How The Travel Industry Is Tackling Food Waste - AFAR
"At this beachfront resort, used coffee grounds are saved and upcycled into bar liqueurs or fermented into kombucha as part of an ambitious ‘upcycled menus’ program led by research-and-development chef Felix Shoener. Across six on-site restaurants, Shoener applies fermentation, dehydration, and pickling to maximize ingredients that would otherwise be composted, and the property offers “follow the waste” tours of its recycling and composting facilities while balancing lively club programming. Management has also reworked included breakfast service—shifting buffets to à la carte—to curb overproduction, and aims to have 25 percent of the food used in recipes come from repurposed scraps by the end of the year." - Jen Rose Smith
