A remote island rethinks its relationship with waste
At Cheval Blanc Randheli in the Maldives, sustainability is integrated into daily operations, from reducing single-use plastics and food waste to improving waste separation across its restaurants and bars. At The Spa Bar, the approach extends to mindful eating, with fresh juices, healthful small plates and options adapted to dietary restrictions.
A Riviera icon turns kitchen waste into garden growth
At Hotel du Cap-Eden-Roc, a composting programme launched in 2018 transforms kitchen and restaurant waste into around nine tonnes of compost each year for the hotel's gardens. The property is also working with the Vert-d'Azur horticultural school to explore plant varieties better adapted to the Mediterranean climate.
Swiss terroir takes centre stage
At Beau-Rivage Palace in Lausanne, sustainability combines responsible sourcing, resource management and support for local communities. At Café Beau-Rivage, seasonal menus showcase produce from the surrounding lake and mountains, accompanied by wines from Vaud, Lavaux, Valais and Neuchâtel.
Together, these initiatives illustrate a shift in luxury dining: sustainability is becoming part of the experience itself, connecting gastronomy with place, seasonality and responsible practices.
Source: BusinessToday
