Sustainability is a buzzword that is often overused and associated narrowly with going green and protecting the environment, but a more holistic approach encompasses a triple bottom line of People, Planet and Profit.
Think about it; ultimately all successful organisations, communities, businesses start with the people, and the stakeholders always involve human resources too. Hence, sustainability needs to begin with the right people who have the correct vision and mission. A sustainable business also needs to be profitable in order to thrive in the long run.Nowhere are these “Ps” more clearly manifested than in the hotel industry, a people-centric business.
Most hotels embrace basic green standards, such as the practice of reusing and changing the towels and bed linen only upon request. On the other end, we have sustainability champions that are worth celebrating.
Green Heroes
I recently visited one of the top dive resorts in the world, Wakatobi, located in south Sulawesi, Indonesia. The founder Lorenz Maederwas inspired by ocean explorer Jacques Cousteau to start the resort in this far remote location, and has painstakingly developed it over the last 25 years with the sole focus on being sustainable.
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..