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.

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. 

Abadía Retuerta’s organic, biodynamic and sustainable vegetable garden spans 1,200 m2. In the last year, a total of 10,323 kg of produce was harvested.

Zannier Hotels Bãi San Hô has created a solid waste management plan, with quantitative goals to minimize waste that is not reused or recycled. At the moment, 88% of the resort food waste is recycled.

Retter’s uncompromisingly closed food cycle is consistently implemented in their adjacent production plant, the Retter BioGut, and can be experienced transparently.

Since 2016, Marc Segarra has been carefully crafting the gastronomy on offer at Refectorio, Abadía Retuerta’s leading restaurant. Over this last year, the Catalan chef has further consolidated an authentic menu, as part of a bold concept that encapsulates his entire approach: he seeks to capture the land. His dishes are a faithful expression of the surroundings, of the local suppliers, the seasonal produce and the ingredients grown on the estate’s own vegetable garden, which spans 1000 m2 and provides the kitchen with over 150 products.

To underpin its self-reliance, L’Heure Bleue, with the assistance of local skills, has developed its own vegetable garden.

Zannier Hotels Phum Baitang possesses a wonderful garden, composed of rice paddies, private yards, landscaped gardens with trees, flowerbeds, grass areas, and more recently a vegetable garden and a new ecological pond.