NEW YORK—The Open Wing Alliance (OWA), a leading global coalition of 95 animal protection organizations in over 70 countries, has released the inaugural Fair and Fowl: Global Companies Edition. This comprehensive report addresses the urgent need for corporate transparency in the fast-growing cage-free movement. It ranks global companies with cage-free egg commitments, highlighting the “early birds” leading the way in their transitions and the “bad eggs” refusing to disclose progress despite their public promises. Companies that publish progress reports build consumer trust and showcase their dedication to responsible sourcing, while those engaging in “greenhushing”—concealing their progress to avoid scrutiny—risk...

The Sustainable Restaurant Association (SRA) was founded in 2008 by Simon Heppner, Giles Gibbons, Mark Sainsbury and Henry Dimbleby, with a vision of creating a clear intersection between the sustainable food movement and the hospitality industry. With a group of 50 founding restaurants, The SRA set out to create a robust framework for what made a restaurant “good”, clearly promote best practice across the industry and inspire healthy competition to drive progressive action. Initially known as the Food Made Good Rating, the Food Made Good Sustainability Standard was launched in 2010. Since then, it has been used to assess and certify the...

HELSINGBORG, SWEDEN—Gaia Biomaterials has developed a compostable drinking straw material. The new material is a grade of the company’s limestone based Biodolomer material. Biodolomer does not leave any microplastics and is certified compostable by BPI in the USA as well as European certification bodies. The new grade has been developed with hot drinks, such as Irish Coffee and hot chocolate, in mind. It can handle temperatures over 80ºC without any substantial loss in rigidity and stability. Several tests have been conducted with drinking straw manufacturers in Europe and the USA. The material works well in machines, and the properties are according...

DUBAI, UNITED ARAB EMIRATES—Hilton announced the results of its Green Ramadan 2024 initiative, which aimed to further reduce food waste across hotel operations during the holy month. Through the effort, Hilton saw a more than 20 percent reduction in post-consumer food waste. Following the success of Green Ramadan 2023 where food waste was reduced by over 60 percent, the program was scaled across 32 hotels in seven countries and served 239,000 guests during iftars and suhoors. Participating hotels in Saudi Arabia, United Arab Emirates, Qatar, Bahrain, Kuwait, Türkiye and Malaysia undertook extensive sustainability training, and aimed to close the loop across the...

NATIONAL REPORT—Artificial intelligence (AI), according to IBM, is technology that enables computers and machines to simulate human intelligence and problem-solving capabilities. When used improperly, AI can wreak havoc. One need not look far in our industry, however, to find examples of how AI is being used in a positive way—in the hotel kitchen to reduce food waste. Two companies utilizing AI in their automated solutions to help hoteliers reduce food waste are Winnow Solutions and Leanpath. Solutions such as those offered by Winnow Solutions and Leanpath are needed because of the volume of food waste generated by commercial kitchens. Between 5...

KYOTO, JAPAN—Six Senses Kyoto has opened its doors, marking the brand’s entry into Japan. Conveniently situated among the iconic heritage shrines and palaces within the ancient capital, Six Senses Kyoto invites guests to both an epicenter and an escape, to enjoy holistic wellness, signature sustainability and out-of-the-ordinary experiences. Six Senses Kyoto marks a historic milestone of taking the Six Senses brand into new frontiers, while continuing to enrich IHG’s luxury and lifestyle portfolio—now the second largest in the world. The hotel’s design draws inspiration from the Heian period (794 to 1185), when Heian-kyo (now Kyoto) was the capital of Japan, considered...

NEW YORK—Internationally recognized culinary innovator, author, educator, and humanitarian José Andrés has been announced as the opening keynote-session speaker for the second iteration of The Hospitality Show, produced by Questex and the American Hotel & Lodging Association (AHLA). Additional speakers and programming updates will be announced in the coming months. In this lively discussion on Monday, October 28 titled, “Changing the World Through the Power of Food,” Andrés will share his passion for affecting positive change, along with his belief in the principle that “food is a basic human right.” Andrés is a committed advocate of food and hunger issues and has championed the role of chefs in the...

HARTFORD, CONN.—In a letter to the U.S. Environmental Protection Agency and the National Oceanic and Atmospheric Administration, Connecticut Attorney General William Tong led 16 states in sounding the alarm over pervasive plastic microfiber pollution, urging EPA and NOAA to use the full extent of their authority to protect public health and the safety of our oceans. Synthetic clothing sheds tiny plastic strands—called “microfibers”—when it is washed. It is estimated that approximately 640,000 to 1,500,000 plastic microfiber pieces are shed per wash cycle. It is estimated that the United States and Canada pollute an estimated 878 tons of microfibers into the...

MONTEVERDE, COSTA RICA—Hotel Belmar in Costa Rica is redefining what it means to create a local experience for guests through its new menu and sustainability initiatives. The award-winning, carbon-neutral hotel’s dining including Restaurante Celajes, Cervecería Belmar, and its Juice Bar and Tea Room take a hyper local approach to sourcing ingredients, prioritizing sustainable practices. Under the creative guidance of Chef Alvaro Rodríguez, the hotel’s new menu iterations highlight organic produce and ingredients sourced from the hotel’s expanded organic garden, the carbon-neutral farm Finca Madre Tierra, and local foraging. The new menu was intentionally designed to lower the hotel’s carbon footprint, with a...

TAIPEI, TAIWAN—Silks Hotel Group (SHG), a multinational hotel chain based in Taiwan, partnered with the nonprofit animal protection organization, Environment & Animal Society of Taiwan, and the Taiwan Mennonite New Dawn Educare Center for people living with physical or intellectual disabilities, to advocate for sustainable practices in Taiwan’s livestock industry. Their collaboration was unveiled at a press conference recently, where SHG pledged to purchase free-range eggs as part of their Corporate Social Responsibility (CSR) efforts and in line with the United Nations Sustainable Development Goals (SDGs). SHG announced that by the end of 2026, all restaurants in Regent Taipei will fully transition to using free-range eggs,...