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Food and Beverage - Best Practices

 

Comwell hotels in Denmark gain
The Organic Cuisine Label

The Green Key awarded Comwell hotels are moving in the direction of more sustainable operation. Running a hotel is resource demanding and puts strain on the environment and Comwell decided to address the issue by changing their way of operation. Today, all the hotels have gained The Organic Cuisine Label in bronze in addition to their Green Key certification.

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Stanhope Hotel in Belgium organises sustainable breakfast buffet

After completing the renovation of the breakfast area at the Brighton Restaurant, the Stanhope Hotel decided to change the complete layout of the breakfast buffet.

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Sheraton Buganvilias Resort and Convention
Center's fight against food waste

Posters and table tents in the Sheraton Buganvilians Resort and Convention Center in Puerto Vallarta, Jalisco, Mexico remind guests to enjoy the buffet responsibly. 

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Radisson Blu Riga makes honey beer from its very own beehives

Green Key awarded Radisson Blu Elizabete Hotel in Riga (Latvia) not only hosts beehives on its rooftop, but also brews its very own honey craft beer. 

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Sustainability for the taste buds

The Green Key awarded restaurant Smakbyn built its business around bringing back the local taste of the Åland Islands.

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Local lunch at the Radisson Blu Hotel in Lucerne in Switzerland

Every Tuesday, the kitchen team of the LUCE Restaurant in the Green Key awarded Radisson Blu Hotel Lucerne indulges their guests with delicacies from the local market – and helps to protect the environment at the same time.

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Sheraton Zürich Hotel offers a green table to their guests

On 26 November 2015, the Sheraton Zürich Hotel became the first Starwood hotel to be awarded the Green Key in Switzerland.  Although
only joined the Green Key programme so recently, they already have some
very impressive sustainable actions in place. 

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Sheraton Stockholm Hotel – Sourcing sustainable food

The Sheraton Stockholm Hotel, Green Key awarded since 2012, has developed a comprehensive strategy to work towards a better environment. One of many environmental contributions is their sustainable food policy.

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Food wasting strategy at Hilton Copenhagen Airport

At Hilton Copenhagen Airport they wanted to put the focus on food waste, as they found too much food was being wasted.

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