DUBAI, UNITED ARAB EMIRATES—Wellness tourism is diversifying dramatically as today’s cross-generational tribe of enlightenment seekers strive for mental, spiritual and physical well-being. For almost 30 years, Six Senses has pioneered wellness initiatives that take guests beyond the destination into new discoveries. Visitors to its 27 properties around the world surrender to the ministrations of therapists, practitioners, and forward-thinking experts who bring an extensive and evolving roster of treatments, taking guests as deep as they wish to go. Driving the Six Senses well-being agenda is Wellness Pioneer Anna Bjurstam. With over 25 years of experience, Bjurstam is at the forefront of...

ODESSA, FLA.—Green Lodging News has added T2 Site Amenities to the Carts/Housekeeping/Laundry/Luggage category of its Green Product & Service Directory. T2 Site Amenities now offers new commercial-grade luggage carts for hotels, condos and facilities. Choose from various styles and finishes from matte black to brushed stainless steel. Custom logo carpets are also available. For more information, complete this form and a customer service manager will be in contact with you shortly. For a limited time, there is free shipping on luggage cart orders shipping to the lower 48 states. Free shipping is not applicable to orders shipping to Hawaii or Alaska, some...

LONDON—Winnow, a market-leader in AI-powered food waste management, announced an exclusive partnership with zero-waste chef and pioneer Vojtech Végh. As Winnow’s new Zero Waste Culinary Advisor, Vojtech brings his expertise in helping chefs to reimagine food waste. The focus of the partnership will be on reducing trimmings waste—an often-overlooked opportunity in commercial kitchens. “I’m thrilled to join Winnow as their new Zero Waste Culinary Advisor,” said Vojtech. “I’ve spent my career reimagining what’s possible with wasted ingredients. Winnow’s data shines a critical light on what ends up in the bin, and I see enormous potential in what we can achieve...

COSTA RICA—With the demand for wellness tourism accelerating, The Retreat Costa Rica, an acclaimed luxury wellness boutique resort and spa, has embarked on an ambitious $3 million expansion, adding 26,500 square feet encompassing a clubhouse, three restaurants and 10 luxury lofts—all poised for completion late April 2025. According to the Global Wellness Institute, the wellness market is gaining rapid ground and expected to reach $9 trillion by 2028—data that has relevance for The Retreat Costa Rica Founder Diana Stobo, whose property has been named one of the Top Ten Spa Destinations in the World by Conde Nast Traveler. “With increasing numbers of...

MALÉ, REPUBLIC OF MALDIVES—JW Marriott, part of Marriott Bonvoy’s portfolio of over 30 hotel brands, announces the opening of JW Marriott Kaafu Atoll Island Resort, the second JW Marriott resort in the Maldives. Nestled in Kaafu Atoll’s largest lagoon and conveniently located just 15 minutes by boat from Velana International Airport, this luxurious retreat offers an idyllic sanctuary to recharge the mind, body, and spirit in this tropical oceanic paradise. “JW Marriott Kaafu Atoll Island embodies our dedication to blending unparalleled luxury with holistic well-being, offering guests a peaceful escape where every detail is designed to inspire balance and rejuvenation,” says Bruce Rohr,...

GLENVIEW, ILL.—ITW Food Equipment Group announced it will attend The NAFEM Show 2025, February 26 to 28, at the Georgia World Congress Center in Atlanta. Attendees are invited to visit booth 2326 to see the latest kitchen equipment innovations from the group’s premier brands, including Hobart, Baxter, Traulsen, Vulcan and IBEX. Each piece of equipment has been designed to help restaurant and foodservice professionals address labor challenges and downtime, improve productivity and performance, and lower the total cost of ownership. Solutions to support sustainability and food safety are also a priority among available technologies and equipment to be showcased. The...

Hello, Green Lodging News readers! My name is Meredith Marin, and I’m thrilled to be writing to you from the crossroads of two things I’m deeply passionate about: hospitality and veganism. As the founder of Vegan Hospitality, I spend my days helping hotels and resorts navigate the ever-evolving needs of vegan guests—one plant-based menu and guest experience at a time. “I’m not interested in plant-based eating or veganism, and frankly vegan guests are difficult to deal with,” you may be thinking. This is where you might stop reading, wondering how this topic even applies to your life or your business....

Our guest blogger, James Samson, is a Cayuga Hospitality Consultants member and Samson Hospitality‘s president. As leaders in the food and beverage industry, we at Samson Hospitality are always on the lookout for emerging food trends that will shape the culinary landscape. The world of food is dynamic, with consumer preferences constantly evolving and new innovations transforming the way we eat and drink. We believe that staying ahead of these trends is crucial not only for meeting the demands of our customers but also for driving the industry forward. Here are the top 15 food trends we predict will define 2025, backed by hard...

WASHINGTON, D.C.—In 2025, personal and planetary well-being, coupled with a deeper exploration of Southeast Asian cuisines, are the leading trends in the 2025 What’s Hot Culinary Forecast. This year’s What’s Hot Culinary Forecast draws on the expertise of industry professionals who were asked to rank 71 items in 7 categories: Dishes Ingredients Flavors Condiments Beverages Alcohol Beverages Macro Trends Topping the list Sustainability with industry professionals saying a restaurant’s commitment to sustainability will influence customers’ choice of where to eat out. Generationally, we can expect that customers’ support of businesses that support environmental stewardship—through local sourcing, reduced waste cooking, sustainable ingredients—will continue to...

INTERNATIONAL REPORT—The recently unveiled white paper “Decarbonizing Hotel Food Systems” provides a roadmap for the global hospitality industry to cut food-related emissions by 30 percent by 2030, potentially reducing up to 70 million tons of CO2 annually. The paper was produced by the World Sustainable Hospitality Alliance, Iberostar Hotels & Resorts, the Sustainable Markets Initiative, and Systemiq. It underscores that hotels, representing 1 percent of all food production emissions and generating 3 percent of global food waste, can significantly influence the global food system by optimizing energy use and leveraging their procurement power. The white paper presents innovative solutions, such...