Mövenpick Aqaba & Mövenpick Tala Bay Partner on Sustainable Food Service
Mövenpick Aqaba and Mövenpick Tala Bay, have formed a partnership with the Farm to Fork Organization in Jordan. This collaboration supports the utilization of organic, sustainable, locally sourced products, helping local farmers and fishermen in the region. On site at the resorts, the teams are also dedicated to utilizing fresh, organic, garden-cultivated ingredients sourced from their extensive Chef's Garden located within their properties.
Monte-Carlo Beach: Growing its Culinary Heritage
At Monte-Carlo Beach’s Chefs of the Restaurant Engagés® workshop, farmer Maxime Schmitt, and artisan chef Victor Brandi, explored the close link between the seed and the plate along with local culinary heritage and biodiversity.
Beurs van Berlage Cuts Food Waste by 70%
Amsterdam Conference Centre Beurs van Berlage provides food and beverage services to large numbers of guests in short time frames and is always looking for methods or formulas to reduce food waste. In the past 5 years Beurs has managed to reduce food waste by 70% by offering individually portioned servings and developing a better understanding of their guests.
Abadía Retuerta’s Vendimia Solidaria Charity Wine.
Abadía Retuerta’s Vendimia Solidaria project, which began in 2014, aims to highlight the hard work of those associations and foundations that safeguard and promote the community development of vulnerable collectives.
Best Western Premier Grand Hotel Russischer Hof Prefers Local Source
Since February Best Western Premier Grand Hotel Russischer Hof has been buying its bread rolls and loaves from a traditional local bakery shop and not using ready-made mix or frozen rolls.
Organic and Biodynamic Harvest for Abadía Retuerta
Abadía Retuerta’s organic, biodynamic and sustainable vegetable garden spans 1,200 m2. In the last year, a total of 10,323 kg of produce was harvested.
Zannier Hotels Bãi San Hô Tackles Food Waste
Zannier Hotels Bãi San Hô has created a solid waste management plan, with quantitative goals to minimize waste that is not reused or recycled. At the moment, 88% of the resort food waste is recycled.
30 Years of Organic Cuisine at Retter Bio-Natur-Resort
Retter’s uncompromisingly closed food cycle is consistently implemented in their adjacent production plant, the Retter BioGut, and can be experienced transparently.
Abadía Retuerta’s Refectorio: Michelin Star and Green Star Gastronomy
Since 2016, Marc Segarra has been carefully crafting the gastronomy on offer at Refectorio, Abadía Retuerta’s leading restaurant. Over this last year, the Catalan chef has further consolidated an authentic menu, as part of a bold concept that encapsulates his entire approach: he seeks to capture the land. His dishes are a faithful expression of the surroundings, of the local suppliers, the seasonal produce and the ingredients grown on the estate’s own vegetable garden, which spans 1000 m2 and provides the kitchen with over 150 products.
Aruba Airport Authority: Wings Of Hope
Aruba Airport Authority N.V. Wings of Hope is a workgroup of volunteers within the organization who focus on executing social community projects benefiting the Aruban Community based on United Nation's 17 Sustainable Development Goals.
Hyatt Place Amsterdam Airport: Our Place Cookbook
The Hyatt Place Amsterdam Airport’s Wellbeing Team is always looking for new projects to improve the happiness and welfare of their colleagues, local community and clients. One project designed to create cultural engagement is the Our Place Cookbook.
L’Heure Bleue: Locally Grown Goodness
To underpin its self-reliance, L’Heure Bleue, with the assistance of local skills, has developed its own vegetable garden.
Can Do for Waste Reduction at Four Points by Sheraton Sheikh Zayed Road
Four Points by Sheraton Sheikh Zayed Road is proud to be associated with Dubai Can, a sustainable initiative by the Crown Prince of Dubai.
Mövenpick Resort Sharm El Sheikh’s Organic Production
A unique feature of Mövenpick Resort Sharm El Sheikh, Naama Bay is its massive organic farm with various fresh produce supplied to guests every day.
Don’t Touch and Save 50% on Water Use
Delta Hotels Marriott Jumeirah Beach has successfully installed touchless faucets in 100% of guest and staff areas with total water savings of 50%.
The Soil Speaks at Puy du Fou
In the heart of Vendée Bocage, at a bend in the Puy du Fou theme park's countless pathways, the Carré Maraîcher du Puy du Fou immediately radiates the charm of organic farming. The vegetables and fruit are the object of very special attention and demonstrate true respect for the land.
Beaumont Hotel Thrives with F&B innovations
Beaumont Hotel thrives with F&B innovations. These include doing away with all but one international branded soft drink and replacing them with in-house created soft drinks made from herbs and fruits provided from local farmers. They have also switched fro buffet meals to offering an a la cart menu, which is popular with guests and a very efficient way to lower food waste
Mercure Dubai Barsha Heights Tackling Food Waste
Mercure Dubai Barsha Heights’ Kitchen Stewarding team, who are striving to control food waste, have come up with the idea of using crushers for leftover waste and vegetable trimming.
OMM INN: Kind to all Creatures, Great & Small
OMM INN Cafe and Restaurant offers guests sustainable gastronomy experiences with a specifically designed environmentally friendly menu. Animal products are not used in OMM INN kitchens to reduce the hotel’s carbon footprint and support the fight against climate change. All menus offer completely plant-based options which prevent more than 50 tons of carbon emissions annually.
Zannier Hotels Phum Baitang : Local Source Direct from the Garden
Zannier Hotels Phum Baitang possesses a wonderful garden, composed of rice paddies, private yards, landscaped gardens with trees, flowerbeds, grass areas, and more recently a vegetable garden and a new ecological pond.