CSR and Sustainability

🏖 Bold colors are transforming hospitality design worldwide, with DEDON at the forefront. 🌍 They offer vibrant outdoor furniture crafted by artisans in Cebu, Philippines. The proprietary DEDON Fiber, resistant to sun, salt water, and chlorine, ensures longevity. Their sustainable EcoCycle Fiber is 90% plant-based. Locations like Matachica Resort, Belize, and Ryder Hotel, South Carolina, showcase their impact. Visit BDNY, Booth #2643, and use promo code BDNY161 for free registration.

📚 Dina Belon, President of Staypineapple, speaks with Danica Smith about her leadership philosophy centered on "caring deeply." This conversation highlights how aligning personal values with guest experience, culture, and sustainability is key to creating meaningful memories and leading with conviction. Dina emphasizes that leaders must embody their beliefs to inspire their teams effectively. Hospitality leaders can gain practical insights from her value-driven approach to leadership.

🍴 San Francisco's Saison, a two-Michelin-starred restaurant, launched a zero-waste menu in 2025, collaborating with Mill to recycle kitchen scraps into nutrient-rich grounds. Chef Richard Lee's initiative has diverted 5,919 pounds of food scraps, avoiding 6,274 kg of CO2 emissions. Ingredients like ice plant and finger lime are sourced from Kendall-Jackson gardens, creating a sustainable loop. Saison aims to inspire other restaurants by using local farmers, fermentation, and less popular ingredients to reduce waste.

🍽 On 26 September 2025, Brown’s Hotel in London will host a Six Chefs’ Dinner at Charlie’s, featuring British Michelin-starred chefs Andrew Wong, Tom Kitchin, Mitch and Ben Tonks, Adam Byatt, and Ross Sneddon. Spearheaded by Executive Chef Andrew Sawyer, this event supports The Royal Marsden Cancer Charity. Tickets start at £275. Dishes include signature cocktails and courses with wine pairings. A live auction will raise funds for pioneering cancer research. Limited seats available.

📈 UK, 2023: The Headland Hotel in Cornwall has achieved EarthCheck Silver accreditation after a rigorous audit. Since the partnership with EarthCheck, they’ve reduced energy use by 4.5% and water consumption by 5% per guest night, with 95% LED lighting. Waste recycling is at 77% and food waste has been halved. Conservation efforts include rainwater harvesting and a lobster release scheme. This recognition underscores the hotel’s commitment to sustainability and environmental impact reduction.

🏨 Jimmy Peña founded Jordan's House, a nonprofit bed and breakfast, to support parents of children with special needs by offering luxury hospitality at no cost. Leveraging his experience in estate leadership and hospitality, Jimmy provides world-class food and spa experiences to help caregiving parents rest and rejuvenate. This initiative underscores the transformative power of hospitality in renewing and restoring exhausted families. Follow @ItsJordansHouse for more updates on this impactful mission.

🌾 Founding Farmers, established in 2008, operates eight locations in the DC, Maryland, and Virginia areas. The company emphasizes sustainability and employee well-being. Co-founder Dan Simons highlights menopause as a workplace issue, affecting 100% of women and over 50% of his workforce. Founding Farmers, farmer-owned, prioritizes health benefits. Simons advocates for addressing societal issues within the restaurant sector, fostering inclusive hospitality. Many environmental practices they championed are now industry standards.

🌱 Grand Hyatt Singapore implemented sustainability initiatives focusing on reducing food waste by 43% in six months using LightBlue Consulting and Wisefins. The hotel decreased its carbon footprint across Pete’s Place, Straits Kitchen, and the central kitchen, diverting over 13 tonnes of food from waste and avoiding more than 34,000 kg of CO₂ emissions. Additionally, the WasteMaster 1000 was introduced, supporting a closed-loop system involving locally sourced produce and sustainable seafood, contributing to Singapore’s 30-by-30 food resilience goal.

🍳 Chef Jordan leads The Great Bustard in Wiltshire, a top UK gastro destination, emphasizing hyper-local sourcing and sustainability. Formerly of Moor Hall, he uses estate-foraged ingredients to craft menus showcasing seasonal produce. Notable dishes include the estate venison burger with charcoal mayo and truffle fries, and the estate lamb navarin. The pub engages with the local community, incorporating guests' catches into meals, and features a farm shop, treatment room, and accommodations for a complete retreat experience.