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May 21

Sips of Sustainability: Tackling Climate Costs from Farm to Table - Cornell Research

Cornell CHR report from a 2025 Climate Week NYC roundtable finds the beverage industry is treating sustainability as operational survival, with packaging and transport often exceeding farming emissions.

By Jeanne Varney, Cheryl Stanley, and Douglass Miller

Press Release Sustainability

May 18

Less Waste, More Taste: Six Senses Joins the UNEP and UN Tourism “Recipe of Change”

Six Senses joins the UNEP and UN Tourism Recipe of Change initiative, committing to halve food waste by 2030 across all 27 properties through operational programs, on-site farming, and guest education.

IHG, UN Tourism and UNEP

Opinion Article Sustainability

March 30

Beyond Sustainability: How restaurants can contribute to a regenerative future through wine

How restaurants are turning their wine lists into a powerful storytelling tool for regenerative farming and sustainable viticulture.

By Nicola Gryczka Kirsch, EHL Entrepreneur in Residence and Founder of The Regen Studio, EHL

South Africa