What is sustainable travel: 10 best practices
As academics specializing in the travel, tourism and hospitality (TTH) industry, we have trained and advised dozens of companies in…
Becoming a greener restaurant in just two steps
Do you want to become an eco-responsible restaurant but don’t know what measures to put in place without interfering with your work?
How sustainability is shaping the future of luxury hotel and tourism industry
Consumers who are sustainable and look for the best hotels, hospitality, and tourism products should also consider an in-depth view and be critical of the company’s sustainability measures. Even though it’s almost impossible to be fully sustainable, technology and people can help the luxury hotel and tourism industry to successfully reach its sustainability targets.
Radisson and Too Good To Go to tackle food waste
A strategic partnership to reduce food waste and have a positive impact on the climate.
Sustainability: more relevant to the future of tourism than ever?
The “new normal” cannot be implemented without sustainability as a core value that underpins the entire business structure. From interior design to food waste, it’s now time to reconcile long-term vision with momentary short-term gains for the sake of the bigger picture.
Food waste in tourism is a bigger issue than previously thought
Food waste originating from hotels, restaurants, and events is recognized and can be estimated and calculated, but as the tourism industry is becoming more and more diverse, so are the sources of its food waste.
MP hotels launches pilot program to curb food waste
Through its MP Hotels company, the FTI GROUP is adding another ambitious project to its collection of sustainable goals.
IHG is using AI technology to track, measure and reduce food waste globally
IHG is the first global hotel company to use the award-winning Winnow Vision AI enabled technology, which will help its hotels achieve a 30% reduction in food waste.
Hotels saved $7 for every $1 invested in reducing food waste
New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away.
Faced with waste: ways to combat the food waste issue
With global food production struggling to keep pace with population growth, how are diners, restaurateurs and chefs cooking up solutions to produce more with less?