Sustainable Gastronomy

What happens after dinner at an eco-hotel: the closed-loop kitchens turning waste into revenue

Discover how eco-hotel zero waste kitchens turn food scraps into compost, revenue and lower emissions through closed-loop systems, guest participation and data-driven production planning in luxury hotels.

Why Six Senses just pledged to halve food waste across 27 properties by 2030

Sustainable Gastronomy

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22/06/2026

Why Six Senses just pledged to halve food waste across 27 properties by 2030

Discover how Six Senses is using the UN-backed Recipe of Change initiative to halve avoidable food waste by 2030, from fermentation labs in London to farms in Oman and Vietnam, and what this means for future sustainable gastronomy.

From garden to plate: how eco-hotels are rewriting the rules of hotel dining

Sustainable Gastronomy

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20/05/2026

From garden to plate: how eco-hotels are rewriting the rules of hotel dining

Discover how farm-to-table eco-hotel dining turns luxury family stays into immersive lessons in sustainability, from zero-mile menus and rooftop gardens to seasonal tasting experiences and child-friendly farm tours.