Many of us strive to work while we vacation in a pursuit of work life balance. Can popular lobby workspaces have adverse affects on business and leisure travelers alike, and is there an argument for some hotels to keep 'business centers?' 

The amount of food waste created by the Hospitality industry is shocking. Over the past decade, Craft House has challenged industry leaders to adopt methods to reduce food waste. This Zurich Bakery takes a common practice at home (eating day old bread) and uses it to help reduce food waste and change consumer behavior.  

Is millennial travel all About boutique hotels and coliving, or is there a new breed of travelers - young, professional, reaching their peak of income earning, and dying to experience old school luxury? 

With international tourism surpassing 1.2 billion and continuing to rise, some top destinations have lost the appeal that made them famous to begin with. Other than finding bargains, there's so much more to gain when traveling in the low season.

Hoteliers have been attacking vacation home rentals for years with a strong emphasis on Airbnb, while travelers embrace the alternative lodging solution. Is there an opportunity for hotels to collaborate with nearby vacation rentals to achieve a win-win situation?

Yvette Jong, Founder and Director of Craft House, was interviewed by HOTELS, the magazine of the worldwide hotel industry, on the topic of sustainable practices in hotels across the world.