Food and Beverage, a drain on resources or a regenerative lever?
Adam and Bumjoo Maclennan argue that food & beverage is not a low-margin nuisance but the beating heart – and biggest lever – of regenerative hospitality. By shifting sourcing toward regenerative agriculture, empowering chefs as tastemakers, and designing menus that prioritise soil health, biodiversity, and zero waste, hotels can turn every meal into a catalyst for healthier ecosystems, communities, and guests.
Food and beverage.
What comes to mind?
The Hotel Yearbook 2026 - Sustainability Edition
The HYB 2026 The Regenerative Question: What Hospitality Must Become tackles regenerative hospitality's fundamental tensions. Moving beyond sustainability buzzwords, contributors will explore three perspectives: purists advocating holistic living-systems approaches; realists demanding measurable frameworks for accountability and scalability; and strategists seeking pragmatic balance between transformation and implementation. This edition serves as a critical forum to interrogate the divides, identify synergies, and define actionable pathways forward. By convening industry experts, researchers, and entrepreneurs, we transform contested concepts into constructive dialogue and, ultimately, clarifying what regenerative hospitality authentically is and isn't.