Rosewood Bangkok and Rosewood Phuket expand plant-based dining and responsible sourcing
The luxury hotel group has taken steps to strengthen its plant-based dining and responsible sourcing initiatives, including staff training programs and the expansion of local ingredient sourcing within a 400-kilometer radius to reduce transportation emissions.
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Banyan Tree Krabi wins sustainable green awards for zero-waste mixology and local sourcing
The resort's "Soil to Soul" mocktail, crafted from locally grown coffee and repurposed ingredients, earned first place in the sustainability-focused barista mixology competition.
Walmart cuts operational emissions by 25% while expanding business operations
The world's largest retailer demonstrates that business growth and emissions reduction can advance simultaneously, as it works toward its zero-emissions target by 2040.
Not all coffee labels measure the same thing — here’s why that matters
Sustainability certifications on coffee bags measure vastly different outcomes — from farmer economics to chemical use to biodiversity — yet consumers frequently assume labels are interchangeable.
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.
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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.
