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.
Aruba Airport Authority: Wings Of Hope
Aruba Airport Authority N.V. Wings of Hope is a workgroup of volunteers within the organization who focus on executing social community projects benefiting the Aruban Community based on United Nation's 17 Sustainable Development Goals.
Hyatt Place Amsterdam Airport: Our Place Cookbook
The Hyatt Place Amsterdam Airport’s Wellbeing Team is always looking for new projects to improve the happiness and welfare of their colleagues, local community and clients. One project designed to create cultural engagement is the Our Place Cookbook.
L’Heure Bleue: Locally Grown Goodness
To underpin its self-reliance, L’Heure Bleue, with the assistance of local skills, has developed its own vegetable garden.
Can Do for Waste Reduction at Four Points by Sheraton Sheikh Zayed Road
Four Points by Sheraton Sheikh Zayed Road is proud to be associated with Dubai Can, a sustainable initiative by the Crown Prince of Dubai.
Mövenpick Resort Sharm El Sheikh’s Organic Production
A unique feature of Mövenpick Resort Sharm El Sheikh, Naama Bay is its massive organic farm with various fresh produce supplied to guests every day.
Don’t Touch and Save 50% on Water Use
Delta Hotels Marriott Jumeirah Beach has successfully installed touchless faucets in 100% of guest and staff areas with total water savings of 50%.
The Soil Speaks at Puy du Fou
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
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 Tackling 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: Kind to all Creatures, Great & Small
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.
Zannier Hotels Phum Baitang : Local Source Direct from the 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.
Stadthalle Reutlingen: Sustainable Strategy for Delivery Chains and Added Value
Stadthalle Reutlingen looks very closely at how they organized delivery chains and create value in a sustainable manner.
La Grée des Landes’s Tastes of Nature
At La Grée des Landes, the kitchen garden itself is a link to nature.
Healthy Planet, Healthy Body at SHA Wellness Clinic
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.
Hotel Sans Souci Wien Supports Locally Sourced
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 Aims for Zero Waste
Hotel Plesnik’s approach to food and beverage is an important part of their relationship with nature.
Zannier Hotels Installs Water Treatment Facility to Preserve Water
Zannier Hotels Phum Baitang is equipped with an autonomous water treatment facility that provides clean drinking water. The purpose of this treatment and water bottling plant is to reduce the use of plastic water bottles within the property and to provide guests with clean, fresh, and drinkable water all year long.