotel and restaurant teams and joint green actions across the resort.
Earlier this year, NUMO was awarded the internationally recognized Green Key certificate – a distinction given to hospitality venues that meet rigorous sustainability standards. It remains the only restaurant in Ukraine currently holding this certification.
As part of its ongoing commitment to sustainability, NUMO has already introduced a series of impactful upgrades:
- universal access features, including ramps, tactile signage, and call buttons for guests with disabilities;
- energy-saving systems and LED lighting;
- a dedicated smoke-free dining environment;
- expanded plant-based and vegan options on the menu;
- glass carafes of water served instead of single-use plastic bottles.