Fairmont Le Montreux Palace Utilizes AI-Powered System to Reduce Food Waste
As part of its food waste reduction initiatives, Fairmont Le Montreux Palace utilizes Orbisk, an AI-powered system that tracks and reduces food waste through real-time data insights provided to chefs.
Community and Eco-Communication Initiatives at Hidden Hotel Paris
Hidden Hotel Paris is firmly committed to building connections with companies and groups who follow sustainable agendas. The hotel actively supports Biodiversity for Peace and Sapocycle, organizations that foster positive environmental and social impacts.
RAAYA by Atmosphere: A Thriving Farm-to-Table Experience at Seb's Farm
Launched in January 2025, Seb's Farm at RAAYA by Atmosphere adds a fresh dimension to the island's culinary scene. This 2,500 square metre farm, nestled within the resort's 39-hectare grounds, offers guests a unique 'Harvest to Table to Soul' experience.
Pullman Singapore Hill Street: Food-wise Hospitality
Since Pullman Singapore Hill Street opened its doors in late 2023, AI-Driven food waste management has been prioritized from the start. The hotel has partnered with Lumitics to implement a cutting-edge AI food waste tracker – Insight - in kitchens.
Mövenpick Resort & Spa Dead Sea Sources at Least 40% of Menu Ingredients Locally
Mövenpick Resort & Spa Dead Sea sources at least 40% of menu ingredients locally, such as vine leaves, olives, and herbs grown in its organic garden. Guests are invited to explore the garden and participate in activities with the executive chef, offering insight into sustainable food practices.
Hyatt Regency Amsterdam: Bringing Botany, Sustainability to Amsterdam
Hyatt Regency Amsterdam features a façade covered with lush greenery, which helps manage stormwater and enhances air quality.
Eco-Conscious Dining at One Monte-Carlo
One Monte-Carlo has implemented environmentally responsible measures across its conference center, residences, and dining venues. The restaurant Le Mada One, located within the conference center, epitomizes eco-conscious dining.
Novotel Citygate Hong Kong Supports Food Angel
Novotel Citygate Hong Kong collaborates with local NGO Food Angel to support food waste reduction efforts through their food rescue program that provides meals to underprivileged communities.
47 Boutique Hotel: Serves a Sustainable Harvest
47 Boutique Hotel has focused on the search for local suppliers providing high quality raw ingredients. This dedication to local and regional supply has been extended with the hotel starting its own agricultural production.
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.
Stay in Harmony at OMM INN
The Stay in Harmony initiative at OMM INN endeavors to reduce the property’s carbon footprint by using resources responsibly and creating as little waste as possible.
Schützenhof Paderborn Re-Energizes with ReFood Initiative
Schützenhof Paderborn has implemented the ReFood program, a food waste management system that ensures all food waste collected is processed into renewable energy.
Ladera Resort Humming with Sustainability
Situated in the heart of a UNESCO World Heritage Site, Ladera Resort is committed to sustainable guest experiences and local community support.
Local Impact and Good Taste at Swissôtel Nankai Osaka
Swissôtel Nankai Osaka works closely with partners who share common sustainability goals to make a bigger impact. The hotel has committed to helping local businesses by developing exclusive products that are offered only at the property. Established in 1921, Kitashoji Sake Brewery has developed an exclusive sake for Swissôtel Nankai Osaka. And Kamigata Brewery, which runs its operations from an abandoned traditional bathhouse, supplies an original crafted IPA beer to the hotel. Another partner Telmont, a sustainable champagne supplier, produces 100% organic champagne in 100% recyclable bottles made from 85% recycled glass.
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.
Sofitel Bangkok Sukhumvit Reduces Kitchen Waste by 20%
The Winnow system identifies and measures all food waste and chefs work with the technology to get a better idea of food waste generated at the all-day dining restaurant.
Novotel Sharm El Sheikh Resort Tackling Food Waste
Shocked at the global waste problem where 1.6 billion tons of food is wasted worldwide every year, Novotel Sharm El Sheikh also realized that 50% of all food produced at its restaurant buffets is also thrown away.
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.