From the Zabbaleens collecting rubbish, to the creations of Egyptian art guru dina Amin, it’s time for the hospitality industry to meet – and learn from – the new upcycling experts who’re combatting throwaway culture by turning garbage into ‘gold’.
From the hand-breaking of individual stones to the recycling of waste water, find out how Bawah Island is going the extra eco-mile to breathe life into its surroundings.
From using basil grown in a Brooklyn parking lot to farm-to-table produce, there are plenty of ways to achieve the ‘fresh’ results that the progressive world demands of its food. James Davidson investigates how hotels can up their sustainable food game
– without scrimping on quality or flavour.
Discover how ‘swiping right’ took on a whole new meaning when a conservation plea from the last male northern white rhino in existence hit Tinder newsfeeds.
We spoke to Dr Delphine King, director of The Long Run, an international community of nature-based tourism businesses. She tells us how sustainability is integral to the future of tourism, and what steps travel businesses need to take to start making a noticeable difference.
Plastic: it’s by far the most concerning threat to the environment – one that’s not gone unnoticed by influencers and the industry’s most forward-thinking hoteliers. Get inspired by the visionaries who are taking action to right the world’s previous wrongs and build a more sustainable future.
We caught up with andBeyond and Great Plains Conservation, along with their CEOs, Joss Kent and Dereck Joubert, to find out more about how they’re working together to save the rhinos with their joint initiative, Rhinos Without Borders.
The more we understand, respect and support people living closer to the wild, the better we’ll be able to conserve our environment together, argues Anton Crone.
Meat production is responsible for 18 per cent of greenhouse gas emissions – that’s more than the world’s cars, trains and planes put together. Make it your New Year resolution to contribute to the solution.