HowGood and Green Project Technologies partner on supply chain decarbonization platform
The strategic partnership aims to help organizations measure and reduce emissions across both food and non-food supply chains, combining farm-level carbon footprinting with broader supplier engagement capabilities.
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Almost 70% of Thailand’s hospitality sector now has cage-free egg commitments, report finds
A comprehensive assessment of Thailand’s hospitality industry found that 69% of rooms across major hotel properties are now covered by commitments to source only cage-free eggs, with six hotel groups already completing their transitions to 100% cage-free sourcing.
Taj Exotica Goa installs India’s first hotel battery energy storage system with Tata Power
The partnership will lead to the installation of a 2 MW battery energy storage system, marking the first deployment of this technology in India's hospitality sector and significantly reducing the resort's reliance on diesel generators.
Cayman Islands hotels expand food waste recycling through composting partnership
A food waste recycling programme in the Cayman Islands is expanding as major hotels including Kimpton Seafire Resort and Hotel Indigo join the initiative that converts organic waste into compost, diverting materials from the George Town landfill.
Danone achieves CDP Triple A recognition across climate, water and forest categories
The distinction places Danone among 23 companies worldwide achieving the highest scores across all three environmental categories.
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Vanguard Renewables opens Wisconsin facility to process food waste into renewable energy
The anaerobic digestion and depackaging facility in River Falls, Wisconsin, provides food and beverage manufacturers across the Minneapolis-St. Paul region with a solution to convert organic waste into renewable natural gas while meeting growing regulatory requirements.
Mars partners with KAUST to transform chocolate waste into food-safe blue pigment
Mars has partnered with King Abdullah University of Science and Technology to develop a process that transforms chocolate manufacturing waste into a valuable blue pigment using red algae, offering a natural alternative to artificial food colorings while addressing factory waste challenges.
