High-end Hotels Are Stepping Up to Tackle This Big Sustainability Crisis

"Jan Horák admits he was initially skeptical of the brand-wide push for sustainability, but after MAD he embraced it and redefined what 'local' means for him; when I sat down for a dinner he prepared, it began with warm sourdough and butter topped with an electrifying Marmite twist made from bread left over from the breakfast buffet, included a vegetarian cavatelli made by repurposing cast-off items, and culminated in fallow deer and parsnips baked in a crust of leftover coffee grounds—an unexpectedly luxurious demonstration of waste-conscious cooking." - Christine Muhlke Christine Muhlke Christine Muhlke is a former editor at both The New York Times and Bon Appétit. She is the co-author of "Wine Simple," also written by Le Bernardin's Aldo Sohm, and Phaidon's "Signature Dishes That Matter." Christine is the founder of culinary consultancy Bureau X and the creator of the Xtine newsletter. Travel + Leisure Editorial Guidelines