Let’s nurture the appetite for a healthy, sustainable, waste-free diet 

Different varieties of local vegetables.

Different varieties of local vegetables.

Our hotels serve 150 million meals a year. Because we are also restaurateurs, because today’s food model is not sustainable, and because our guests want quality food products, we must take concrete action regarding food, which is a high-stakes issue for our Group. Our Goal? To offer our guests healthy, sustainable food and also to eliminate food waste.

We feed our guests like we would feed our own kids, in a responsible way

  • -30% food waste

  • 100% of our restaurants follow our charter on healthy & sustainable food

  • 1,000 urban vegetable gardens in our hotels