Managing an event of this scale, which this year takes place from December 4-7 and importantly, minimising waste as much as possible – is no small feat and produces some impressive statistics!
During the four-day event, Sun City has a 24-hour production team to ensure that everything runs according to plan. An additional 1,200 extra staff are hired to assist with the event and an additional 84,000 man-hours are logged during the week of the tournament.
Feeding close to 65,000 visitors alone is a culinary feat. Over the four days of the Challenge, chefs prepare and serve over 8,000kg (8 tons) of pork spare ribs, 3,500 kg of boerewors, one ton of game kebabs and 28,800 mini cheese portions. Over 19,000kg of ice is used throughout the tournament as well as 40 six-ton refrigerated containers to keep food chilled, and 238 fridges to keep drinks cool.
During the course of the Challenge, approximately 100,000 units of soft drinks, and almost 40,000 ice creams are consumed.
Sun International takes waste management very seriously so naturally, the Environmental and Sustainability Team is always hard at work to ensure that the resort remains impeccable during the tournament and that waste is handled in the most responsible and environmentally sustainable way.
Last year 92.65% of all waste generated on course during the Golf Challenge was recycled. This is the weight equivalent of twelve large African Elephants! In order to achieve this level of recycling, a team of people is required to sort all of the waste on-site and ensure separation of recyclable and non-recyclable materials.
All forms of plastic waste including PET bottles, cans, glass, paper and cardboard are
recycled, while food waste is composted.
Says Michael Farr, Group General Manager, Brand and Communications at Sun International: “We’re proud of the level of efficiency achieved by our people during Africa’s favourite golfing event and it really does take a team effort. Our commitment to making this tournament as environmentally sustainable as possible also takes a huge amount of effort and commitment.”