Layan Life By Anantara Offers A Forward-Thinking ‘Medi-Wellness’ Concept In A Luxury Hotel Setting
Luxury resorts typically delve into ancient traditions and cultural heritage when it comes to wellness, but Layan Life’s concept demonstrates how modern medicine can contribute too.
Fighting Food Waste and Winning Fans – Meet Gusto’s Upcycled Fruit Snacks
Gusto Snacks is a London-based snack brand that uses clever guerrilla marketing tactics to successfully step into the limelight and stay there.
The Future of Food: Fighting Fraud, Waste and Contamination with Blockchain Technology
It functions as a secure digital ledger, meticulously tracking a food product’s journey from farm to fork, ensuring data integrity and transparency.
How Booking.com’s Travel Proud initiative is making hospitality more inclusive and welcoming for LGBTQ+ travellers
In collaboration with LGBTQ+ training company HospitableMe, Booking.com is trying to erase pain points that the LGBTQ+ community has historically experienced.
Multi-Awarded Thai Chef Ton’s Bold Culinary Debut in Malaysia with Sood
The celebrated chef behind Michelin-starred Le Du breathes new life into a 150-year-old Penang mansion, blending Thai cuisine with the island’s rich culinary heritage.
Why Restaurants Should Keep Their ESG Focus in Tough Economic Times
In this article, we share insights from restaurants and hotels in our network, highlighting how embracing sustainability can actually support businesses through times of economic pressure and build stronger operations in the long run.
Can You Eat Your Sunscreen? No, But These Five Supplements Can Enhance Its Effectiveness
Oral sunscreen supplements have been all the rage lately, but can you effectively get sun protection from the inside out?
Real Talk: What Does Circularity Look Like for Restaurants?
Based in Lisbon, Portugal, Sem is a zero-waste restaurant focused on regeneration and responsibility. Our managing director, Juliane Caillouette Noble, spoke to Lara Espirito Santo, founder/owner at Sem, to find out what circularity means for the team and how they incorporate it into their ethos and operations. Read the full interview below or check it out on our YouTube channel!
Reduce, Reuse, Recycle: Desa Potato Head
Desa Potato Head is a hotel and beach club in Seminyak, Bali, with three well-earned stars in the Food Made Good Standard and a commitment to sustainability that runs throughout its entire business philosophy. We spoke to Amanda Marcella, sustainability director at Potato Head, about their revolutionary approach to waste and how they’re driving positive change across the island’s busy hospitality sector.
Reduce, Reuse, Recycle: Chartwells at University of Sussex
The University of Sussex has an ambitious goal: to become one of the most sustainable universities in the world, demonstrating environmental, social and economic sustainability at all levels from local to international. Chartwells and the University of Sussex have been working together since 2013, renewing their partnership for another 10 years in 2023 after a competitive tender. Both organisations have high standards regarding sustainability and ambitious goals towards net zero.
