Wonder deploys free battery storage across 21 NYC locations to cut energy costs and support grid stability
This is in partnership with David Energy, reducing peak electricity demand at all-electric kitchens while lowering annual operational costs and supporting grid stability during peak demand periods.
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Artyzen Hospitality Group commits to 30% plant-based menus globally by 2027
The Asian lifestyle hotel group aims to achieve 30% plant-based menu items by the end of 2027, building on successful pilot programs and positioning itself as a hospitality leader in sustainable dining across the Asia-Pacific region.
The Anam Foundation commits to tree planting and community development across Vietnam
The hospitality group has launched "Anam Green Life," a long-term initiative committing 1 billion VND annually to plant trees in schools, public spaces, and neighborhoods where greenery will have the greatest community benefit.
Langham Hospitality Group embeds circularity into kitchen operations through ingredient upcycling programs
The luxury hotel group has implemented creative food waste reduction initiatives across its hotel portfolio, with culinary and bar teams developing location-specific solutions that maximize ingredient utilization while maintaining quality and guest satisfaction.
A & A Organic Farms expands compostable packaging to organic produce line
The California-based organic supplier has launched compostable mesh bags and header cards for retail organic onions while expanding biodegradable packaging across its fruit and vegetable portfolio.
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World’s largest meat producer JBS abandons net-zero by 2040 target, drops deforestation commitments
JBS has abandoned its net-zero by 2040 commitment and removed references to deforestation targets from its latest sustainability report, shifting focus to direct operational emissions that account for less than 3% of its total carbon footprint.
Capsule Hotel commits to 65% plant-based protein purchasing by 2030 to reduce food emissions
The independent Swiss hospitality brand has committed to sourcing 65% of its protein from plant-based sources by 2030, reducing food-related greenhouse gas emissions across all properties while maintaining guest choice and dining quality.
