The profitability vs sustainability balancing act
Putting zero-waste initiatives into practice successfully can be a challenge for businesses, but will pay dividends over time, as Bastien Blanc, hotelier and co-founder of TroKadero Management, explains.
Sustainability defines Middle East’s luxury travel sector
Sustainability is becoming an important consideration within the Middle East’s luxury travel sector, especially in the UAE, where 61 percent of residents are willing to pay a premium for more responsible, eco-friendly and sustainable tourism experiences.
Sustainability on the menu with Enrico Bartolini, Italy’s most Michelin-starred chef
Chef Enrico Bartolini’s five restaurants have a total of nine Michelin stars, making him Italy’s most Michelin-starred chef. In this exclusive interview, the accomplished chef tells us how he managed to open his first restaurant in Lombardy at the tender age of 25 and how he is currently managing thirty fine-dining and casual restaurants.
A greener picture of BOCA with Omar Shihab, founder and chief sustainability officer of BOCA restaurant
Omar Shihab, founder and chief sustainability officer of BOCA restaurant, is a versatile professional, who has taken on various roles in the hospitality industry. He has led a team of skilled chefs, managers, designers and experts to create exceptional hospitality concepts in the Gulf. A passionate advocate for sustainability, local sourcing and innovative dining experiences, Shihab has introduced several sustainability initiatives at BOCA, including waste reduction and local sourcing. He has been recognized for his efforts, winning the Gault&Millau UAE 2022 Sustainability Champion award, and is also an advisor to the UAE Restaurant Group and represents Food Made Good UAE, Thriving Solutions and Azraq.
Steering travel and tourism toward a greener future through innovation
Dr. Jassim Haji, president of Global Artificial Intelligence Group, considers the ways in which tech is helping to put sustainability at the heart of sectoral development.
The path to zero waste
While environmental issues continue to concern the business world, many companies are yet to adopt practices that support sustainability. Daniel Solomon, founder of HeroGo, provides some much-needed food for thought on how hospitality and F&B firms can become more eco-literate and reach zero waste.
From “eat your greens” to going green
Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.
Lifting the lid on food and beverage trends
While restaurants were still reeling from the pandemic in 2021, this year has witnessed fresh flavors and renewed energy on the food scene. Nagi Morkos, founder and managing partner at Hodema consulting services, explores several key trends that are shaping the future of food and beverage.
GCC hotels can achieve net zero emissions by 2050
Hotels throughout the region can create a bespoke roadmap to achieve net zero emissions by 2050. While many independent hotels, three- and four-star properties lack the necessary support of consultants to design, plan and execute a carbon-neutral roadmap, major international hotel brands already have the necessary resources to achieve their sustainability goals. The main challenges are: carbon footprint assessments across the hotel and its value chain; a lack of financial resources, with little or no budget allocated for climate-related activities; higher costs associated with sustainable products; and insufficient regulatory incentives to support a hotel’s net zero transition.
Food delivery’s sustainable future
The F&B industry and food delivery services find themselves engaged in a tug of war, with businesses striving to increase profits while simultaneously considering the shift toward sustainability, which inevitably brings about operational changes. Tech disruptor and global entrepreneur Mohamed Al Fayed, CEO and co-founder of Grubtech, tackles the challenges faced by the industry to establish a delicate balance between financial growth and environmental consciousness.