CSR and Sustainability

🛌 Groupe GM and ADA Cosmetics innovate hotel amenities with eco-friendly products, ensuring up to 99% natural ingredients and eliminating harmful substances. Midscale hotels prioritize reliability, modern packaging, and efficiency, while luxury segments focus on individuality and sensory distinction. Sustainable practices include refillable solutions and plastic-free accessories like bamboo combs. ADA emphasizes bespoke experiences through curated scent workshops and personalized branding. These initiatives cater to eco-conscious travelers, enhancing guest experiences and reducing environmental impact.

🏨 Pan Pacific London, located in the City of London, now a member of the Accessible Hospitality Alliance, offers over 10% of its 237 guest rooms as wheelchair accessible, including 12 fully equipped rooms. By June 9, 2026, ahead of the AHA Forum, the hotel will showcase its accessibility features, such as an infinity pool hoist and 11 accessible toilets. Opened in September 2021, it has received the Forbes Five-Star Award for three consecutive years.

🏨 April 8, 2026, Pennsylvania Convention Center hosted AAHOACON26 with over 5,700 attendees. AAHOA highlighted victories like the Safe Hotels Act and the "No Pay, No Stay" law. Efforts continue against a $38 hourly wage ordinance in Los Angeles. The AAHOA Charitable Foundation raised $431,000 for Chandra Nagamallaiah’s family. AAHOA advocates for members through advocacy, education, and community work, empowering members, protecting investments, and creating opportunities.

📦 Food By Dish, a London-based catering company, assesses suppliers annually for sustainability. County Supplies, their produce supplier, uses biodegradable packaging, aiming for zero plastic. Brae, a restaurant, partners with Schulz Organic Dairy for reusable milk containers. Melbourne's Clamms seafood wholesaler introduced reusable crates. Encouraging suppliers to reduce packaging through bulk deliveries, reusable containers, or return schemes helps decrease environmental impact, while short supply chains with local suppliers minimize spoilage and flexibly adapt to sustainable practices.

🐟 T’LUR adapts sturgeon for Malaysia’s tropical climate, maintaining year-round activity to produce delicate, clean caviar. Following a global wild caviar ban, the market now favors farmed varieties, with T’LUR competing in the premium segment. The farm practices zero-waste, utilizing all parts of the sturgeon for culinary and nutritional purposes. This sustainable approach aligns with chefs prioritizing whole-animal use and responsible sourcing.

🌱 In Bali, a waste crisis threatens both the environment and tourism, with over 3,400 tonnes of daily waste and overflowing landfills. Tourism contributes significantly to this waste. Locavore NXT in Ubud is pioneering waste management, praised for repurposing 97.8% of its 47,675 kg of waste in 2025, driven by its Circular Waste Centre. Hospitality businesses are urged to adopt a circular economy approach as government mandates require them to manage their own waste.

🏨 Accor partners with the Grand Palais in Paris from 2025 to 2028, focusing on cultural engagement as a strategic differentiator. A Skift Research survey highlights affluent travelers' preference for authentic cultural experiences. Accor's cultural strategy includes heritage preservation, emerging talent support, and sustainability. Projects include a museum-boat with Art Explora and restoration efforts with the World Monuments Fund. The aim is to deepen brand engagement and measure impact on territories, artists, and communities.

🍴 United Nations event, attended by Accor, Hilton, and others, launched the Recipe for Change pledge to reduce food waste. Despite serving only 0.5% of meals globally, hotels contribute 1% of food-related emissions and 3% of food waste, as highlighted in a 2024 report. Untracked food costs are significant, with up to 15% of hotel food purchases going unconsumed. Operators will implement smaller portions and live cooking demonstrations for guests.