Case Study 3 — Hotel & Banquet (Full‑service, 480 rooms)

Objective: Replace mixed plastic/paper disposables for banquets/room‑service with bagasse; reduce dishwashing water during peak occupancy. Method: Alternating‑weeks crossover for 10 banquets (200–400 covers). Results Dish machine runtime: −17% (to 5.8 hrs/event) on hybrid service (ceramic mains + bagasse dessert/coffee service). Water use: −11.5 m³/event; Energy: −78 kWh/event. Breakage losses: −22% on ceramics due to reduced touchpoints. Guest satisfaction (presentation): no change (4.7/5 maintained). LCA‑Adjusted Emissions (per event) Baseline disposables: 57.4 kgCO₂e; Leafline mix: 28.9 kgCO₂e → −49.6% (see Appendix A factors). Procurement Note Switching to nested bagasse trays reduced storage footprint by 38%.