Blog

More than 30% of our daily waste is food that is still fit for human consumption. A push for a new law to reduce this championed by Mayor Bloomberg of New York would have implications for a hotel operation. This blog assesses how such a law would impact an existing hotel (F&B) operation.

Throwing pearls in front of swines or how hotel managers could approach waste reductions

Challenge Mr. Bob Garbage, Hotel Manager of the luxurious Pearl Resort doesn’t has the faintest idea how he is going to get through this meeting. Earlier in the morning, his boss, Mr. Hanspeter White, a full blood hotelier since when JFK was in of ...

Survey – for Chefs and Food & Beverage professionals

Environmental Sustainability survey for Chefs and Food & Beverage professionals   What is it about? This is a survey by Daniel Koeppel Associates Co. Ltd. “The hospitality’s environmental sustainability specialist.” – DKNA is cu ...