Local Impact and Good Taste at Swissôtel Nankai Osaka
Swissôtel Nankai Osaka works closely with partners who share common sustainability goals to make a bigger impact. The hotel has committed to helping local businesses by developing exclusive products that are offered only at the property. Established in 1921, Kitashoji Sake Brewery has developed an exclusive sake for Swissôtel Nankai Osaka. And Kamigata Brewery, which runs its operations from an abandoned traditional bathhouse, supplies an original crafted IPA beer to the hotel. Another partner Telmont, a sustainable champagne supplier, produces 100% organic champagne in 100% recyclable bottles made from 85% recycled glass.
Mövenpick Farm Cultivated in Cario
Mövenpick Hotel Cairo-Media City’s has cultivated its own Mövenpick Farm that grows fresh ingredients including eggplants, cucumbers, tomatoes, lettuce, and zucchini for buffets. The farm initiative eliminates the need to transport in fresh produce and supports local agriculture thereby reducing the hotel’s carbon footprint.
Garden Fresh at Monte-Carlo Bay Hotel & Resort
To minimize Monte-Carlo Bay Hotel & Resort’s carbon footprint, dishes at its Blue Bay Marcel Ravin restaurant are created from 85% of fresh ingredients harvested from two vegetable garden.
Sofitel Bangkok Sukhumvit Reduces Kitchen Waste by 20%
The Winnow system identifies and measures all food waste and chefs work with the technology to get a better idea of food waste generated at the all-day dining restaurant.
Novotel Sharm El Sheikh Resort Tackling Food Waste
Shocked at the global waste problem where 1.6 billion tons of food is wasted worldwide every year, Novotel Sharm El Sheikh also realized that 50% of all food produced at its restaurant buffets is also thrown away.
Parc Broekhuizen’s Green Possibilities
Parc Broekhuizen’s guests can enjoy multiple green possibilities even sheep herding where visitors can discover their inner farmer instincts.
Mövenpick Resort El Quseir: Farm-to-Fork
Mövenpick Resort El Quseir has established a thriving farm garden that supplies kitchens with an abundance of fresh produce that embraces the farm-to-fork concept.
Pullman Singapore Orchard: Benchmarking Sustainability
By implementing innovative strategies and embracing sustainable practices, Pullman Singapore Orchard is dedicated to minimizing its impact on the planet while simultaneously delivering value to its guests and stakeholders.
Culinary Accolades for Abadía Retuerta
Abadía Retuerta’s Refectorio restaurant has been awarded 1 Michelin Green Star acknowledging the many organic products grown at the property’s bio-dynamic garden and used in dishes.
Sofitel Phnom Penh Phokeethra Partners with the Eco Spirits
Sofitel Phnom Penh Phokeethra has a partnership with the Eco Spirits company that works to end single-use glass bottles in the spirits industry by leading a transition to circular packaging technology.
Constance Ephelia’s Sweet Sustainability Success
Constance Ephelia’s Mangrove Rehabilitation Program, Mangrove Sweetness is named after the honey produced by bees from the flowers of the mangroves at the resort’s RAMSAR site. It is the first ever mangrove honey produced in the Seychelles.
Swissotel Al Ghurair & Swissotel Living Al Ghurair bring Vitality to F&B
Building on its core principle of cuisine created from zero food wastage, Swissotel Al Ghurair & Swissotel Living Al Ghurair offers an à la carte Vitality Menu featuring sustainably sourced fish and seasonal fruits and vegetables.
Mövenpick Hotel Zürich Airport: 75% Certified F&B Locally Sourced
Mövenpick Hotel Zürich Airport promotes the use of certified and local products to support local businesses. 75% of certified products including coffee, grains, yogurt and cheese are delivered from within a 50km radius of the hotel.
Hyatt Place Amsterdam Airport: Elevating the Dutch Dining Experience
Hyatt Place Amsterdam Airport also makes efforts to source local and ethical produce for inclusion in its restaurant menu. Recently the hotel launched the Butcher’s Choice - Elevating the Dutch Dining Experience in Hoofddorp. Beef for this menu is supplied by growers in the nearby district of Koningshof in Berkel & Rodenrijs. The cattle are allowed to roam freely in the lush De Groenzoom nature reserve during the summer. In winter months, they take comfort in expansive, well-ventilated stables adorned with straw bedding. This idyllic environment ensures their well-being, resulting in meat of unparalleled quality.
Waste Not, Want Not at Crowne Plaza Budapest
Waste reduction is an area where Crowne Plaza Budapest has made great progress across several departments. Kitchen staff regularly collect food waste, which is then used for animal feed. Used cooking oil is sent to be filtered, and then mainly used in the biodiesel industry. The hotel’s Kitchen and F&B departments have implemented a portion control system for all menus to avoid unnecessary restaurant leftovers.
Secret Bay Dominica: Five Star Foraging
At Secret Bay Dominica, the concept of foraging and harvesting has been taken to a new level, with the creation of the Botanica Boutique Farm and Chef’s Table experience.
Mövenpick Aqaba & Mövenpick Tala Bay Partner on Sustainable Food Service
Mövenpick Aqaba and Mövenpick Tala Bay, have formed a partnership with the Farm to Fork Organization in Jordan. This collaboration supports the utilization of organic, sustainable, locally sourced products, helping local farmers and fishermen in the region. On site at the resorts, the teams are also dedicated to utilizing fresh, organic, garden-cultivated ingredients sourced from their extensive Chef's Garden located within their properties.
Monte-Carlo Beach: Growing its Culinary Heritage
At Monte-Carlo Beach’s Chefs of the Restaurant Engagés® workshop, farmer Maxime Schmitt, and artisan chef Victor Brandi, explored the close link between the seed and the plate along with local culinary heritage and biodiversity.
Beurs van Berlage Cuts Food Waste by 70%
Amsterdam Conference Centre Beurs van Berlage provides food and beverage services to large numbers of guests in short time frames and is always looking for methods or formulas to reduce food waste. In the past 5 years Beurs has managed to reduce food waste by 70% by offering individually portioned servings and developing a better understanding of their guests.
Abadía Retuerta’s Vendimia Solidaria Charity Wine.
Abadía Retuerta’s Vendimia Solidaria project, which began in 2014, aims to highlight the hard work of those associations and foundations that safeguard and promote the community development of vulnerable collectives.