MADEIRA, PORTUGAL—Savoy Signature has transformed five thousand square meters of land in the west of Madeira into cultivated areas, where various vegetables and aromatic herbs are now grown for use in the restaurants of its hotel units. This is just one of the initiatives that form part of the brand’s sustainability project. Under the slogan “Hosting the Future Together”, which has just been launched as a reinforcement of this commitment, the hotel collection promotes various actions that benefit not only guests and employees but also the local community and Madeira’s natural heritage. Sílvia Dias, Head of Marketing and Sustainability at Savoy Signature,...

BALTIMORE, MD.—Vulcan, a division of ITW Food Equipment Group and a best-in-class supplier of top-quality, energy efficient equipment, introduces its new Chef’sCombi combi oven—an innovative addition to its highly-reputable product offering that is powerful, intuitive and customizable. “We are thrilled to introduce the Chef’sCombi to the market. Vulcan developed our new combi oven with chefs in mind. We wanted to create an oven that’s customizable with unique features so chefs can have everything they need, and nothing they don’t for their operation. Price was a focus too. It’s important to us that Chef’sCombi is an affordable and profitable piece of...

CAM RANH, VIETNAM—Alma Resort Cam Ranh is encouraging the young and the young at heart to roll up their sleeves and get their hands dirty in the name of the environment. From Monday to Sunday between 3 p.m. to 4 p.m., the award-winning resort’s Kid’s Club offers its “Green Hands, Green Future Tree Planting Activity”. Green thumbs choose between planting three different trees; a Golden Bell, a Bauhinia variegata or a coconut Tree. Participants receive a personalised name tag for their tree as well as regular photo updates of its progress. “Leave your mark on our resort by selecting from three tree...

NATIONAL REPORT—Are you ready to dive into F&B planning and wonder about new menu trends for 2025? This year marks a pivotal moment for the restaurant and hospitality industry, where menu innovation meets diners’ ever-evolving expectations. Restaurants are adapting and embracing new menu trends that redefine the dining experience. Let’s delve into the exciting food trends that will shape the landscape of restaurants and hospitality this year. 1. Hyperlocal & Regenerative Focus Consumers are increasingly interested in where their food comes from, and this trend is pushing for even more localized and fresh options. Look out for restaurants and markets that...

CHICAGO—Hyatt Hotels Corp. and RLH Properties announced the planned transformation and rebranding of Andaz Mayakoba Resort Riviera Maya to Alila Mayakoba, which will mark the Alila brand’s entry into Latin America and the Caribbean. Andaz Mayakoba Resort Riviera Maya is expected to suspend operations on March 2, 2025, and debut as Alila Mayakoba later this year. Alila is a luxury brand that has received substantial recognition for its place at the forefront of transformational travel. Hotels and resorts in the global brand portfolio are known for their awe-inspiring experiences that allow guests to create a sense of connection to...

MENOMONEE FALLS, WIS.—Alto-Shaam has partnered with The Burnt Chef Project to raise mental health awareness in the hospitality industry, contributing $15,000 to support the cause. The Burnt Chef Project’s research suggests that as many as four out of five professionals working within the industry experience mental health challenges during their career. In response, the charity was set up in 2019 to raise awareness and challenge attitudes towards mental health, providing support, training and delivering tailored educational programs across the hospitality industry. Alto-Shaam is supporting the Project through a $15,000 global partnership that will begin at the North American Association of Food Equipment Manufacturers (NAFEM)...

MIAMI—Amerikooler, a global leader in commercial refrigeration solutions, announces the launch of the FlexiCool ProBox, an innovative portable cooling unit designed to meet the diverse refrigeration needs of various industries. This versatile solution is engineered to enhance both temporary and permanent refrigeration setups, providing key features that deliver significant benefits for businesses. The FlexiCool ProBox boasts a pre-built, all-in-one design with a specially reinforced structure that ensures durability and facilitates transport. Delivered fully assembled, the unit minimizes setup time and labor, allowing for rapid deployment. A small crew can complete the entire setup in just one day, making it ideal...

DUBAI, UNITED ARAB EMIRATES—Wellness tourism is diversifying dramatically as today’s cross-generational tribe of enlightenment seekers strive for mental, spiritual and physical well-being. For almost 30 years, Six Senses has pioneered wellness initiatives that take guests beyond the destination into new discoveries. Visitors to its 27 properties around the world surrender to the ministrations of therapists, practitioners, and forward-thinking experts who bring an extensive and evolving roster of treatments, taking guests as deep as they wish to go. Driving the Six Senses well-being agenda is Wellness Pioneer Anna Bjurstam. With over 25 years of experience, Bjurstam is at the forefront of...

ODESSA, FLA.—Green Lodging News has added T2 Site Amenities to the Carts/Housekeeping/Laundry/Luggage category of its Green Product & Service Directory. T2 Site Amenities now offers new commercial-grade luggage carts for hotels, condos and facilities. Choose from various styles and finishes from matte black to brushed stainless steel. Custom logo carpets are also available. For more information, complete this form and a customer service manager will be in contact with you shortly. For a limited time, there is free shipping on luggage cart orders shipping to the lower 48 states. Free shipping is not applicable to orders shipping to Hawaii or Alaska, some...

LONDON—Winnow, a market-leader in AI-powered food waste management, announced an exclusive partnership with zero-waste chef and pioneer Vojtech Végh. As Winnow’s new Zero Waste Culinary Advisor, Vojtech brings his expertise in helping chefs to reimagine food waste. The focus of the partnership will be on reducing trimmings waste—an often-overlooked opportunity in commercial kitchens. “I’m thrilled to join Winnow as their new Zero Waste Culinary Advisor,” said Vojtech. “I’ve spent my career reimagining what’s possible with wasted ingredients. Winnow’s data shines a critical light on what ends up in the bin, and I see enormous potential in what we can achieve...