Search

×

Don’t buck the plant-based trend

It’s a slow, relentless march towards zero-carbon emissions for all businesses in all industries. While the goal of ‘net zero’ has been given a far-off deadline like 2035 or 2050, many corporations are already pivoting so that they can improve operational efficiencies – minimizing the ‘green premium’ as it is known in economics – as well as capitalize upon any trendsetter cachet. The beginning of October saw two major announcements in the F&B space that hoteliers should be conscious of. Cadbury is debuting a ‘plant milk’ line of chocolate bars, priced above their regular dairy-based products with the broader idea…
Access this content FREE on HotelsMag.com by Logging in or Registering Now

Related Posts

In Vino Veritas LXXXVII: Hybrid spaces can help improve wine sales
by Adam and Larry Mogelonsky Blog - November 24, 2021
Hiring in 2022: Key principles at Hotel Icon
by Adam and Larry Mogelonsky Blog - November 22, 2021
Harsh truths about creating wellness in your hotel
by Adam and Larry Mogelonsky Blog - November 19, 2021
Is housekeeping opt-out here to stay?
by Adam and Larry Mogelonsky Blog - November 18, 2021