Waste Not

With guests demanding more sustainable dining choices, one high-end hotel group is thinking big.

- Christine Muhlke

HERE'S AN uncomfortable fact: the hospitality industry is responsible for around 10 percent of the world's food waste, with hotel buffets being a major contributor. But younger travelers, in particular, are asking for change, says Annie Jones, owner of Telos Travel, a luxury agency.

"People are saying, 'I don't want a buffet, I don't want a French restaurant if I'm not in France," she says. "They're really looking for the local taste." Jones notes a shift in interest toward properties such as the new Hôtel du Couvent (doubles from $677), in Nice, France, which gathers ingredients for meals from its on-site farm. It's one of several properties in the Luxury Collection that are at the forefront of sustainable dining. "These big brands have the opportunity to make a big difference," Jones says.