The benefits of turning organic are numerous, ranging from environmental benefits to profitability, healthier alternatives for visitors, and support for local communities.
The power of transformative culinary experiences at hotels
Hotels must shift their F&B programming in stride with dietary cultural changes and there are specific ways within this food-as-medicine trend to activate new revenue streams and greatly enhance loyalty.
Swiss Food & Nutrition Valley: a unique innovation ecosystem
The initiative was launched on 23 January 2020 at the World Economic Forum in Davos under « Swiss Food & Nutrition Valley ». The aim is to address the key challenges of sustainable and high-quality food by attracting talent, start-ups, and investments in Switzerland.
New nutritionally-balanced and fun kid’s menu rolling out at Holiday Inns AMEA
The menu consists of 34 main meals (including 12 regional dishes), 7 desserts and 10 drinks and has been designed to ensure that hotels from across the region can cater to both local and international tastes.
