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,...

INTERNATIONAL REPORT—On the United Nations’ World Environment Day, Mandarin Oriental Hotel Group announced a significant stride in environmental stewardship with the goal of having Winnow’s food waste technology installed across all its hotels by the end of 2025. This initiative is a testament to Mandarin Oriental’s commitment to setting a new standard for sustainability in the luxury hospitality sector. In a resounding endorsement of the effectiveness of Winnow’s AI technology, Mandarin Oriental has already observed a remarkable 36 percent reduction in food waste in four pilot hotels: Mandarin Oriental, Hong Kong; Mandarin Oriental Hyde Park, London; Mandarin Oriental, Miami; and Mandarin...

LAS VEGAS—Twenty-five years ago, The Venetian Resort Las Vegas made waves when it pioneered the convention-hotel concept and delivered Venice’s canals to the Las Vegas desert, gondoliers and all. Coinciding with this momentous birthday, the iconic resort unveils a new era ushered in by its $1.5 billion reinvestment project. Following the recent launches of HaSalon, Voltaire Belle de Nuit, and Sphere at The Venetian, the resort’s comprehensive top to bottom reimagining touches everything from a rebrand of The Venetian’s iconic lion logo to a redesign of the resort’s greatest assets, its suites, which remain the largest standard room on The Strip. Available...

LA SAGESSE, GRENADA—Six Senses La Sagesse, the brand’s debut resort in the Caribbean, has opened. With a pride of place beachfront setting, verdant rolling hills and spacious accommodation, the resort’s location offers effortless access to Grenada’s shimmering reefs and mystical rainforests. The island’s incredible natural beauty and soul-connecting cultural experiences provide the perfect backdrop for a journey of discovery, rejuvenation, and celebration. Thomas Fehlbier, General Manager, says: “Grenada is divided into six parishes, and La Sagesse, which is in the South-Eastern parish of St. David, has undergone a remarkable transformation in recent years. It is filled with vibrant energy, and we...

Food waste reduction and donation were top of mind this past week for several reasons. First, MGM Resorts International announced that it has donated five million meals into the community since 2016, marking the achievement of a 2025 social impact and sustainability goal well ahead of schedule. In 2023 alone, the company donated more than 1.2 million meals to feed food insecure people in local communities. The five million meals were donated through the MGM Resorts Feeding Forward program. Many were the result of grants to organizations that focus on hunger relief and funded meals donated to local nonprofit organizations. Other...

LAS VEGAS—MGM Resorts International announced that it has donated five million meals into the community since 2016, marking the achievement of a 2025 social impact and sustainability goal well ahead of schedule. In 2023 alone, the company donated more than 1.2 million meals to feed food insecure people in local communities. The five million meals were donated through the MGM Resorts Feeding Forward program. Many were the result of grants to organizations that focus on hunger relief and funded meals donated to local nonprofit organizations. Other donations involved rescuing unserved food from multiple points along the company’s food and beverage...

CHICAGO—You’re hoping to become more sustainable, making efforts to cut your carbon footprint—reducing food waste, using energy- and water-efficient equipment, reusing, recycling, and even composting. But what do you know about the products you buy, how they’re grown, raised, manufactured, or processed? While your menu automatically impacts your carbon footprint (a barbecue or burger concept will naturally have a bigger footprint than a salad concept), there are ways to make sustainability a key part of your purchasing criteria. Taking a little extra time to vet your supplies and talk over options with your suppliers can help you build your sustainability...