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.  

Read our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House Consulting "Greenwashing” continues, and the latest culprit is the unverifiable and overuse of “farm to table” concepts. That’s right - wooden counter tops, rustic furniture, baskets of irregular veg, craft paper placemats, and use of the term in your concept brief don’t define the philosophy, and aren’t serving it any justice.

There is no need to question whether energy use is strategic or not. Any resource that a business cannot operate without and that costs money is by definition strategic, not tactical.

You don't have to be worried about liability if you want to do the right thing and donate leftover food to charity. Be responsible, and know the law will be there to protect you. The text below is from FoodtoDonate.com

For those of you who read the HOTELsMag blog by Craft House Founder and Director, Yvette Jong, you may have read her piece titled, "I heart Airbnb." After both backlash and support from industry colleagues criticizing or supporting her point of view, Craft House distributed a survey to understand what the industry really thinks about Airbnb. The results are here!

Airbnb and other vacation rental sites are disrupting the hospitality industry, but that doesn't make it a threat. The variety it offers in terms of product and price point are attractive to travelers. At the same time it has the ability to grow lodging capacity in destinations in a sustainable way. So what's the problem?  

"Event planners can do more to prevent food waste," says Craft House founder and director Yvette Jong

Experts agree more needs to be done in the region to reduce the environmental impact of events and make them more sustainable

Culture and heritage are defined many ways. Best practices for sustainable tourism development are shared by Dr. Bill Carter at the UNWTO Regional Conference on Tourism Development in Cultural and Natural Heritage Sites.

Founded by John and Cynthia Hardy, the sustainability philosophy of Bambu Indah developed from its origin. Only two trees were relocated to accommodate eleven antique century-old Javanese houses, while new structures including the lobby, restaurant and new houses showcase their passion for bamboo as an alternative to rainforest timber. Bamboo takes three years to grow to full maturity and has the strength to scaffold even Hong Kong’s skyscrapers.

Silence is the new luxury, and traveling in the low season helps make that happen. If I can avoid it, I don't think I'll ever visit a top destination during the peak season.

We've been recycling for a few decades now and it's amazing how passive people still are about reducing waste, resource use and their general impact on the environment. What many hotels and restaurants don't realize is that it takes very little to do well ethically while doing as good, if not better, financially.

Are young Filipino workers motivated by pay alone?Or might they also be motivated by other factors? Is there an opportunity to grow and succeed financially in the hospitality industry Without leaving their home country?

Are short lived promotions that feature sustainability good, bad or ugly?