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.
Best Western Premier Grand Hotel Russischer Hof Prefers Local Source
Since February Best Western Premier Grand Hotel Russischer Hof has been buying its bread rolls and loaves from a traditional local bakery shop and not using ready-made mix or frozen rolls.
Organic and Biodynamic Harvest for Abadía Retuerta
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 Tackles Food Waste
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.
30 Years of Organic Cuisine at Retter Bio-Natur-Resort
Retter’s uncompromisingly closed food cycle is consistently implemented in their adjacent production plant, the Retter BioGut, and can be experienced transparently.
Abadía Retuerta’s Refectorio: Michelin Star and Green Star Gastronomy
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.