Celine Vadam

Founder & CEO of WE(i) Think

Celine VadamCeline is a living and breathing example of how powerful and empowering living a healthy and sustainable life can be. She founded WE(i) Think in 2020, aiming to bring a wellness and sustainability angle to the hospitality and tourism industry, and to bridge the gap between innovative solutions and project development and management. She is a consultant with more than a decade of expertise in hospitality, tourism, wellness/spa, F&B and sustainability, from operations to development. ​ She worked on a wide range of projects across the globe for international hotels and consulting companies, including Horwath HTL and most recently Four Seasons Hotels & Resorts, where she was part of the development team, as well as supporting the Corporate Global Operations team on strategic initiatives, including global wellness, nutrition, and F&B. ​ Celine launched the Hospitality of the Future Think Tank in December 2020, brainstorming with industry experts on what hotels should strive toward with sustainability, wellness and innovation at their core. She is an active member of Leading Hoteliers and a board member of the Eat Club London.

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Insights by Celine Vadam (7)

The Best Sustainability Resources: Knowledge for Responsible Hoteliers

I don't have go-to websites for sustainability matters but we launched last year the Hospitality of the Future Think Tank, focusing on providing information and actionable tools and ideas around sustainability and following the UN SDGs.

The Decade of Decarbonisation & Restoration: Needed Actions in Hospitality

My 3 recommendations to tackle climate change and biodiversity loss are the following: Education - of guests, employees, communities, investors. The hospitality industry has an important role in spreading the word about sustainability through its wide reach.

Hospitality stakeholders: Why is COP26 important?

We tend to associate sustainability in the hospitality industry with the building side of things and how efficiencies in construction and operations can help reduce carbon emissions.

The price of hotel sustainability: willing-to-stay and willing-to-pay?

Before worrying about communicating to each guest type, I think that the first thing is to worry about communicating at all and doing it in a meaningful way. People relate to stories, purpose, and vision.

The solutions nature provides: how can hotels contribute and benefit?

Gardens, producing fruits, vegetables and herbs, are implemented successfully in both urban hotels (with popular rooftop options) and hotels located in natural settings. Selecting the right products to plants, mindful of the seasons and using permaculture elements, is an effective way to restore the ecosystems, provide a garden to table offer to guests, and even food and/or work for the local community if the garden is large enough.
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