Biodiversity Protection at Hotel Barrière Le Majestic Cannes
Efforts to protect biodiversity are central to the Hotel Barrière Le Majestic Cannes’ sustainability vision, through pesticide-free landscaping and initiatives that support local ecosystems, such as rooftop beehives.
Maldivian Mermaid – Farm to Plate Initiative
The Standard, Maldives has actively strengthened its local supply chain in line with its commitment to Green Globe sustainability standards and supporting local businesses. The resort has chosen to source fresh fruits, vegetables, herbs and lettuce from Maldivian Mermaid, a local farm located on a nearby island.
U Hua Hin’s Seed Bomb Project Collaboration
In partnership with Khao Nang Phanthurat Forest Park’s Seed Bomb Project, U Hua Hin has launched a year-long initiative aimed at restoring local ecosystems and engaging the community in environmental stewardship.
Royal Champagne Hotel & Spa: a Better Balance
Nestled within a Natura 2000 protected area, Royal Champagne Hotel & Spa benefits from a pristine natural environment rich in biodiversity.
Sheraton Hanoi Hotel: Transforming Food Waste into Organic Fertilizer
At the heart of the Sheraton Hanoi Hotel’s waste management strategy is a cutting-edge composting machine that converts food waste from the hotel’s restaurants into nutrient-rich organic fertilizer.
Bandos Maldives’s Island Sustainability Strategy
Bandos Maldives has spearheaded initiatives to increase self-sufficiency while preserving fragile ecosystems. The resort continues to grow a limited supply of vegetables and herbs at its onsite garden.
Getting Buzzy at Hyatt Regency Belgrade
Almost three years ago in partnership with the Belgrade Beekeepers Association, Hyatt Regency Belgrade installed five beehives on its rooftop.
A Journey of Regeneration at Quinta Marugo
When co-founders of Quinta Marugo, MaryAnn Voli, and Ugo Uberti Foppa first arrived, the soil around Quinta Marugo was extremely depleted due to tilling and the land laying bare for extended periods in preparation for planting grass for sheep farming.
Mövenpick Resort & Marine Spa Sousse Gets Busy with the Botanicals
Children of employees at Mövenpick Resort & Marine Spa Sousse were invited to plant a tree to symbolize their understanding of preserving nature.
OZEN LIFE MAADHOO Cultivating Sustainable Solutions
Complementing its waste management initiatives, OZEN LIFE MAADHOO has introduced a hydroponic garden that supplies fresh, eco-friendly produce.
Yalo Cultivates its Green Roof
Yalo cultivates its Green Roof where the hotel grows a variety of plants for use in the hotel’s cocktails and dishes.
Roof Top Harvests at Four Points by Sheraton Bur Dubai
Four Points by Sheraton Bur Dubai produces in-house compost by utilizing vegetable waste from the kitchen, which is then used in the hotel's 300 m² rooftop garden.
Zannier Hotels Phum Baitang: Organic Garden
Zannier Hotels Phum Baitang possesses a wonderful garden with a rich variety of vegetables and herbs, which all enhance the culinary experiences of cooking classes and supply the hotel’s restaurants and spa with fresh, organic produce.
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.
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.
Organic Gardening Practices at Gaïa Riverlodge
Gaïa Riverlodge has had a great deal of success in its gardens as well. The resort has an extensive organic garden that produces 60% of all vegetables for guest and staff kitchens.
Constance Moofushi Maldives Resort Coral Restoration Project
Constance Moofushi's primary conservation effort is the Coral Restoration Project, which has been in place since 2017. Its main goal is to restore damaged reefs and barren sandy seabeds by planting new corals underwater.
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.