Latest News & Insights
Covering the latest trends, news, insights and reviews of products, companies and technology driving the hospitality, food and beverage industry globally.
GranMonte Vineyard — Redefining Thai Wines, One Bottle at a Time
A woman-led enterprise dedicated to showcasing Thailand’s emerging wine industry.
Do Non-Alcoholic Wines Belong On Michelin Star Menus?
High-quality wine is now de-alcoholised via vacuum distillation, preserving its taste, quality, and prestige—minus the alcohol and the hangover. This provides worthy fine dining options for those seeking premium non-alcoholic alternatives.
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.
GranMonte Vineyard — Redefining Thai Wines, One Bottle at a Time
A woman-led enterprise dedicated to showcasing Thailand’s emerging wine industry.
Do Non-Alcoholic Wines Belong On Michelin Star Menus?
High-quality wine is now de-alcoholised via vacuum distillation, preserving its taste, quality, and prestige—minus the alcohol and the hangover. This provides worthy fine dining options for those seeking premium non-alcoholic alternatives.
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.
