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.

Portrait of citation-amir-nahai Amir Nahai Chief Food & Beverage officer

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