LAAMU, MALDIVES—Sustainable shrimp is a very elusive catch. That was a significant element of a message from Callum Roberts, Professor of Marine Conservation at the University of York, on his recent visit to Six Senses Laamu where he discussed sustainable fisheries management in Laamu Atoll. “They look innocuous and taste great, but shrimp and prawns are sadly some of the most environmentally-damaging seafoods you can eat,” says Professor Roberts. “Bottom trawling with fine mesh nets for wild prawns causes habitat destruction and enormous losses of non-target species, many of which are threatened. In a worst case, prawn farms can destroy...

BANGKOK—Food is where it all begins at Six Senses Hotels Resorts Spas. The culinary and spa teams grow it, forage for it, source it, prepare it, cook it up, and blend it into spa treatments and therapies. It has a direct bearing on guest health, vitality and happiness—and that of the world around them—which is why Six Senses ensures all produce is local, seasonable and sustainable where possible. The group’s philosophy on food and drink starts with choosing natural ingredients and a cleaner and simpler approach to preparation, focusing on quality, balance and fresh whole food made from scratch. Herbs, fruit,...

MIAMI—Viva Wyndham Resorts, a leading all-inclusive resort brand throughout the Caribbean, eliminated plastic straws from its resorts on September 1, and replaced the plastic with biodegradable straws. The objective is to reduce its consumption of plastic to contribute to the protection of the environment and specifically, the oceans. Viva Wyndham Resorts is committed to sustainable tourism. The resort company employs local staff and uses locally sourced and seasonal produce. Additionally, Viva Wyndham Resorts is committed to the environment and has taken significant, preventative measures to reduce contamination, preserve water and create energy efficient settings. The company has a substantial recycling...

SAN FRANCISCO—Starbucks Coffee Co. announced the “Starbucks Greener Stores” framework and a commitment to design, build and operate 10,000 “Greener Stores” globally by 2025. “Starbucks Greener Stores” framework will be built upon comprehensive performance criteria that help ensure the company’s approach to designing, building, and operating its company-owned stores sets a new standard for green retail. Over the next year, Starbucks will develop an accredited program to audit all existing company-operated stores in the United States and Canada against the framework criteria, culminating in 10,000 “Greener Stores” globally by 2025, encompassing existing stores, new builds and renovations. “Starbucks Greener...

As just reported on Green Lodging News, Scandic Hotels has decided to stop using eggs from caged hens. Each year, Scandic serves between 11.5 and 13 million eggs at its hotels, with the majority already from free-range hens, and from September 2018, the hotel will begin to gradually phase out eggs from caged hens in all products. The new policy will apply at all Scandic hotels. Eggs, and products containing eggs, from caged hens will be gradually phased out between September 2018 and 2020, with the exception of hotels in Norway where they will be completely phased out by...

STOCKHOLM—Scandic Hotels, the leading hotel company in the Nordic countries, has decided to stop using eggs from caged hens. Each year, Scandic serves between 11.5 and 13 million eggs* at its hotels, with the majority already from free-range hens, and from September 2018, the hotel will begin to gradually phase out eggs from caged hens in all products. A large share of the eggs served at Scandic today come from free-range hens, but egg is also sometimes an ingredient in many of the prepared foods. This is why Scandic has now introduced a cage-free egg policy for its suppliers to...

ORLANDO, FLA.—More than 8,000 food industry professionals gathered at the Orange County Convention Center in Orlando last week for the Florida Restaurant & Lodging Show. Among the hundreds of exhibitors were companies introducing products to reduce energy and water consumption and material waste. The following is a quick rundown of those companies and the products they featured: PowerTrak Efficiency Systems, LLC—PowerTrak Efficiency Systems introduced its VX Series Energy Management Thermostat that includes an occupancy sensor that allows for energy saving when rooms are unoccupied. Fully configurable settings allow for temperature setback, temperature recovery, setback optimization, setback limits, and set point...

HALF MOON BAY, CALIF.—The Ritz-Carlton, Half Moon Bay—the San Francisco Bay Area’s only oceanfront spa and golf resort—announced the appointment of Alain Zhang as Chef of The Conservatory, the resort’s acclaimed restaurant featuring homegrown, handcrafted California cuisine. Zhang joins the award-winning resort from The Ritz-Carlton Sanya, Yalong Bay, where he served as Chef de Cuisine for Sand restaurant. Zhang was raised in Hohhot, the capital of Inner Mongolia, China. Surrounded by cooking throughout his childhood—his mother’s exceptional cooking was famous around town and his aunt and uncle owned a restaurant in Ordos—Zhang knew at an early age that he wanted...

NEW ALBANY, MISS.—Master-Bilt, manufacturer and supplier of a full line of commercial refrigeration, has named Chris Greer as Continuous Improvement Manager effective August 20, 2018, reporting directly to VP of Operations at Master-Bilt, Tom Machingo. As Continuous Improvement Manager, Greer will drive operational excellence initiatives and be responsible for developing consistent improvement in the manufacturing operation at Master-Bilt. “The primary focus for Chris will be to help develop new continuous improvement projects going forward,” stated Machingo. “We are very excited about the opportunities to improve and implement best-practice training, methods and tools.” With over 10 years of manufacturing and management experience in...

BANGKOK—The Pacific Asia Travel Association (PATA) has announced a partnership with The Travel Corporation (TTC) to address food waste in tourism. As an official sponsor of the BUFFET (Building an Understanding for Food Excess in Tourism) Initiative, TTC has made a commitment to help raise awareness of food waste in the travel and tourism industry and, along with PATA, challenges other industry stakeholders, particularly the hospitality sector, to reduce food waste to landfill. “The Travel Corporation along with its not-for-profit organization The TreadRight Foundation have always been leaders in sustainable tourism principles and practices,” said PATA CEO Dr. Mario Hardy. “It is a pleasure to be working...