Delta Hotels Marriott Jumeirah Beach has successfully installed touchless faucets in 100% of guest and staff areas with total water savings of 50%.

In the heart of Vendée Bocage, at a bend in the Puy du Fou theme park's countless pathways, the Carré Maraîcher du Puy du Fou immediately radiates the charm of organic farming. The vegetables and fruit are the object of very special attention and demonstrate true respect for the land.

Beaumont Hotel thrives with F&B innovations. These include doing away with all but one international branded soft drink and replacing them with in-house created soft drinks made from herbs and fruits provided from local farmers. They have also switched fro buffet meals to offering an a la cart menu, which is popular with guests and a very efficient way to lower food waste

Mercure Dubai Barsha Heights’ Kitchen Stewarding team, who are striving to control food waste, have come up with the idea of using crushers for leftover waste and vegetable trimming.

OMM INN Cafe and Restaurant offers guests sustainable gastronomy experiences with a specifically designed environmentally friendly menu. Animal products are not used in OMM INN kitchens to reduce the hotel’s carbon footprint and support the fight against climate change. All menus offer completely plant-based options which prevent more than 50 tons of carbon emissions annually. 

Stadthalle Reutlingen looks very closely at how they organized delivery chains and create value in a sustainable manner.

At La Grée des Landes, the kitchen garden itself is a link to nature.

The promotion of healthy lifestyle habits, focused on healthy and balanced nutrition is also promoted by SHA, which offers a large number of vegan and vegetarian options and does not include meat and dairy, two of the most polluting industries on the planet.

To support the environment as well as the local economy, Hotel Sans Souci Wien has a particular focus on locally sourced ingredients. The kitchen team pays utmost attention to high quality produce and partners with the best farmers in the surrounds of Vienna. These strong partnerships allow Sans Souci to serve regionally produced and deliciously fresh food.

Hotel Plesnik’s approach to food and beverage is an important part of their relationship with nature.

Hotel City Zürich attaches particular importance to providing guests with regional products. Susanne Käser, Assistant General Manager, explains: "We are very pleased that we are able to equip our minibars completely with Zurich products. The water comes from the local provider lokal37, which obtains the drinking water from the Zurich water network. The snack products are supplied by the company hello Zurich, which supports small Zurich shops and specialises in  the goods and services of local suppliers.”

At La Grée des Landes, the kitchen garden is a link to nature. Every day, Les Jardins Sauvages Chef Fabien Manzoni draws his inspiration from this garden and its unique aromas and flavours