Hospitality Industry Charts Path to Decarbonise Global Food Systems

Hospitality Industry Charts Path to Decarbonise Global Food Systems

By Manu Vardhan Kannan

Published on December 7, 2024

The global hospitality industry is poised to play a key role in combating climate change, with the release of a white paper titled Decarbonizing Hotel Food Systems. This initiative, produced by the World Sustainable Hospitality Alliance, Iberostar Hotels & Resorts, the Sustainable Markets Initiative, and Systemiq, outlines strategies to reduce food-related emissions by up to 30% by 2030.

The paper emphasises that hotels can significantly impact the global food system by leveraging their purchasing power and optimising energy usage. With hospitality accounting for 1% of food production emissions and generating 3% of global food waste, the sector has the potential to drive positive change on a global scale.

One of the standout recommendations is the adoption of waste-tracking technologies, which can cut food waste by as much as 50%. By incorporating AI-driven tools to predict food demand and transitioning to a circular food system, the industry is encouraged to rethink sourcing, preparation, and consumption patterns within hotels.

At the World Sustainable Hospitality Alliance's Annual Summit, industry leaders explored innovative practices to achieve these targets. Case studies presented at the summit showcased solutions like eliminating single-use plastics and adopting energy-efficient kitchen equipment, further supporting the industry’s journey to net zero emissions.

Glenn Mandziuk, CEO of the World Sustainable Hospitality Alliance, described the white paper as a “game-changer,” stating, “This resource will futureproof the hospitality industry, enabling meaningful collaborations and sustainable practices.” Iberostar’s Global Sustainability Director Erika Harms echoed this sentiment, highlighting the broader impact of sustainable food systems on communities and ecosystems.

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The paper also gains backing from the Sustainable Markets Initiative, led by King Charles III. The initiative’s Hospitality and Tourism Task Force is fostering collaboration among industry leaders to implement practical solutions like joint procurement and technological upgrades for kitchens.

This report follows a significant moment at COP29, where the Alliance introduced Universal Sustainability KPIs during the first joint session of Tourism Ministers and COP Presidency. These KPIs are expected to enhance economic sustainability while driving climate action within the hospitality sector.

As a next step, the Alliance and Iberostar will host a webinar to discuss the white paper and its findings, inviting stakeholders to join the conversation and collaborate on actionable solutions.


Novotel Nairobi Westlands Hosts “Nyama Choma & Bond” Father’s Day Brunch

Novotel Nairobi Westlands Hosts “Nyama Choma & Bond” Father’s Day Brunch

By Manu Vardhan Kannan

Published on June 14, 2025

 Novotel Nairobi Westlands is inviting families to make this Father’s Day truly special with a unique brunch celebration on Saturday, June 15th, 2025. Titled “Nyama Choma & Bond – Bold Flavors, Strong Bonds,” the event is thoughtfully designed to honor fathers while strengthening family ties through food, fun, and wellbeing experiences.

The highlight of the day will be a mouthwatering Nyama Choma spread, offering bold Kenyan flavors that every dad will love. Guests can choose between two brunch packages—Non-Alcoholic and Alcoholic—to suit their preferences. But the event goes beyond just food.

To ensure a complete family experience, the hotel has lined up fun games such as pool, darts, and board games, creating the perfect environment for bonding. For a touch of relaxation, Wellbeing Stations will offer massage and barber services, helping dads unwind and enjoy some pampering.

Adding an extra layer of excitement, a special giveaway will be organized exclusively for fathers, making them feel valued and appreciated.

Fabio Gonsalves, General Manager of Novotel Nairobi Westlands, shared,
“At Novotel Nairobi Westlands, we understand the deep and unique bond between fathers and their children. This Father's Day, we wanted to go beyond just food. With our Nyama Choma brunch, we’re celebrating bold flavors and even stronger bonds. It’s a day for families to create joyful memories together and truly honour the amazing dads in their lives.”

With its blend of great food, entertainment, and wellness, the Nyama Choma & Bond Brunch promises to be a memorable and meaningful celebration for the whole family.


The OZEN Collection and Champagne Guy Charbaut Mark Five Years of Celebrated Collaboration in the Maldives

The OZEN Collection and Champagne Guy Charbaut Mark Five Years of Celebrated Collaboration in the Maldives

By Manu Vardhan Kannan

Published on June 14, 2025

 In a celebration that fuses timeless heritage with elevated indulgence, THE OZEN COLLECTION teams up with Champagne Guy Charbaut for the fifth consecutive year. This milestone marks a deepening partnership between the iconic Maldivian hospitality brand and the historic French champagne house, bringing a week-long series of refined experiences across two dreamy resorts—OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI—from 20th to 26th October 2025.

Founded in 1936, Champagne Guy Charbaut has nearly a century of expertise crafting elegant cuvées shaped by the terroir of Mareuil-sur-Aÿ. Known for its refined approach to winemaking, the Maison’s philosophy aligns perfectly with THE OZEN COLLECTION’s commitment to crafting unforgettable luxury moments.

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OZEN LIFE MAADHOO | 20–22 October 2025

The celebration kicks off underwater at M6m on 20th October, where a dual lunch and dinner will be elevated by expertly curated Champagne pairings. The next day, the bold flavors of TRADITION INDOCEYLON take the spotlight in a “Champagne & Spice” dinner—a bold blend of Indian culinary tradition and French finesse. The festivities at MAADHOO conclude on 22nd October with the Champagne Brunch Royale at THE PALMS, a relaxed, bubbly affair that perfectly captures the essence of barefoot luxury.

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OZEN RESERVE BOLIFUSHI | 24–26 October 2025

From 24th October—World Champagne Day—BOLIFUSHI will host a captivating overwater dining experience at ORIGINƎ, where the finest vintages accompany gourmet, ocean-inspired fare. On 25th October, the fan-favorite “Champagne & Spice” dinner returns at SAFFRON, once again marrying the bold warmth of Indian flavors with the elegance of French Champagne. The series wraps on a high note with a sunset pool party at OZAR on 26th October, where golden bubbles sparkle against the backdrop of the Maldivian golden hour.

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“We have discovered something extraordinary with THE OZEN COLLECTION,” shared Xavier Charbaut.
“What began as a meeting of philosophies—our devotion to terroir and their dedication to curated moments—has grown into a cherished tradition. The Maldives feels like a second home for our champagnes. We’re already imagining the next chapter: daring new pairings, deeper connections with our vintages, and a few surprises from our cellars.”

A Partnership Beyond the Events

The collaboration isn’t limited to a single week. Throughout the year, guests at both resorts can explore the Maison’s impressive portfolio—from the refined Cuvée de Réserve ‘Old Vines’ Brut to the vibrant Rosé 1er Cru Brut. Each pour is an invitation to transform ordinary moments into exceptional memories.

“This partnership exemplifies what luxury truly means today,” says Nicolas Laguette, Director of Wines at Atmosphere Core.
“It’s a celebration of tradition and innovation coming together—where every detail is intentional and every guest moment is designed to inspire.”

With five years of exceptional experiences behind them, THE OZEN COLLECTION and Champagne Guy Charbaut look ahead to a sparkling future filled with elegance, discovery, and plenty of bubbles.

To learn more or reserve your place, visit www.theozencollection.com or contact a Personal Ambassador.


Dig in Deeper: Local Dishes Around Asia that Truly Reflect the Destination's Culture

Dig in Deeper: Local Dishes Around Asia that Truly Reflect the Destination's Culture

By Manu Vardhan Kannan

Published on June 13, 2025

Global travelers are increasingly seeking more authentic culinary experiences, choosing to "eat like the locals" as they explore Asia. Many top hotels and resorts across the continent now serve regional dishes that are rich in tradition, often lesser-known internationally, but beloved within local communities. Here’s a curated taste of such culinary gems:

Lẩu Thả in Phan Thiet, Vietnam

Served at Azerai Ke Ga Bay, this coastal hotpot dish features marinated white anchovy, pork belly, shredded omelette, green mango, herbs, and rice vermicelli. Diners can enjoy it dry with a creamy fermented sauce or as a soup with hot broth, making it a sensory dive into Vietnam’s seaside culture.

Bánh Khoái in Hue, Vietnam

At Azerai La Residence, Hue, guests savor this crisp rice-flour pancake stuffed with shrimp, pork, and bean sprouts, complemented by a rich peanut sauce. It's a royal snack from Vietnam’s imperial past, served with views of the Perfume River.

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Cao Lau in Da Nang/Hoi An, Vietnam

TIA Wellness Resort presents this noodle-based dish with Chinese and Japanese influences, featuring pork char siu, herbs, pork jus, and crispy wontons. A vegan version with tofu and lemongrass soy is also offered.

Nom Banh Chok in Siem Reap, Cambodia

This street-food favorite becomes fine dining at Raffles Grand Hotel d'Angkor, where rice noodles meet a fragrant fish-based curry and a medley of herbs and vegetables.

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Lobster Amok in Phnom Penh, Cambodia

Raffles Hotel Le Royal elevates traditional Cambodian Amok with lobster, coconut curry, and herbs, served in banana leaf cups at its fine-dining Restaurant Le Royal.

Katsu Curry in Osaka, Japan

At Zentis Osaka’s UPSTAIRZ, B-kyu gurume cuisine is celebrated with Japanese beef filet katsu curry made with house-blended spices and premium ingredients, offering a bold, elevated twist on comfort food.

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Banh Cuon in Cam Ranh, Vietnam

Alma Resort’s buffet breakfast includes this steamed rice roll dish filled with pork, mushrooms, and herbs. It’s served with cinnamon pork loaf and pineapple-tomato fish sauce, highlighting Vietnamese culinary finesse.

Pineapple Bun in Hong Kong

Despite its name, this sweet bun contains no pineapple. Served at The Hari Hong Kong, its cookie-like top and soft bread base are a local breakfast or tea-time staple with historical roots.

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Pappardelle Soi Neur in Chiang Mai, Thailand

Meliá Chiang Mai reinvents Khao Soi with handmade pappardelle, beef sirloin, and a creamy curry, part of their sustainable 360° Cuisine concept.

Stir-fried Onion Flower Stems in Bangkok, Thailand

At INNSiDE by Meliá Bangkok Sukhumvit, The Kites Eatery serves this earthy stir-fry with pork, a dish tied to central Thai home cooking and urban farming initiatives.

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Bún Chả in Hanoi, Vietnam

Spice Garden at Sofitel Legend Metropole Hanoi offers a refined version of this grilled pork and noodle dish. Served with herbs and a tangy dipping sauce, it gained global attention during President Obama’s visit with Anthony Bourdain.

From Vietnam to Japan, and Cambodia to Thailand, these dishes go beyond taste—they carry the legacy of their lands. Each plate tells a story, giving travelers a deeper cultural connection through every bite.

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