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 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.
Through its MP Hotels company, the FTI GROUP is adding another ambitious project to its collection of sustainable goals.
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.
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.
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?
Sofitel Bangkok Sukhumvit’s executive chef, Jeremy Cayron, is using technology to chop the property’s food waste from about 13,000 kilos per month to 4,000.
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