Depackaging lifts grocery food diversion by 70% on average, Denali reports
Grocery stores that adopted Denali's depackaging technology diverted an average of 70% more food from landfill, according to the company's 2025 Sustainability Report, which also reports 1.35 billion pounds of uneaten food managed across its operations last year.
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Plant-forward dining spreads across Asia-Pacific hospitality, Thailand positioned to follow
From Artyzen's 30% target across its hotels to four Philippine hospitality groups setting 20% to 30% plant-based menu goals, Asia-Pacific hotel operators are moving plant-forward dining from pilot to policy.
Deevana Hotels commits to a 45:55 plant-to-animal protein split by 2030
Phuket-based Deevana Hotels & Resorts has committed to a 45:55 split of plant-based and animal-based protein it purchases across its hotels by 2030. The target extends the group's existing sustainability work into menu composition, with the aim of diversifying protein sources rather than eliminating animal protein.
UK Sustainable Restaurant Association makes 30% plant-based menus and cage-free eggs part of 2027 standard
The Sustainable Restaurant Association has updated its Food Made Good Standard, requiring certified restaurants, hotels and caterers to confirm a written, time-bound policy for at least 30% plant-based menus, along with cage-free eggs, crate-free pork and sourcing that meets welfare benchmarks for seafood and chicken.
Danone’s Ohio yogurt plant turns residuals into renewable energy through $40 million facility
Working with Danone USA and the Village of Minster, PurposeEnergy has commissioned a $40 million facility that converts up to 250,000 gallons of organic residuals a day into renewable biogas, clean water and soil amendments, cutting an estimated 3,200 tons of CO2e a year.
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How a Philippine hospital dietitian is bringing plant-based protein to patient meals
At a small government hospital in the southern Philippines, Chief Nutritionist-Dietitian Bai Nishran Candao is bringing plant-based protein into a meat-centric food culture, using local beans and tofu and a belief that hospital food can change how people think about eating.
Eco-friendly and sustainable claims now need proof under new EU rules
The EU's Empowering Consumers for the Green Transition Directive now applies across all 27 member states, prohibiting terms such as "eco-friendly" and "sustainable," and requiring detailed, verifiable plans behind environmental pledges.
